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.
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.
Arrange the noodles, vegetables, herbs, and shrimp in separate dishes for easy preparation.
Fill a large bowl or dish with warm water.
Quickly dip the rice paper into the warm water with the smooth side facing down. Turn it as needed to ensure even wetness. Lay it out on a cutting board or clean surface, smooth side down.
Place a small amount of noodles on the lower third of the wrapper, leaving 1-2 inches clear around the bottom, left and right sides. Add cabbage, bean sprouts, cucumber, carrot, and mushroom strips on top of the noodles. Arrange around 10 shrimp in a row above the pile of noodles and vegetables. Garnish with mint leaves and cilantro sprigs.
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. Set the completed roll on a platter with space between each to prevent sticking. Repeat 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.
Serving and Storage: