Prep time:
30 minutes
Cook time:
10 to 15 minutes
Makes:
10-20 servings
If seeing is believing, you’d better believe everything you see inside this fresh roll is delicious! Each one is packed full of healthy mushrooms, vegetables, and Canadian shrimp. Don’t forget to dip into the Vietnamese-style sauce for the complete experience! This is finger food done right.
Prep time:
30 minutes
Cook time:
10 to 15 minutes
Makes:
10-20 servings
Cook the rice vermicelli according to package instructions. Rinse with cold water, and drain well; set aside.
In a large skillet over medium-high heat, heat oil until shimmering. Add the sliced mushrooms and stir until mushrooms are coated. Cook without stirring for 5 minutes or until caramelized. Stir and sauté until tender; 5 minutes. Transfer mushrooms to a small dish, sprinkle with salt, and allow to cool.
Fill a large bowl or dish with warm water.
Arrange the noodles, vegetables, herbs, and shrimp in separate dishes for easy preparation.
Quickly dip the rice paper (or layer two pieces together) into the warm water with the smooth side away from you, and rotate the rice paper as needed. Place the damp rice paper wrapper, smooth side down, onto a large cutting board or a clean, flat work surface.
Lay and flatten a small handful of the cooked rice noodles on the ⅓ portion of the wrapper that is closest to you. Leave about 1–2 inches on the bottom and left and right sides free from ingredients. Top the noodles with 1–2 tablespoons each of shredded cabbage and bean sprouts. Add a few pieces of cucumber, carrot, and 2–3 slices of mushroom. Place about 2 tablespoons (approximately 10 pieces) of cold water shrimp directly in front of the noodle-vegetable mound. Add 2 or 3 mint leaves and a sprig or two of cilantro on top of the shrimp.
Fold the left and right sides of the wrapper onto the ingredients. The wrap should now look like a rectangle, with rounded top and bottom edges. Fold the bottom edge over the ingredients and begin to tuck in the ingredients as you tightly roll the wrapper toward the farthest edge. Place the finished roll onto a large platter, making sure not to stack them or have them touch each other as the wrapper will remain sticky, and the rolls may stick to each other. Repeat process with the remaining ingredients.
Cover rolls with plastic wrap.
In a small bowl, whisk together the fish sauce and sugar until sugar is dissolved. Add in the water, lime juice, minced garlic, and thinly sliced chili (optional). Whisk until well combined.
Serve the fresh fall salad rolls as is, or cut the rolls in half before serving them with the dipping sauce.