Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce

INGREDIENTS

slices Shrimp, cooked medium

1 cup

Basil, small fresh leaves

1 tbsp

Cilantro, fresh

1 cup

Cilantro, fresh leaves

Garlic cloves

1 cup

Iceberg lettuce or green cabbage

1 tsp

Jalapeno chili with, seeds

1 cup

Mint, fresh leaves

1 cup

Mung bean sprouts or daikon

6 oz

Shiitake mushrooms, fresh

3 tbsp

Fermented fish sauce

1/2 cup

Lime juice, fresh

8- to- 9-inch round rice-paper sheets, round

4 oz

Chinese rice, dried thin

1/4 cup

Sugar

1 1/2 tbsp

Olive oil

1 tbsp

Rice vinegar, unseasoned

1 cup matchstick-size strips peeled carrot or jicama