Summer Rolls W / Vietnamese Dipping Sauce

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 12 medium shrimp, peeled and deveined (about 6 ounces)
• 3 ounces rice vermicelli
• 1 tablespoon canola oil
• 8 ounces shiitake mushroom caps, cut into 1-inch pieces
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon toasted sesame oil
• coarse salt
• fresh ground black pepper
• 16 round rice paper sheets
• 1 medium carrot, peeled and julienned
• 1/2 english cucumber, peeled, seeded, and julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaf, preferably thai
• 1/4 cup fresh cilantro leaves
• 1 mango, peeled, seeded, and julienned
• 3 ounces asparagus, trimmed and blanched (about 10 spears)
• 1 garlic clove
• 1/4 teaspoon coarse salt
• 2 tablespoons sugar
• 1/4 cup hot water
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 1/2 teaspoon red chili sauce, such as sambal oelek
• 1 scallion, thinly sliced crosswise
• 1 lime, juice of

Recipe

• 1 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.
• 2 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.
• 3 heat canola oil in a large skillet set over high heat. add mushrooms, and sauté 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.
• 4 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.
• 5 place finished roll on a plate; cover with a damp paper towel. repeat process with remaining ingredients. serve with dipping sauce.
• 6 crush garlic clove using the flat side of a large knife; sprinkle with salt. place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. repeat until a paste forms; transfer to a small bowl.
• 7 stir sugar in hot water until dissolved, and add to bowl. stir in remaining ingredients. cover with plastic wrap, and chill in refrigerator until ready to use. store sauce in a refrigerator for up to 3 days.