Makes 16
12 medium shrimp, about 6 ounces each, peeled and deveined
3 ounces rice vermicelli
1 tablespoon canola oil
8 ounces shiitake mushroom caps, cut into 1-inch pieces
1/4 cup unseasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon hoisin sauce
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
16 round 8-inch rice-paper wrappers
1 medium carrot, peeled and julienned
1/2 English cucumber, peeled, seeded, and julienned
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves, preferably Thai
1/4 cup packed fresh cilantro leaves
1 mango, peeled, seeded, and julienned
3 ounces (about 10 spears) pencil asparagus, trimmed and blanched
Vietnamese Dipping Sauce
Directions
Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
Heat canola oil in a large skillet set over high heat. Add mushrooms, and saute until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients.
