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Ingredients

• 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, minced
• 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

Description

Sweet, Salty, And Spicy, Nuoc Cham Is The Indispensable Sauce Of Vietnam's Cuisine. It's A Favorite Dipping Sauce For Spring Rolls And For Fresh Rice-paper Rolls Such As These. Don't Let The Process Intimidate You. Once You Get The Hang Of It, It's Fairl

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