Prep 1 hr
Cook 15 mins
This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!
- 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
- 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 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.
- 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. Serve with dipping sauce.
- 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.
- 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.
also works well as a cold salad - just forgo the wrapping and add the dipping sauce as a dressing