Gỏi cuốn (Summer Rolls) with Sunflower Seed Dipping Sauce

Instructions

1. 1Bring 6 cups of water to a rolling boil in a large pot over high heat. Add the about 113 g of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite when tasted. Immediately drain the noodles in a colander and rinse them under cold water to stop the cooking. Set the noodles aside in the colander to cool completely for at least 10 minutes.
2. 2Prepare the vegetables by cutting the 1 cup of carrots and 1 cup of cucumber into thin matchsticks, approximately 5 cm (5 cm) long and about 0.32 cm (0.3 cm) thick.
3. 3To make the sunflower seed dipping sauce, peel the 1 clove of garlic. Combine the 1/2 cup of sunflower seeds, the peeled 1 clove of garlic, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of sesame oil, 2 tablespoons of hoisin sauce, and 2 tablespoons of water in a blender. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy. If the sauce is too thick to drizzle easily, add 1 more tablespoon of water at a time, blending after each addition, until it reaches a smooth, pourable consistency.
4. 4Fill a shallow dish, such as a pie plate or an approximately 23 × 33 cm (23 × 33 cm) baking dish, with warm water (approximately 38-43°C). Dip one sheet of the 12 rice paper wrappers into the warm water for about 15-30 seconds, or until it becomes soft and pliable. Carefully remove the wrapper from the water, letting any excess water drip off.
5. 5Lay the softened rice paper wrapper flat on a clean, damp surface or cutting board. Arrange 3-4 pieces of the about 450 g of cooked shrimp, a small handful (about 2 tablespoons) of the cooled about 113 g of rice vermicelli noodles, about 1 tablespoon of the julienned 1 cup of carrots, about 1 tablespoon of the julienned 1 cup of cucumber, 3-4 of the 1/2 cup of mint leaves, and 3-4 of the 1/2 cup of cilantro leaves on the lower third of the wrapper, leaving about 2.5 cm (2.5 cm) clear on the sides.
6. 6Fold the left and right sides of the wrapper inward over the filling, ensuring they overlap the filling by about 2.5 cm (2.5 cm). Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards, away from you, to create a snug roll that completely encloses the filling.
7. 7Repeat steps 4-6 with the remaining 11 rice paper wrappers and all the filling ingredients until you have made 12 Gỏi cuốn (Summer Rolls). Serve the rolls immediately with the prepared sunflower seed dipping sauce on the side for dipping.

Substitutions

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