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Ingredients

Makes 16

• 12 medium shrimp, (about 6 ounces), peeled and deveined
• 3 ounces rice vermicelli
• 1 tablespoon canola oil
• 8 ounces shitake 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 pencil asparagus, (about 10 spears), trimmed and blanched
• Vietnamese Dipping Sauce

Description

Martha Stewart