Gỏi cuốn (Fresh Spring Rolls) with Sunflower Seed Sauce

Instructions

1. 1To prepare the sunflower seed sauce, mince the 1 clove of garlic. In a small bowl, whisk together the 1/4 cup of sunflower seed butter, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 teaspoon of gluten-free soy sauce, the minced 1 clove of garlic, and 2 tablespoons of water until the sauce is smooth and creamy.
2. 2Cook the rice vermicelli noodles by bringing approximately 6 cups of water to a rolling boil in a medium-sized pot (e.g., 3-quart / 3000 ml). Remove the pot from the heat and add the about 113 g of rice vermicelli noodles, letting them soak for 5-7 minutes until they are tender but still slightly firm to the bite. Drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking and prevent sticking, then set aside.
3. 3Prepare the vegetables and herbs by washing and thoroughly drying the 1 head of lettuce, 1/2 cup of fresh mint, and 1/2 cup of fresh cilantro. Tear the 1 head of lettuce into bite-sized pieces, and julienne (cut into thin, matchstick-sized strips, about 5.08 cm / 5 cm long) the 1 cup of carrots and 1 cup of cucumber.
4. 4Prepare the rice paper wrappers by filling a shallow dish or a pie plate with warm water (around 37.78-43.33°C / 38-43°C). Submerge one rice paper wrapper at a time in the warm water for 15-20 seconds, or until it is pliable and soft but not overly sticky.
5. 5Assemble each spring roll by carefully laying a softened rice paper wrapper flat on a clean, damp work surface. Arrange a small portion of the cooked about 113 g of rice vermicelli noodles, a few pieces of the about 450 g of cooked shrimp, some torn 1 head of lettuce, julienned 1 cup of carrots, julienned 1 cup of cucumber, a few leaves of 1/2 cup of fresh mint, and a few sprigs of 1/2 cup of fresh cilantro in a line across the center of the wrapper, leaving about 2.54 cm (2.5 cm) clear on the sides.
6. 6Roll the spring roll by folding the bottom edge of the wrapper up over the filling, pulling it snugly. Then, fold in the left and right sides of the wrapper over the filling, and roll the wrapper tightly from the bottom towards the top, creating a firm, cylindrical spring roll. Repeat steps 4-6 for the remaining 11 sheets of rice paper wrappers and filling ingredients.
7. 7Serve the fresh spring rolls immediately with the prepared sunflower seed dipping sauce.

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