the kids. They offer bright colors, fresh flavors, are easy to make and they won’t
make you burst out of your bathing suit. Try it today.
Recipe by Steffani Adaska
Serves 8- 10 as a starter
1 teaspoon of peanut, sesame or vegetable oil
3 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
2 ounces dried thin Chinese rice sticks (maifun)*
10 8- to- 9-inch round rice-paper sheets*
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup small fresh basil leaves
1/2 cup finely shredded iceberg lettuce or green cabbage
1/2 cup matchstick-size strips of jicama
1/2 cup matchstick-size strips seeded English hothouse cucumber
1/2 cup matchstick-size strips peeled carrot
4 ounces medium shrimp, peeled, deveined, cooked, cut lengthwise in half, chilled
1/3 cup fresh lime juice
1 Tablespoon Brown sugar
1 1/2 tablespoons fermented fish sauce (nam pla)*
2 teaspoons unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
1 large garlic clove, minced fine
1 teaspoon minced jalapeño chili (with seeds if you want a kick)
1. Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté
until soft about 5 minutes. Cool. Set aside.
2. Peeled & devein shrimp. Cook in boiling water until pink and cooked, about 3
mins. Shock in ice bath (stop cooking). Cut lengthwise in half, chill, set aside.
3. 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.
4. Repeat with remaining rice-paper sheets, arranging in single layer.
5. Divide 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 softened rice sticks, shaping into compact log. Top with lettuce, jicama,
cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over
filling, then fold in ends and roll into tight cylinder.
6. Place rolls, seam side down, on platter. (Can be made 6 hours ahead. Cover with
damp paper towel and plastic wrap; chill.)
7. Cut each roll diagonally into thirds when ready to use. Arrange on platter and
serve with sauce.
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.)
* Chef’s Note: all of these ingredients can be found at our local food stores in the area