Vietnamese Summer Rolls with Shrimp (Goi Cuon)

Ingredients

• 12 wrappers Rice paper wrappers
• 1 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 1 medium Carrots
• 1 medium Cucumber
• 6 leaves Lettuce
• 1/2 cup Mint
• 1/2 cup Cilantro
• 2 tbsp Soy Sauce
• 2 tbsp Hoisin Sauce (Nut-Free)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 clove Garlic
• 2 tbsp Water

Instructions

1. 1Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
2. 2Prepare vegetables by julienning carrots and cucumber, and tearing lettuce into smaller pieces.
3. 3To make the dipping sauce, whisk together soy sauce, nut-free hoisin sauce, rice vinegar, sesame oil, garlic and water.
4. 4Dip each rice paper wrapper in warm water for a few seconds to soften.
5. 5Lay the wrapper flat on a clean surface. Arrange shrimp, noodles, vegetables, mint, and cilantro in the center of the wrapper.
6. 6Fold the sides of the wrapper over the filling, then roll tightly from the bottom up.
7. 7Serve immediately with the dipping sauce.

Substitutions

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