Vietnamese Summer Rolls (Gỏi cuốn)

Ingredients

• 12 wrappers Rice paper wrappers
• 0.5 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 6 leaves Lettuce
• 0.5 cup Mint leaves
• 0.5 cup Cilantro
• 0.5 cup Carrots
• 0.25 cup Peanut butter
• 2 tbsp Hoisin sauce (soy-free)
• 1 tbsp Rice vinegar
• 2 tbsp Water
• 1 clove Garlic
• 1 tsp Lime juice

Instructions

1. 1Bring a medium pot of water to a rolling boil (212°F / 100°C). Add the 4 oz of rice vermicelli noodles to the boiling water and cook for 2-3 minutes, or until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process; set aside to drain completely.
2. 2Peel and finely mince the 1 clove of garlic. In a small bowl, combine the 0.25 cup of peanut butter, 2 tbsp of soy-free hoisin sauce, 1 tbsp of rice vinegar, 2 tbsp of water, the minced 1 clove of garlic, and 1 tsp of lime juice. Whisk vigorously until the sauce is smooth and well combined; set the dipping sauce aside.
3. 3Finely shred the 0.5 cup of carrots into thin strips, approximately 2 inches long. If the 0.5 lb of cooked shrimp are large, cut each shrimp in half lengthwise. Wash and gently pat dry the 6 leaves of lettuce, 0.5 cup of mint leaves, and 0.5 cup of cilantro.
4. 4Fill a shallow dish, wider than the rice paper wrappers, with warm water. Take one of the 12 rice paper wrappers and submerge it in the warm water for 15-20 seconds, or until it becomes pliable and soft; avoid over-soaking, which can make it too sticky to handle.
5. 5Carefully lay the softened wrapper flat on a clean, dry work surface. Arrange a small portion of the 6 leaves of lettuce, the 4 oz of cooked rice vermicelli noodles, the 0.5 lb of cooked shrimp, the 0.5 cup of shredded carrots, the 0.5 cup of mint leaves, and the 0.5 cup of cilantro in a horizontal line across the center of the wrapper, leaving about 1 inch free on the left and right sides.
6. 6Fold the bottom edge of the wrapper up and over the filling, tucking it in snugly. Fold in the left and right sides of the wrapper towards the center. Starting from the bottom, roll the wrapper tightly upwards towards the top, creating a firm, cylindrical roll.
7. 7Repeat steps 4, 5, and 6 with the remaining 11 rice paper wrappers and filling ingredients until all rolls are assembled. Serve the Vietnamese Summer Rolls immediately with the prepared peanut dipping sauce.

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