Fresh Summer Rolls
Gỏi cuốn
Rice paper rolls filled with shrimp, herbs, and rice noodles, served with peanut dipping sauce.
Serves 4
Prep 40 min
Cook 10 min
Ingredients
- 12 rice paper wrappers
- 12 large cooked shrimp, halved lengthwise
- 3 oz rice vermicelli, cooked and drained
- 1 head butter lettuce, leaves torn
- 1 cup mint leaves
- 1 cup cilantro leaves
- 1 carrot, cut in matchsticks
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 2 tablespoons warm water
- 1 tablespoon crushed peanuts
Steps
Step 1. Whisk the hoisin, peanut butter, lime juice, and warm water until smooth. Top with the peanuts.
Step 2. Dip one wrapper in warm water for 5 seconds, then lay it on a damp towel. It will keep softening.
Step 3. Use shrimp that are fully cooked, pink and opaque. Line 3 shrimp halves along the bottom edge. Add noodles, lettuce, herbs, and carrot on top.
Step 4. Fold the bottom up over the filling, tuck in the sides, and roll up tightly. Repeat.
Step 5. Serve at once with the sauce, or cover with a damp towel for up to 2 hours.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.