Gỏi cuốn (Summer Rolls)

Ingredients

• 12 sheets Rice paper wrappers
• about 450 g Cooked shrimp
• about 113 g Rice vermicelli noodles
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 8 leaves Lettuce leaves
• 1 cup Bean sprouts
• 1/4 cup Hoisin sauce
• 2 tablespoons Water
• 1 tablespoon Rice vinegar
• 1 clove Garlic
• 1/4 teaspoon Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a medium pot of water to a rolling boil over high heat. Add the about 113 g Rice vermicelli noodles and cook for 3 to 5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles immediately in a colander and rinse them thoroughly under cold running water to stop the cooking process; set aside.
2. 2To prepare the dipping sauce, peel and finely mince the 1 clove of Garlic. In a small bowl, combine the 1/4 cup Hoisin sauce, 2 tablespoons Water, 1 tablespoon Rice vinegar, the minced 1 clove Garlic, and 1/4 teaspoon Red pepper flakes; stir well until all ingredients are fully combined.
3. 3Prepare the remaining filling ingredients: rinse the 1/2 cup Fresh mint, 1/2 cup Fresh cilantro, 8 leaves Lettuce leaves, and 1 cup Bean sprouts, then gently pat them dry. Ensure the about 450 g Cooked shrimp are peeled and deveined; if the shrimp are large, you may cut them in half lengthwise.
4. 4Fill a shallow dish, wider than the 12 sheets Rice paper wrappers, with warm water (approximately 37.78°C / 38°C). Carefully submerge one rice paper wrapper in the warm water for 15 to 20 seconds, until it becomes soft and pliable; do not oversoak, or it may tear. Gently lay the softened wrapper flat on a clean, damp work surface.
5. 5On the lower third of the softened wrapper, arrange one of the 8 leaves Lettuce leaves. On top of the lettuce, place a small portion of the about 113 g Rice vermicelli noodles, a few pieces of the about 450 g Cooked shrimp, a few leaves of the 1/2 cup Fresh mint, a few sprigs of the 1/2 cup Fresh cilantro, and a small handful of the 1 cup Bean sprouts, leaving about 2.54 cm (2.5 cm) of clear space on the left and right sides of the wrapper.
6. 6Fold the bottom edge of the wrapper tightly over the filling. Next, fold the left and right sides of the wrapper inward over the filling. Starting from the bottom, tightly roll the wrapper upwards towards the top, creating a snug, cylindrical roll that feels firm but does not tear.
7. 7Repeat Steps 4, 5, and 6 with the remaining 11 sheets Rice paper wrappers and the rest of the filling ingredients until all rolls are assembled. Serve the Gỏi cuốn immediately with the prepared hoisin dipping sauce.

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