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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12	ounces	peeled deveined	289.0	0.0	68.34	1.734
rice vermicelli	3	ounces		305.324	64.9005	8.8621	1.1652
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
shiitake mushroom cap	8	ounces	cut	201.7333	0.0	44.88	1.1333
rice vinegar	1/4	cup		201.7333	0.0	44.88	1.1333
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
hoisin sauce	1	teaspoon		11.7333	2.3509	0.1765	0.1808
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
rice paper	16		round	201.7333	0.0	44.88	1.1333
carrot	1		peeled julienned	25.01	5.8438	0.5673	0.1464
english cucumber	1/2		peeled seeded julienned	201.7333	0.0	44.88	1.1333
mint leaf	1/4	cup		201.7333	0.0	44.88	1.1333
basil leaf	1/4	cup		201.7333	0.0	44.88	1.1333
cilantro leaf	1/4	cup		0.92	0.1468	0.0852	0.0208
mango	1		peeled seeded julienned	99.0	24.717	1.3530000000000002	0.627
asparagus	3	ounces	trimmed blanched	17.0097	3.2999	1.8711	0.1021
garlic clove	1			201.7333	0.0	44.88	1.1333
salt	1/4	teaspoon	coarse	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
hot water	1/4	cup		0.0	0.0	0.0	0.0
rice vinegar	1/4	cup		201.7333	0.0	44.88	1.1333
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
red chili sauce	1/2	teaspoon		201.7333	0.0	44.88	1.1333
scallion	1		sliced	32.0	7.34	1.83	0.19
lime juice	1			3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.