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Vietnamese Fresh Spring Rolls (Goi Cuon)

Vietnamese Fresh Spring Rolls (Goi Cuon)

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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

  • 12 round rice paper wrappers
  • 300 g shrimp peeled and poached
  • 150 g rice vermicelli cooked
  • 1 head butter lettuce
  • 1 cup mint leaves
  • 1 cup cilantro
  • 3 tbsp hoisin sauce
  • 2 tbsp smooth peanut butter
  • 1 tsp fish sauce
  • 1 clove garlic minced
  • 2 tbsp warm water
  • 1 tbsp crushed peanuts to garnish

Method
 

  1. Halve the poached shrimp lengthwise. Cook and cool the vermicelli; prep the herbs and lettuce.
  2. Whisk the hoisin, peanut butter, fish sauce, garlic and warm water into a smooth dipping sauce; top with crushed peanuts.
  3. Dip one rice paper in warm water for 1–2 seconds and lay on a damp towel.
  4. Place shrimp halves pink-side down, then add lettuce, vermicelli and herbs in the lower third.
  5. Fold the bottom over the filling, fold in the sides, and roll up tightly.
  6. Repeat, keeping finished rolls under a damp cloth. Serve with the peanut sauce.

Notes

Poach shrimp in salted water for 2 minutes until just pink; overcooked shrimp turn rubbery.