Gỏi Cuốn (Fresh Spring Rolls)

Instructions

1. 1In a small bowl, combine the 1/4 cup of Hoisin sauce, 2 tablespoons of Rice vinegar, 1 tablespoon of Soy sauce, 1 clove of minced Garlic, and 1/2 teaspoon of Chili garlic sauce. Whisk these ingredients together until they are well combined, then set the dipping sauce aside.
2. 2Bring approximately 6 cups (1500 ml) of water to a boil in a medium pot (such as a 2-quart / 2000 ml saucepan) over high heat (100°C / 100°C). Once boiling, remove the pot from the heat. Add the about 113 g of rice vermicelli noodles to the hot water, ensuring they are fully submerged, and let them soak for 3-5 minutes until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and rinse them under cold running water to prevent sticking, then set them aside to cool completely.
3. 3Prepare your rolling station by arranging the about 450 g of cooked shrimp, 1/2 cup of fresh mint leaves, 1/2 cup of fresh cilantro leaves, 1 cup of bean sprouts, 1 cup of julienned carrots, and the cooled about 113 g of rice vermicelli noodles within easy reach on a clean, flat work surface. Fill a shallow dish or pie plate (at least 25.4 cm / 25 cm in diameter) with warm water (around 37.78-43.33°C / 38-43°C).
4. 4Take one of the 12 sheets of rice paper wrappers and submerge it in the warm water for 15-20 seconds, or until it becomes soft and pliable. Carefully remove the softened wrapper from the water and lay it flat on your prepared work surface.
5. 5Arrange a small portion (approximately 1/12th of the total amount) of the cooled rice vermicelli noodles, 2-3 pieces of the cooked shrimp, a few fresh mint leaves, a few fresh cilantro leaves, a small handful of bean sprouts, and a small amount of julienned carrots in the center of the bottom third of the wrapper, leaving about 2.54 cm (2.5 cm) clear on the sides.
6. 6Fold the bottom edge of the wrapper tightly over the filling. Then, fold the left and right sides of the wrapper inward over the filling. Roll the wrapper tightly from the bottom up towards the top, creating a compact fresh spring roll.
7. 7Repeat Steps 4-6 for the remaining 11 sheets of rice paper wrappers and ingredients until all 12 fresh spring rolls are assembled. Serve the fresh spring rolls immediately with the prepared hoisin dipping sauce.

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