Appetizer: Vietnam – Gỏi cuốn ➤ Goi cuon (Fresh summer rolls)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

- 12 rice paper wrappers (approx. 8 in / 20 cm diameter)
- 4 oz (113 g) dried rice vermicelli noodles (yields about 2 cups cooked)
- 12 medium shrimp, approx. 10 oz (280 g) total, peeled, deveined, cooked and halved lengthwise
- 8 oz (225 g) boneless pork loin, cooked and thinly sliced
- 8 leaves butter or Boston lettuce (or 8 large leaf lettuce pieces), washed
- 1 cup (packed) fresh Thai basil leaves (approx. 30 g)
- 1 cup (packed) fresh cilantro leaves (approx. 25 g)
- 1 cup (packed) fresh mint leaves (approx. 25 g)
- 1 small cucumber, about 6 oz (170 g), seeded and julienned
- 2 medium carrots, about 6 oz (170 g), peeled and julienned
- 2 scallions, about 1.5 oz (45 g), cut into thin matchsticks
- 1/2 cup (120 g) hoisin sauce
- 1/3 cup (80 g) creamy peanut butter
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice (fresh)
- 1 clove garlic, minced
- 1 tsp (5 g) sugar
- 2–4 tbsp (30–60 ml) warm water, to thin sauce as needed
- 2 tbsp (15 g) roasted peanuts, crushed, for garnish
- Optional: 1–2 tsp (5–10 ml) sambal oelek or chili garlic sauce, to taste

Instructions

1. Bring a pot of water to a gentle boil. Add rice vermicelli and cook per package instructions until tender (usually 3–5 minutes). Drain, rinse under cold water, and drain again; set aside.
2. Poach the shrimp in simmering water 2–3 minutes until opaque. Remove and cool; slice each shrimp in half lengthwise. Simmer the pork loin in lightly salted water (add a halved onion if desired) until cooked through, about 12–20 minutes depending on thickness. Cool and thinly slice.
3. Prepare vegetables and herbs: separate lettuce leaves, pick basil, cilantro, and mint leaves from stems, and cut cucumber, carrots, and scallions into thin matchsticks.
4. Make the dipping sauce: whisk together hoisin sauce, peanut butter, soy sauce, lime juice, minced garlic, and sugar. Add warm water 1 tablespoon at a time until the sauce is smooth and the desired consistency. Stir in sambal if using. Transfer to a small bowl and sprinkle crushed peanuts on top.
5. Assemble rolls: fill a shallow wide bowl with warm water. Dip one rice paper wrapper into the water 2–3 seconds to soften (do not over-soak). Lay softened wrapper on a clean damp towel or cutting board.
6. On the lower third of the wrapper, place 1 lettuce leaf (trim if needed), a small handful of vermicelli, a few basil, cilantro, and mint leaves, a small pile of julienned cucumber and carrots, some scallion matchsticks, 2–3 slices of pork, and arrange 2 shrimp halves (rounded side facing out) near the edge.
7. Fold the bottom edge of the wrapper over the filling, fold in both sides snugly, then roll tightly away from you to enclose the filling. Repeat with remaining wrappers and fillings.
8. Transfer finished rolls to a plate covered with a damp towel to keep them from drying. Serve whole or halved with the warm hoisin-peanut dipping sauce.