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. 1Cook rice vermicelli noodles according to package directions.
2. 2Prepare the dipping sauce by combining fish sauce, lime juice, rice vinegar, sugar, and minced garlic.
3. 3If using hoisin sauce, make sure it is nut-free. Alternatively, use tamari with a touch of maple syrup for sweetness as a replacement.
4. 4Soak a rice paper wrapper in warm water for a few seconds until softened.
5. 5Lay the wrapper flat and fill with noodles, shrimp, lettuce, mint, cilantro, carrots, and bean sprouts.
6. 6Fold the sides of the wrapper inward and roll tightly.
7. 7Repeat with remaining ingredients.
8. 8Serve immediately with the prepared dipping sauce.

Substitutions

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