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

Ingredients

• 12 wrappers Rice paper wrappers
• 1 pound Cooked shrimp
• 4 ounces Rice vermicelli noodles
• 8 leaves Lettuce leaves
• 1/2 cup Mint leaves
• 1/2 cup Cilantro leaves
• 1 cup Carrots
• 1 cup Cucumber
• 1/4 cup Soy sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Hoisin sauce (peanut-free)
• 1 clove Garlic
• 1 tablespoon Lime juice
• 1/2 teaspoon Sriracha

Instructions

1. 1Bring a medium pot of water to a rolling boil. Add the 4 ounces of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander, rinse them with cold water to stop cooking and prevent sticking, then set them aside to cool completely.
2. 2Julienne the 1 cup of carrots into thin strips, about 2 inches long. Julienne the 1 cup of cucumber into thin strips, about 2 inches long. Arrange the 8 leaves of lettuce, 1/2 cup of mint leaves, 1/2 cup of cilantro leaves, the julienned carrots, julienned cucumber, and the 1 pound of cooked shrimp on a platter.
3. 3Mince the 1 clove of garlic very finely. In a small bowl, whisk together the 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of peanut-free hoisin sauce, the minced 1 clove of garlic, 1 tablespoon of lime juice, and 1/2 teaspoon of sriracha until all ingredients are well combined.
4. 4Fill a shallow dish, about 10-12 inches in diameter, with warm water. Prepare your work surface by ensuring it is clean and slightly damp. Have the 12 rice paper wrappers, the cooled 4 ounces of rice vermicelli noodles, the prepared vegetables, herbs, and 1 pound of cooked shrimp, and the dipping sauce ready.
5. 5Take one of the 12 rice paper wrappers and dip it into the warm water for 10-15 seconds, or until it becomes soft and pliable but is not overly sticky or tearing. Lay the softened wrapper flat on your clean, damp work surface. Place one lettuce leaf near the bottom edge of the wrapper, leaving about 1 inch of space from the edge.
6. 6On top of the lettuce, arrange a small handful (about 2 tablespoons) of the cooled rice vermicelli noodles, 2-3 pieces of the cooked shrimp, a few sprigs of mint leaves and cilantro leaves, and a small pinch of the julienned carrots and cucumber. Carefully fold the bottom edge of the wrapper up and over the filling, tucking it in tightly. Next, fold the left side of the wrapper inward over the filling, then fold the right side of the wrapper inward. Starting from the bottom, tightly roll the wrapper upwards towards the top edge, creating a firm, cylindrical spring roll.
7. 7Repeat steps 5 and 6 with the remaining rice paper wrappers, noodles, shrimp, lettuce, mint, cilantro, carrots, and cucumber until all 12 spring rolls are assembled. Serve the fresh spring rolls immediately with the prepared dipping sauce.

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