Goi Cuon (Fresh Spring Rolls)

Ingredients

• 12 Rice Paper Wrappers
• 4 ounces Rice Vermicelli Noodles
• 12 Cooked Shrimp
• 4 cups Lettuce
• 1/2 cup Mint Leaves
• 1/4 cup Cilantro
• 1/2 cup Carrots
• 1/2 cup Bean Sprouts
• 3 tablespoons Fish Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 1 clove Garlic
• 2 tablespoons Hoisin Sauce

Instructions

1. 1Bring 6 cups of water to a rolling boil in a medium pot. Add the 4 ounces of Rice Vermicelli Noodles and cook for 3 to 5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander, rinse them with cold water for 30 seconds to stop cooking and prevent sticking, then let them drain for 5 minutes.
2. 2Mince the 1 clove of Garlic finely. In a small bowl, combine the 3 tablespoons of Fish Sauce, 2 tablespoons of Lime Juice, 1 tablespoon of Rice Vinegar, 1 teaspoon of Sugar, and the minced 1 clove of Garlic. Stir the mixture with a spoon for 1 minute until the 1 teaspoon of Sugar is completely dissolved.
3. 3Fill a shallow dish (such as a pie plate) with 2 cups of water heated to 100°F (38°C). Submerge one of the 12 Rice Paper Wrappers in the water for 15 to 20 seconds, or until it feels soft and pliable. Carefully lift the softened wrapper and lay it flat on a clean cutting board or plate that has been lightly dampened with water.
4. 4Place 1 of the 12 Cooked Shrimp (cut in half lengthwise if large), 1/12th of the 4 cups of Lettuce (about 1/3 cup), 1/12th of the 1/2 cup of Mint Leaves (about 2 teaspoons), 1/12th of the 1/4 cup of Cilantro (about 1 teaspoon), 1/12th of the 1/2 cup of Carrots (about 2 teaspoons), 1/12th of the 1/2 cup of Bean Sprouts (about 2 teaspoons), and 1/12th of the 4 ounces of Rice Vermicelli Noodles (about 1/3 ounce) horizontally across the center of the softened rice paper wrapper. Ensure the ingredients form a compact line, leaving about 1 inch of clear wrapper on the left and right sides.
5. 5Fold the bottom edge of the wrapper up and over the filling, tucking it in tightly underneath the ingredients. Then, fold the left side of the wrapper inward over the filling, followed by the right side, creating an open-ended cylinder. Roll the wrapper tightly from the bottom up to the top edge, forming a sealed spring roll.
6. 6Repeat steps 3, 4, and 5 for the remaining 11 Rice Paper Wrappers, 11 Cooked Shrimp, and the rest of the 4 ounces of Rice Vermicelli Noodles, 4 cups of Lettuce, 1/2 cup of Mint Leaves, 1/4 cup of Cilantro, 1/2 cup of Carrots, and 1/2 cup of Bean Sprouts until all 12 spring rolls are assembled.
7. 7Stir the 2 tablespoons of Hoisin Sauce into the small bowl containing the prepared dipping sauce. Serve the 12 Goi Cuon immediately with the combined dipping sauce.

Substitutions

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