Mini Summer Rolls With Thai Dipping Sauce

Ingredients

• 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
• 3 Tbsp Thai fish sauce (nam pla)
• 3 Tbsp lime juice
• 1 Tbsp water
• 1 tsp chili sauce

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