Filling:
4 oz. vermicelli noodles
Hot water, to rehydrate noodles
10 oz. shrimp, peeled and deveined
2 scallions, chopped
1/2 carrot, shredded
2 dried shiitake mushrooms, diced
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
Sauce:
3 Tbsp soy sauce
1 Tbsp oyster sauce
1 1/2 tsp sugar
1 Tbsp water
1 tsp sesame seeds
Rolls:
12 sheets rice paper
6 sheets roasted seaweed nori, cut in half
Oil, for frying
Cover vermicelli with hot water 5 min, drain, cut small.
Blend or finely...
