Gỏi cuốn (Fresh Spring Rolls)

Ingredients

• 12 sheets Rice paper wrappers
• 1 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 1 head Lettuce leaves
• 1 cup Carrots, julienned
• 1 cup Cucumber, julienned
• 1/4 cup Sunflower seed butter
• 2 tbsp Hoisin sauce
• 1 tbsp Rice vinegar
• 1 tbsp Soy sauce (tamari for gluten-free)
• 1 clove Garlic, minced
• 2 tbsp Water

Instructions

1. 1In a small bowl, combine the 1/4 cup sunflower seed butter, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 clove minced garlic, and 2 tablespoons water. Whisk these ingredients together until the mixture is smooth and completely combined.
2. 2Fill a medium pot with water and bring it to a rolling boil over high heat. Add the 4 oz rice vermicelli noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Carefully pour the noodles into a colander to drain all the hot water, then rinse them under cold running water for 30 seconds to prevent sticking. Set the drained noodles aside.
3. 3Fill a shallow dish or a pie plate with warm water, approximately 100°F (38°C). Submerge one sheet of the 12 rice paper wrappers into the warm water for 15-30 seconds, until it feels soft and pliable. Carefully lift the wrapper out of the water, allowing any excess water to drip off.
4. 4Lay the softened rice paper wrapper flat on a clean, damp work surface, such as a cutting board or large plate. In the center of the wrapper, about one-third of the way up from the bottom edge, arrange a portion of the 1 head lettuce leaves, some of the 4 oz rice vermicelli noodles, a few pieces of the 1 lb cooked shrimp, some of the 1/2 cup fresh mint, some of the 1/2 cup fresh cilantro, some of the 1 cup julienned carrots, and some of the 1 cup julienned cucumber.
5. 5Fold the bottom edge of the rice paper wrapper up and over the arranged filling. Next, fold the left and right sides of the wrapper inward towards the center. Finally, roll the wrapper tightly from the bottom edge towards the top to fully enclose the filling.
6. 6Repeat the process from submerging the wrapper (Step 3) through rolling (Step 5) for the remaining 11 rice paper wrappers and the rest of the filling ingredients until all 12 spring rolls are assembled.
7. 7Serve the 12 Gỏi cuốn immediately with the prepared sunflower seed dipping sauce.

Substitutions

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