How Do You Make Vietnamese Shrimp Rice-Paper Wrap?
Spicy, sweet and salty shrimp rice-paper wrap can be served warm or cold, and it is one of the signature appetizers of Vietnamese cuisine. The process making is not complicated as it seems. Instructions follow. – – For the Dipping Sauce – – Mix in medium bowl the garlic, jalapeno chili, rice vinegar, cilantro, fish sauce, lime juice and sugar. Whisk until sugar is completely dissolved. Set aside for 1 hour. You may chill the sauce in the refrigerator. The sauce can be made 1 or 2 days ahead. – – For the Filling – – Soak rice sticks in large bowl and add hot water to cover 1″ above the rice stick. Wait until softened, 25 to 30 minutes. Drain then cut into 6″ lengths. Reserve. In a non-stick skillet or wok, add olive oil and heat over medium-high. Once the oil is hot, saute the shiitake mushrooms until soft, about 6 minutes. Set aside. In a large bowl or baking pan filled with warm water, place one rice-paper sheet, turn until soften, about 20 seconds. The rice sheet will stiff in a few
