Vietnamese Summer Rolls (Gỏi cuốn)

Instructions

1. 1Bring 6 cups (1400 ml) of water to a rolling boil in a medium pot over high heat. Add the about 113 g vermicelli rice noodles to the boiling water and cook for 2-3 minutes, or until the noodles are tender but still firm to the bite (al dente). Immediately drain the noodles in a colander and rinse them under cold running water for 30 seconds to stop the cooking process; set aside in a bowl.
2. 2Thoroughly wash the 8 lettuce leaves, 1/2 cup fresh mint, and 1/2 cup fresh cilantro, then gently pat them dry with a clean towel. Using a sharp knife, julienne the 1/2 cup carrots into thin strips, approximately 5 cm (5 cm) long.
3. 3Pour warm tap water into a shallow dish or pie plate that is wide enough to fully submerge one of the 12 rice paper wrappers. Arrange the prepared about 450 g cooked shrimp, about 113 g cooked vermicelli rice noodles, 8 lettuce leaves, 1/2 cup fresh mint, 1/2 cup fresh cilantro, and 1/2 cup julienned carrots on your work surface.
4. 4Submerge one of the 12 rice paper wrappers in the warm water for 15-20 seconds, or until it feels soft and flexible; do not oversoak it. Carefully lift the softened wrapper out of the water, allowing any excess water to drip off, and lay it flat on a clean, slightly damp cutting board or work surface.
5. 5Place one of the 8 lettuce leaves horizontally across the lower third of the softened rice paper wrapper, leaving about 2.5 cm (2.5 cm) from the bottom edge. On top of the lettuce, arrange a small portion (approximately 1/12th of the total) of the about 113 g cooked vermicelli rice noodles, 3-4 pieces of the about 450 g cooked shrimp, a small portion of the 1/2 cup julienned carrots, and a sprinkle of the 1/2 cup fresh mint and 1/2 cup fresh cilantro.
6. 6Fold the bottom edge of the rice paper wrapper up and over the filling, tucking it in tightly. Next, fold the left and right sides of the wrapper inward towards the center. Then, starting from the bottom, roll the wrapper up tightly towards the top to create a firm, neat roll.
7. 7Place the finished roll seam-side down on a serving platter. Repeat steps 4, 5, and 6 for the remaining 11 rice paper wrappers and all remaining filling ingredients until you have 12 summer rolls. Serve the summer rolls immediately with the 1/2 cup Peanut-Free Dipping Sauce on the side for dipping.

Substitutions

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