FORT MYERS, Fla. -
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.