SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE

Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce image

Yield Makes 36 pieces

Number Of Ingredients 21

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Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds
Rice-Paper Rolls
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)*
12 8- to- 9-inch round rice-paper sheets*
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half

Steps:

For dipping sauce:
Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
For rice-paper rolls:
Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
*Available at Asian markets.