Vietnamese Summer Rolls with Shrimp (Goi Cuon)

Instructions

1. 1Cook the about 113 g rice vermicelli noodles in a pot of boiling water for 3-5 minutes, or until tender. Drain the noodles and rinse them under cold water to stop the cooking process.
2. 2Prepare your vegetables: cut the 1 medium carrot into thin matchsticks (julienne), cut the 1 medium cucumber into thin matchsticks (julienne), and tear the 6 leaves of lettuce into bite-sized pieces.
3. 3Make the dipping sauce: In a small bowl, whisk together the 2 tbsp soy sauce, 2 tbsp nut-free hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove minced garlic, and 2 tbsp water until well combined.
4. 4Prepare to assemble the rolls: Fill a shallow dish or pie plate with warm water. Dip one about 30 cm rice paper wrapper into the warm water for about 15-30 seconds, or until it becomes soft and pliable. Carefully lift it out and lay it flat on a clean, damp work surface.
5. 5Assemble the rolls: Arrange about 1/4 of the cooked shrimp, 1/4 of the rice vermicelli noodles, 1/4 of the julienned carrots, 1/4 of the julienned cucumber, 1/4 of the lettuce pieces, 1/4 of the 1/2 cup mint leaves, and 1/4 of the 1/2 cup cilantro in a line across the lower third of the softened wrapper, leaving about 2.5 cm of space on each side.
6. 6Roll the summer rolls: Fold the bottom edge of the wrapper up over the filling. Then, fold in the left and right sides of the wrapper towards the center. Finally, tightly roll the wrapper from the bottom up to enclose the filling completely.
7. 7Repeat steps 4, 5, and 6 for the remaining wrappers and filling ingredients. Serve the 12 Vietnamese summer rolls immediately with the prepared dipping sauce.

Substitutions

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