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1
Bring a large pot of water to a boil.
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2
Reduce to a simmer.
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3
Add shrimp; cook until pink and cooked through, about 2 minutes.
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4
Slice cooked shrimp in half lengthwise.
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5
Set aside.
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6
In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes.
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7
Drain, and rinse under cold water.
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8
Set aside.
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9
Heat canola oil in a large skillet set over high heat.
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10
Add mushrooms, and saute until tender and mushrooms have released most of their liquid.
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11
Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more.
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12
Season with salt and pepper.
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13
Transfer to a small bowl, and let cool to room temperature.
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14
Fill a shallow dish with warm water.
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15
Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface.
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16
Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border.
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17
Place 2 to 3 reserved mushrooms over shrimp.
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18
Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus.
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19
Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
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20
Place finished roll on a plate; cover with a damp paper towel.
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21
Repeat process with remaining ingredients.
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22
Serve with dipping sauce.
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23
Crush garlic clove using the flat side of a large knife; sprinkle with salt.
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24
Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you.
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25
Repeat until a paste forms; transfer to a small bowl.
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26
Stir sugar in hot water until dissolved, and add to bowl.
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27
Stir in remaining ingredients.
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28
Cover with plastic wrap, and chill in refrigerator until ready to use.
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29
Store sauce in a refrigerator for up to 3 days.
