Mini Summer Rolls with Thai Dipping Sauce

[Worker Bee]

These are so good and they look really impressive to serve as little appetizers.

- 24 rice-paper rounds or rounded triangles, roughly 20 cm (8'') across (make sure you have more in case one or two tears)
- 100 g (3 oz) rice vermicelli noodles
- 2 Tbsp rice vinegar
- 1 C shiitake mushrooms, chopped
- 1 carrot, peeled and grated
- 1 cucumber, deseeded and grated
- 1 zucchini, grated
- salt, vegetable oil, peanut oil
- two handfuls of fresh coriander leaves, chopped
- two handfuls of fresh basil leaves, chopped
- 100 g (3 oz) shrimp, cooked
- 1/3 C peanuts, finely chopped

Thai dipping sauce:
- 3 Tbsp Thai fish sauce (nam pla)
- 3 Tbsp lime juice
- 1 Tbsp water
- 1 tsp chili sauce

(Serves four; 6 mini-rolls per guest.)

[ButtrflyDreams]

I always wondered how they made these things. LOL My husband loves them. I'll have to make them for him sometime.

[expatgirl]

Oh, Worker Bee,

This is one of our favorite meals and I make it periodically---bean sprouts and fresh mint is also a great addition. You're making me hungry now. Vietnames is probably our top fav of all cuisines and so healthy.