Published: May 21, 2014 9:20 AM EDT


Vietnamese Summer Rolls

24 medium shrimp, peeled and deveined

4 oz. rice vermicelli

16 round rice paper wrappers (8")

1 cup bean sprouts

32 mint leaves

32 basil leaves

16 small cilantro sprigs

1 cup Thai chili sauce

1 cup sautéed assorted mushrooms

For the rice paper, place on a damp kitchen towel or

counter. Place wrappers in a shallow dish large enough

to hold the wrappers and fill with room temp water.

Working with 1 wrapper at a time, completely submerge

in water until soft and pliable (15 seconds). Remove

from water, lightly shake and place on work surface.

Divide ingredients equally amongst the wrappers placing

just above the middle line. Fold over, tuck in sides

and roll. Place on rimmed baking sheet and cover with


Serve with Thai chili sauce.