Vietnamese 15 min

Vietnamese Fresh Spring Rolls (Goi Cuon)

Name: Vietnamese Fresh Spring Rolls (Goi Cuon)
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 sheets rice paper wrappers (about 8.5-inch diameter); 8 oz cooked medium shrimp, halved lengthwise; 4 oz rice vermicelli noodles, cooked and cooled; 1 cup butter lettuce, leaves separated; 1 medium carrot, julienned; 1 cucumber, julienned; 1 cup fresh mint leaves; 1 cup fresh cilantro and Thai basil; For peanut dipping sauce: 1/2 cup peanut butter, 3 tablespoons hoisin sauce, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 clove garlic minced, warm water to thin

healthydairy-freeseafoodgluten-freelow-carb

Ingredientsfor 2

280

Cal

18g

Protein

34g

Carbs

Fat

18 sheets rice paper wrappers (about 8.5-inch diameter)
28 oz cooked medium shrimp, halved lengthwise
34 oz rice vermicelli noodles, cooked and cooled
41 cup butter lettuce, leaves separated
51 medium carrot, julienned
61 cucumber, julienned
71 cup fresh mint leaves
81 cup fresh cilantro and Thai basil
9For peanut dipping sauce: 1/2 cup peanut butter, 3 tablespoons hoisin sauce, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 clove garlic minced, warm water to thin

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Instructions

1
Prepare all fillings and arrange in neat piles within easy reach. Cook rice vermicelli in boiling water 3–4 minutes until tender, drain, rinse with cold water, and toss with a drizzle of sesame oil to prevent sticking.
2
Fill a large, flat bowl with warm water. Working with one rice paper at a time, submerge for 10–15 seconds until just pliable — it will continue to soften as you roll. It should feel barely soft, not fully hydrated; over-soaking makes it tear.
3
Lay the softened rice paper on a damp work surface. Layer lettuce in the lower third, then vermicelli, then vegetables and herbs. Leave a 1-inch border on all sides. Place shrimp halves along the top edge, pink side down, about 1/3 from the top.
4
Fold the bottom flap up over the filling, pressing firmly. Fold in the sides. Roll upward, pulling tight with each roll. The shrimp should be visible through the translucent wrapper. Repeat with remaining wrappers.
5
Make the peanut sauce by whisking peanut butter, hoisin, lime juice, fish sauce, garlic, and enough warm water to reach a dipping consistency. Serve rolls immediately — they dry out quickly. Cut in half to reveal the colorful cross-section.