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Gỏi Cuốn: Fresh Vietnamese Summer Rolls with Shrimp
More recipes: Vietnamese Recipes · All Asian Recipes
40 Mintotal
6servings
200kcal
VietnameseCuisine
Gỏi Cuốn: Fresh Vietnamese Summer Rolls with Shrimp
Laura Chen
6
30 Minuten
10 Minuten
200
Vietnamese
Appetizer
Gỏi Cuốn, also called Vietnamese summer rolls or fresh spring rolls, make a light, refreshing dish for the warmer months. You wrap fresh herbs, vegetables, rice noodles and shrimp in soft rice paper and serve the rolls with a savory peanut or hoisin sauce.
Ingredients
- 12 rice paper sheets
- 200 g shrimp, peeled and cooked
- 1 cup cooked rice noodles (rice vermicelli)
- 1 carrot, cut into thin strips
- 1 cucumber, cut into thin strips
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro (coriander)
- 1/2 cup fresh Thai basil
- 1/2 cup fresh chives
- 1 head butter lettuce, leaves separated
- Hoisin sauce, to serve
- Chopped peanuts, to garnish
Instructions
- Fill a large bowl with warm water for dipping the rice paper.
- Dip each rice paper sheet into the water for about 15-20 seconds, until soft and pliable.
- Lay the softened rice paper on a clean, dry surface.
- Place some noodles, shrimp, carrot, cucumber, lettuce and herbs on the lower half of the rice paper.
- Fold in the sides of the rice paper and roll it up tightly, starting from the filled side and rolling toward the empty end.
- Repeat with the remaining ingredients and rice paper sheets.
- Cut the finished rolls in half and arrange them on a platter.
- Serve the summer rolls with hoisin sauce and sprinkle with chopped peanuts.
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More recipes: Vietnamese Recipes · All Asian Recipes