There are a lot of ways to make these, but this is how I like them. You can omit the shrimp or mushrooms or substitute other things, but I think the shrimps go best with peanut sauce.
The recipe varies in how many rolls it makes; it depends on the proportion of rice sticks to other fillings you like. I usually make about 8-12 rolls, and plan one or two shrimps per roll. I eat the extra shrimps with delight - they taste so good dipped in peanut sauce!
Cook and shell the shrimps
Prepare the rice sticks according to package directions
Julienne the carrot
Blanch the enoki
Peel the leaves from the cilantro and basil
Dip a tapioca wrapper in a bowl of cold water, and remove the wrapper.
Lay it down on a plate. It will be somewhat stiff still, but as you place the ingredients on the wrapper, it will soften up.
Add some rice sticks and mung beans in the center of the wrapper.
Next add the carrots and enoki.
Lastly, add some cilantro and a basil leaf or two. Place a shrimp on top of the basil and roll the wrapper, kind of like rolling a taco. Be careful not to tear the wrapper.
Once you've finished, get out some peanut sauce and celebrate by eating all your delicious work!