Vietnamese Summer Rolls with Shrimp (Goi Cuon)

Ingredients

• 12 each Rice paper wrappers
• 1 lb Shrimp
• 4 oz Rice noodles (vermicelli)
• 4 cups Lettuce
• 1/2 cup Mint
• 1/2 cup Cilantro
• 1/2 cup Carrots (julienned)
• 1/2 cup Cucumber (julienned)
• 1/4 cup Peanut butter
• 2 tablespoons Hoisin sauce alternative (plum sauce)
• 1 tablespoon Rice vinegar
• 2 tablespoons Water
• 1 clove Garlic

Instructions

1. 1Place the 1 lb of shrimp in a 2-quart saucepan and cover them with at least 2 inches of cold water. Bring the water to a rolling boil over high heat, reaching 212°F (100°C). Reduce the heat to medium (approximately 300-325°F or 150-160°C on an electric stove, or a medium flame on a gas stove) and cook for 3-5 minutes, until the shrimp turn pink and opaque, and an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Drain the shrimp in a colander and let them cool completely for at least 10 minutes to stop the cooking process and make them easier to handle. Once cool, peel and devein all the shrimp.
2. 2Bring 6 cups of water to a rolling boil in a 3-quart saucepan over high heat, reaching 212°F (100°C). Add the 4 oz of rice noodles to the boiling water and cook for 2-3 minutes, stirring occasionally, until they are tender and pliable. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water for 30 seconds to stop the cooking process and prevent them from sticking together.
3. 3In a small mixing bowl, combine the 1/4 cup of peanut butter, 2 tablespoons of hoisin sauce alternative (plum sauce), 1 tablespoon of rice vinegar, 2 tablespoons of water, and 1 minced clove of garlic. Whisk these ingredients together vigorously until the sauce is completely smooth and creamy.
4. 4Fill a shallow dish or pie plate with warm water, maintaining a temperature between 100-110°F (38-43°C). Take one of the 12 rice paper wrappers and submerge it fully in the warm water for 15-30 seconds, or until it becomes soft and pliable but still firm enough to handle without tearing. Carefully remove the softened wrapper and lay it flat on a clean, damp cutting board or a large plate.
5. 5On the lower third of the softened rice paper wrapper, arrange a layer of the 4 cups of lettuce. Place a small handful of the cooked 4 oz of rice noodles on top of the lettuce. Evenly space 3 pieces of the prepared 1 lb of shrimp across the noodles. Follow with a small amount of the 1/2 cup of mint leaves, a small amount of the 1/2 cup of cilantro, a line of the 1/2 cup of julienned carrots, and a line of the 1/2 cup of julienned cucumber.
6. 6To form the roll, first fold the bottom edge of the wrapper up and tightly over the filling. Next, fold the left and right sides of the wrapper inwards towards the center, ensuring the sides are snug against the filling. Finally, starting from the bottom, tightly roll the entire package upwards to create a neat, sealed cylindrical roll.
7. 7Repeat steps 4, 5, and 6 with the remaining 11 rice paper wrappers and the rest of the prepared filling ingredients until all 12 summer rolls are assembled.
8. 8Serve the Vietnamese summer rolls immediately with the prepared peanut dipping sauce on the side.

Substitutions

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