Gluten-Free Vietnamese Spring Rolls (Goi Cuon)

Instructions

1. 1Wash the 1 medium carrot and 1 medium cucumber. Shred the 1 medium carrot into fine julienne strips. Slice the 1 medium cucumber into thin strips. Wash and pick the 0.5 cup of mint leaves and 0.5 cup of cilantro leaves.
2. 2Bring a medium pot of water to a rolling boil over high heat. Add the about 225 g of shrimp and cook for 2-3 minutes, until they turn pink and opaque, reaching an internal temperature of 63°C. Drain the shrimp and let them cool completely. Once cool, slice each shrimp in half lengthwise.
3. 3Bring a separate medium pot of water to a rolling boil over high heat. Add the about 113 g of rice vermicelli noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the noodles, rinse them thoroughly under cold water to prevent sticking, and let them cool completely.
4. 4Mince the 1 clove of garlic very finely. In a small bowl, combine the 2 tablespoons of rice vinegar, the minced 1 clove of garlic, the 1 teaspoon of honey, and the 0.25 teaspoon of red pepper flakes. Stir vigorously until all ingredients are well combined.
5. 5Prepare a clean, flat work surface. Fill a shallow dish, wider than the rice paper wrappers, with warm water. Arrange the 12 sheets of rice paper wrappers, sliced about 225 g of shrimp, cooked about 113 g of rice vermicelli noodles, shredded 1 medium carrot, sliced 1 medium cucumber, 0.5 cup of mint leaves, and 0.5 cup of cilantro leaves within easy reach.
6. 6Submerge one of the 12 sheets of rice paper wrappers in the warm water for 15-20 seconds, or until it becomes soft and pliable; do not oversoak, as it will become too sticky. Carefully lay the softened wrapper flat on your prepared work surface.
7. 7Arrange a small amount of the sliced about 225 g of shrimp, cooked about 113 g of rice vermicelli noodles, shredded 1 medium carrot, sliced 1 medium cucumber, 0.5 cup of mint leaves, and 0.5 cup of cilantro leaves in a line across the bottom third of the wrapper, leaving about 2.54 cm of space clear on the left and right sides.
8. 8Fold the bottom edge of the wrapper up tightly over the filling. Then, fold the left and right sides of the wrapper inward over the filling. Tightly roll the wrapper from the bottom up to create a compact, sealed spring roll. Repeat this process for the remaining 11 sheets of rice paper wrappers and fillings.
9. 9Serve the finished spring rolls immediately with the dipping sauce. If not serving right away, place the rolls on a plate without touching each other, cover loosely with plastic wrap, and chill in the refrigerator for up to 2 hours to maintain freshness.

Related Guides