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

Ingredients

• 8 sheets Rice paper wrappers
• 1 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 8 leaves Lettuce leaves
• 1/2 cup Carrots, julienned
• 1/2 cup Cucumber, julienned
• 3 tablespoons Fish sauce (nuoc mam)
• 2 tablespoons Lime juice
• 1 tablespoon Rice vinegar
• 1 tablespoon Sugar
• 1 clove Garlic, minced
• 2 tablespoons Hoisin Sauce (Peanut-Free)

Instructions

1. 1Bring a medium pot of water to a rolling boil (212°F / 100°C). Add the 4 oz of rice vermicelli noodles and cook for 3-5 minutes, or until tender but still firm to the bite. Drain the noodles thoroughly in a colander and rinse with cold water to prevent sticking; set aside.
2. 2In a small bowl, combine the 3 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 clove of minced garlic, and 2 tablespoons of peanut-free hoisin sauce. Stir vigorously with a spoon until the sugar is fully dissolved and all ingredients are well combined.
3. 3Fill a shallow dish or pie plate with warm water (around 100-110°F / 38-43°C). Submerge one of the 8 sheets of rice paper wrappers in the warm water for 15-20 seconds, or until it becomes soft and pliable.
4. 4Carefully lay the softened rice paper wrapper flat on a clean, damp cutting board or work surface. In the lower third of the wrapper, arrange one of the 8 lettuce leaves. On top of the lettuce, place a portion of the 4 oz of cooked rice vermicelli noodles, a few leaves from the 1/2 cup of fresh mint, a few sprigs from the 1/2 cup of fresh cilantro, a portion of the 1/2 cup of julienned carrots, and a portion of the 1/2 cup of julienned cucumber. Finally, place a portion of the 1 lb of cooked shrimp on top of these ingredients, ensuring they are visible through the wrapper when rolled, leaving space on the sides for folding.
5. 5Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards, enclosing the filling completely, until you have a firm, cylindrical spring roll.
6. 6Repeat steps 3, 4, and 5 with the remaining 7 sheets of rice paper wrappers and the rest of the prepared ingredients until all 8 spring rolls are assembled.
7. 7Serve the fresh spring rolls immediately with the prepared peanut-free dipping sauce.

Substitutions

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