Vietnamese
Vietnamese Shrimp Summer Rolls (Goi Cuon)
Fresh rice paper rolls packed with shrimp, vermicelli, herbs and crunchy vegetables, served with peanut dipping sauce. Light, no-cook and naturally refreshing.
40 min
Total time
4
Servings
30 min
Prep
10 min
Cook
intermediatelunchlow-caloriegluten-freedairy-freehigh-protein
Source: Traditional Vietnamese (Goi Cuon)
Ingredients
4 servings
- 12 rice paper wrappers, 22 cm rounds
- 300 g cooked shrimp, peeled and halved lengthwise
- 100 g rice vermicelli noodles, dry
- 12 butter lettuce leaves
- 1 (about 80 g) carrot, julienned
- 1 (about 200 g) cucumber, julienned
- 15 g fresh mint leaves
- 15 g fresh cilantro
- 60 g creamy peanut butter, for sauce
- 45 ml hoisin sauce, for sauce
- 45 ml warm water, for sauce, to thin
Make it your way
Instructions
- Step 1.Cook the rice vermicelli in boiling water for 3 to 4 minutes until tender, then drain, rinse under cold water and set aside.
- Step 2.Make the dipping sauce by whisking the peanut butter, hoisin and warm water until smooth and pourable, then set aside.
- Step 3.Fill a wide shallow dish with warm water. Dip one rice paper wrapper in for 10 to 15 seconds until just pliable, then lay it flat on a damp surface.
- Step 4.Place a lettuce leaf in the lower third of the wrapper, then add a small bundle of vermicelli, some carrot, cucumber, mint and cilantro.
- Step 5.Fold the bottom edge up over the filling, fold in both sides, then begin rolling up tightly.
- Step 6.Before completing the roll, lay 3 shrimp halves cut-side up along the seam so they show through, then finish rolling into a tight cylinder.
- Step 7.Repeat with the remaining wrappers and filling, keeping the finished rolls under a damp towel so they do not dry out.
- Step 8.Serve the summer rolls whole or halved on the diagonal with the peanut dipping sauce.
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