Shrimp Rice Paper Rolls with Dipping Sauce

This recipe can be modified so many different ways.  It is fun to do for your family or a party.  You can try a lettuce leaf as a wrapper instead of the rice-paper, use different dipping sauces, and include other vegetables.

Yield: 36 pieces (12 rolls cut into thirds)

Dipping Sauce:
½ cup fresh lime juice
¼ cup sugar
3 tablespoons soy sauce, low sodium
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced jalepéno chili with seeds

Rice-Paper Rolls:
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)*
12  8- to 9-inch round rice-paper sheets* or try Boston Bibb lettuce
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded cucumber |
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked, peeled and deveined medium shrimp, cut lengthwise in half

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.)

For Rice-Paper Rolls:
Coat pan with non-stick cooking spray and saute mushrooms until soft, about 5 minutes. Cool. 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. Repeat with 5 more rice-paper sheets, arranging in single layer. Divide half of 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 half of rice sticks, shaping into compact log. Top with half of lettuce/cabbage, sprouts, cucumber, carrot, shrimp and cooked mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.

*Available at Asian markets.

Nutrition Information per piece = 1/3 of roll and dipping sauce:    Calories, 42; Carb, 7g; Prot, 2g; Sodium, 110 mg; Fiber, minimal