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

Ingredients

• 12 sheets Rice paper wrappers
• 1/2 lb Cooked shrimp, peeled and deveined
• 4 oz Rice vermicelli noodles
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 1 cup Shredded lettuce
• 1/2 cup Julienned carrots
• 1/2 cup Cucumber, thinly sliced
• 2 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Hoisin sauce (ensure dairy-free)
• 1 tbsp Lime juice
• 1 clove Garlic, minced
• 1/2 tsp Sriracha (optional)

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce (ensure dairy-free), 1 tablespoon lime juice, 1 clove minced garlic, and the 1/2 teaspoon sriracha (if using). Set this dipping sauce aside.
2. 2Bring 4 cups of water to a rolling boil in a 2-quart saucepan over high heat. Add the 4 oz rice vermicelli noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles in a colander and rinse them under cold running water for 30 seconds to stop the cooking and prevent sticking; set aside to drain thoroughly.
3. 3Fill a shallow dish or pie plate with warm tap water (approximately 100-110°F / 38-43°C). Arrange the 1/2 lb cooked shrimp, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1 cup shredded lettuce, 1/2 cup julienned carrots, 1/2 cup thinly sliced cucumber, and the drained rice vermicelli noodles on your work surface, ready for assembly.
4. 4Dip one of the 12 rice paper wrappers into the warm water for 15-20 seconds, until it becomes soft and pliable. Carefully lift the wrapper, allowing any excess water to drip off, then lay it flat on a clean, damp work surface. In the lower third of the wrapper, arrange approximately 1/4 cup of the cooked rice vermicelli noodles, 3 pieces of the cooked shrimp, a few leaves of the fresh mint, a few leaves of the fresh cilantro, 1/4 cup of the shredded lettuce, 2 tablespoons of the julienned carrots, and 2 tablespoons of the thinly sliced cucumber, leaving space on the sides.
5. 5Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom edge closest to you, tightly roll the wrapper upwards to completely enclose the filling; the wrapper will naturally stick to itself to seal.
6. 6Repeat steps 4 and 5 with the remaining 11 rice paper wrappers and filling ingredients until all rolls are assembled. Serve the fresh spring rolls immediately with the prepared dipping sauce.

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