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1
Whisk all ingredients in medium bowl until sugar dissolves.
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2
Let stand at least 30 minutes.
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3
(Can be made 1 day ahead.
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4
Cover; chill.)
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5
Heat oil in medium skillet over medium-high heat.
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6
Add mushrooms and saute until soft, about 5 minutes.
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7
Cool.
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8
Place rice sticks in large bowl; add enough hot water to cover.
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9
Let stand until softened, about 30 minutes.
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10
Drain.
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11
Cut into 6-inch lengths; set aside.
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12
Fill same bowl with warm water.
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13
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
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14
Remove from water; drain on kitchen towel.
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15
Repeat with 5 more rice-paper sheets, arranging in single layer.
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16
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end.
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17
Top with half of rice sticks, shaping into compact log.
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18
Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms.
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19
Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder.
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20
Place rolls, seam side down, on platter.
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21
Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls.
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22
(Can be made 6 hours ahead.
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23
Cover with damp paper towel and plastic wrap; chill.)
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24
Cut each roll diagonally into thirds.
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25
Arrange on platter and serve with sauce.
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26
*Available at Asian markets.
