8 Rice paper wrappers
50 g Rice vermicelli, soaked and cut into 1 inch lengths
8 Small asparagus spears, cooked and cooled
6 shitake mushrooms, soaked and cut into shreds
1/2 Cucumber, peeled deseeded and grated
50 g Bamboo shoots, chopped
60 g Bean sprouts, chopped
1 Carrot, grated
2 tablespoons Crushed roasted peanuts
1 sprig each Coriander, basil, mint and chive leaves

Soak a rice paper wrapper in warm water for 1-2 minutes, until soft. Carefully remove it to a board. Place a little of all the ingredients on the wrapper, in a cigar shape, making sure you leave enough room at the sides to fold them in. Roll up the wrapper neatly, set aside, and continue with the remaining wrappers and filling. Serve with the dipping sauce.