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Summer Rolls

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12 medium shrimp, (about 6 ounces), peeled and deveined

3 ounces rice vermicelli

1 tablespoon canola oil

8 ounces shitake mushroom caps, cut into 1-inch pieces

1/4 cup unseasoned rice vinegar

2 teaspoons soy sauce

1 teaspoon hoisin sauce

1 teaspoon toasted sesame oil

Coarse salt and freshly ground pepper

16 round 8-inch rice-paper wrappers

1 medium carrot, peeled and julienned

1/2 English cucumber, peeled, seeded and julienned

1/4 cup packed fresh mint leaves

1/4 cup packed fresh basil leaves, preferably Thai

1/4 cup packed fresh cilantro leaves

1 mango, peeled, seeded, and julienned

3 ounces pencil asparagus, (about 10 spears), trimmed and blanched

Vietnamese Dipping Sauce

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