Dairy-Free Vietnamese Spring Rolls (Goi Cuon)

Ingredients

• 12 wrappers Rice paper wrappers
• 0.75 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 6 leaves Lettuce
• 0.25 cup Mint
• 0.25 cup Cilantro
• 1 medium Carrots
• 1 medium Cucumber
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 2 tablespoons Hoisin sauce (dairy-free)
• 1 clove Garlic
• 1 teaspoon Sesame oil

Instructions

1. 1Cook the 4 oz rice vermicelli noodles in a large pot of boiling water for 3-5 minutes, or until tender. Drain the noodles and rinse them under cool water to stop the cooking. Set aside.
2. 2Prepare the vegetables: Slice the 1 medium carrot and 1 medium cucumber into thin, matchstick-sized strips. Wash and pat dry the 6 leaves of lettuce.
3. 3Prepare the dipping sauce: In a small bowl, combine the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of dairy-free hoisin sauce, 1 minced clove of garlic, and 1 teaspoon of sesame oil. Stir well to combine. Set aside.
4. 4Prepare to assemble the rolls: Fill a shallow dish or pie plate with warm water. Dip one wrapper rice paper wrapper into the warm water for about 15-30 seconds, or until it becomes pliable but not sticky. Carefully lay the softened wrapper flat on a clean, damp surface, like a cutting board or a plate.
5. 5Assemble the rolls: On the lower third of the softened rice paper wrapper, arrange a piece of lettuce. Top the lettuce with a portion of the cooked rice vermicelli noodles, 3-4 pieces of the cooked shrimp, some of the sliced carrots, and some of the sliced cucumber. Add a few sprigs of mint and cilantro.
6. 6Roll the spring rolls: Fold the bottom edge of the wrapper up over the filling. Fold in the left and right sides of the wrapper towards the center. Tightly roll the wrapper away from you to enclose the filling completely. Repeat steps 4-6 with the remaining wrappers and filling ingredients to make 12 spring rolls.
7. 7Serve the spring rolls immediately with the prepared dipping sauce.

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