Gỏi cuốn (Fresh Spring Rolls) with Peanut-Free Dipping Sauce

Ingredients

• 8 sheets Rice paper wrappers
• 4 oz Rice vermicelli noodles
• 8 oz Cooked shrimp, peeled and deveined
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 8 leaves Lettuce leaves
• 1/2 cup Carrots, julienned
• 1/2 cup Cucumber, julienned
• 1 batch Peanut-Free Dipping Sauce (see recipe below)
• 2 tablespoons Coconut Aminos (for dipping sauce)
• 1 tablespoon Rice Vinegar (for dipping sauce)
• 1 tablespoon Lime Juice (for dipping sauce)
• 1 tablespoon Soy-Free Hoisin Sauce (for dipping sauce)
• 1 clove Garlic, minced (for dipping sauce)
• 1/4 teaspoon Red Pepper Flakes (for dipping sauce)

Instructions

1. 1Combine the 2 tablespoons of Coconut Aminos, 1 tablespoon of Rice Vinegar, 1 tablespoon of Lime Juice, 1 tablespoon of Soy-Free Hoisin Sauce, 1 minced clove of Garlic, and 1/4 teaspoon of Red Pepper Flakes in a small bowl. Stir these ingredients together thoroughly with a spoon until they are well combined, then set the bowl aside.
2. 2Bring 6 cups (1.4 liters) of water to a rolling boil in a large pot over high heat (around 212°F / 100°C). Add the 4 oz of Rice vermicelli noodles to the boiling water and cook for 2 to 3 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Immediately drain the noodles through a colander and rinse them thoroughly with cold water to stop the cooking and prevent sticking, then set them aside.
3. 3Fill a shallow dish, such as a pie plate or a large dinner plate with a rim, with warm water (around 100-110°F / 38-43°C). Take one of the 8 sheets of Rice paper wrappers and fully submerge it in the warm water for 15 to 20 seconds, or until it becomes soft and pliable but not overly sticky.
4. 4Carefully lay the softened rice paper wrapper flat on a clean, dry cutting board or work surface. Near the bottom edge of the wrapper, arrange about 1/2 ounce of the 8 oz of Cooked shrimp, a small handful of the cooked 4 oz of Rice vermicelli noodles, a few of the 1/2 cup of Fresh mint leaves, a few of the 1/2 cup of Fresh cilantro leaves, one of the 8 leaves of Lettuce, a small portion of the 1/2 cup of julienned Carrots, and a small portion of the 1/2 cup of julienned Cucumber.
5. 5To begin rolling, fold the bottom edge of the rice paper wrapper tightly over the filling. Next, fold in the left and right sides of the wrapper towards the center, ensuring they overlap the filling. Finally, roll the wrapper tightly from the bottom edge upwards to create a neat, cylindrical spring roll.
6. 6Repeat steps 3, 4, and 5 with the remaining 7 sheets of Rice paper wrappers and the rest of the ingredients until all 8 spring rolls are assembled.
7. 7Serve the Gỏi cuốn (Fresh Spring Rolls) immediately with the prepared Peanut-Free Dipping Sauce.

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