-
1
In a large bowl, toss the daikon, carrots, cucumber and papaya with the salt and 1/2 tablespoon of the sugar.
-
2
Let stand, stirring occasionally, until the vegetables are wilted and have released a good amount of liquid, about 1 hour.
-
3
Drain and squeeze out as much liquid as possible.
-
4
Wipe out the bowl and return the vegetables to it.
-
5
Meanwhile, bring a large saucepan of water to a boil.
-
6
Add the vermicelli, cover and remove from the heat; let stand until softened, 3 to 4 minutes.
-
7
Drain and cool under cold water.
-
8
Drain again, pressing out the excess water.
-
9
Using scissors, cut the vermicelli into 4-inch lengths.
-
10
Add the vermicelli to the vegetables, along with the chopped mint, basil and cilantro.
-
11
In a small bowl, combine the lime juice, fish sauce, vinegar and mirin with the remaining 2 tablespoons of sugar; stir to dissolve the sugar.
-
12
Add the ginger and shallot and pour all but 2 teaspoons of the dressing over the vermicelli and vegetables.
-
13
Let stand for 1 hour.
-
14
Drain the mixture, pressing to squeeze out as much liquid as possible.
-
15
Add the yogurt and mayonnaise to the reserved 2 teaspoons of dressing and refrigerate.
-
16
Fill a large pie plate halfway with warm water.
-
17
Working with 1 or 2 rice papers at a time, soak the wrappers in the water until pliable, about 2 minutes.
-
18
Lay the wrappers on a work surface and blot any excess water.
-
19
Spoon about 1/2 cup of the vegetables and vermicelli onto the bottom third of a wrapper and tightly roll into a 5-inch log, tucking in the ends as you roll.
-
20
Transfer to a cutting board.
-
21
Cover the summer roll with a damp paper towel and a sheet of plastic wrap.
-
22
Repeat with the remaining wrappers and filling.
-
23
Cut each roll into 4 pieces and stand them cut side up on a platter.
-
24
Spoon about 1/2 teaspoon of the creamy sauce onto each roll and serve right away.
