Appetizer: Vietnam – Gỏi cuốn ➤ Goi cuon (Vietnamese fresh spring rolls)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Total 25 min

Ingredients

- 8 rice paper wrappers (20 cm)
- 12 medium shrimp (about 8 oz / 225 g), cooked, peeled, deveined, halved lengthwise
- 2 oz (56 g) rice vermicelli, dried
- 8 butter lettuce leaves
- 1 small English cucumber, julienned
- 1 medium carrot, julienned
- 1/2 cup (8 g) fresh cilantro leaves, packed
- 1/2 cup (8 g) fresh Thai basil leaves, packed
- 1/2 cup (8 g) fresh mint leaves, packed
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) fresh lime juice
- Lime wedges, for serving
- For the hoisin-peanut dipping sauce:
- 1/4 cup (60 ml) hoisin sauce
- 2 tbsp (32 g) creamy peanut butter
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 clove garlic, minced
- 1–2 tbsp (15–30 ml) warm water, to thin
- 1 tsp (5 ml) sriracha or other chili sauce (optional)
- 2 tbsp (15 g) roasted peanuts, crushed, for garnish

Instructions

1. Prepare the vermicelli according to package directions: plunge into boiling water until tender (about 2–3 minutes), drain, rinse under cold water, and drain well. Toss with 1 tbsp (15 ml) lime juice to keep from sticking.
2. If using raw shrimp, bring a small pot of water to a simmer, add a pinch of salt, cook shrimp until pink and opaque (2–3 minutes), then transfer to an ice bath. Peel, devein, and halve each shrimp lengthwise. If using pre-cooked shrimp, slice lengthwise as above.
3. Make the hoisin-peanut dipping sauce: in a small bowl whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, minced garlic, and sriracha (if using). Add warm water 1 tablespoon at a time until the sauce reaches a smooth dipping consistency. Stir in crushed peanuts for texture and taste; set aside.
4. Set up an assembly station with a shallow dish of warm water, a clean damp towel, a cutting board, and all fillings within reach. Dip one rice paper wrapper into the warm water for 3–6 seconds until pliable (it will continue to soften); place it on the damp towel or board.
5. On the lower third of the wrapper place 1 butter lettuce leaf (tear if needed), a small handful of vermicelli, a few cucumber and carrot julienne, a sprinkle of scallions, and a small handful of mixed herbs (cilantro, basil, mint). Arrange 3 halved shrimp, cut side down, across the top edge of the fillings so the shrimp are visible when rolled.
6. Fold the bottom edge of the wrapper over the fillings, fold in the two sides snugly, then roll firmly from the bottom to enclose everything and form a neat cylinder. Repeat with remaining wrappers and fillings (makes about 8 rolls).
7. Transfer rolls to a plate, cover with a damp towel to keep moist, and serve whole or halved with the hoisin-peanut dipping sauce and lime wedges alongside.