Name: Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce
Yield: Makes 36 pieces
Ingredients: 1/2 cup fresh lime juice; 1/4 cup sugar; 3 tablespoons fermented fish sauce (nam pla)*; 1 tablespoon unseasoned rice vinegar; 1 tablespoon chopped fresh cilantro; 2 garlic cloves, minced; 1 teaspoon minced jalapeño chili with seeds; 1 1/2 tablespoons olive oil; 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*; 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 or daikon (Japanese white radish) sprouts; 1 cup matchstick-size strips seeded English hothouse cucumber; 1 cup matchstick-size strips peeled carrot or jicama; 8 slices cooked peeled deveined medium shrimp, cut lengthwise in half

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