Gỏi Cuốn

Cuisines

Best for

Recipe

Ingredients

8	rice paper wrappers
100 grams	vermicelli noodles
200 grams	shrimp, peeled and deveined
100 grams	pork loin, thinly sliced
1	lettuce, leaves separated
1 cup	fresh mint leaves
1 cup	fresh cilantro leaves
1 cup	fresh Thai basil leaves
1	carrot, julienned
1	cucumber (julienned)
1 cup	bean sprouts
1 tablespoon	fish sauce
2 tablespoons	peanut butter
1 tablespoon	hoisin sauce
1 tablespoon	lime juice
1 teaspoon	sugar
1	clove garlic, minced
—	water

Instructions

1. 1 Cook the vermicelli noodles according to package instructions, then drain and set aside.
2. 2 In a pot of boiling water, cook the shrimp until pink and opaque, about 2-3 minutes. Remove and set aside.
3. 3 In the same pot, add the pork slices and cook until fully cooked, about 5-7 minutes. Remove and set aside.
4. 4 Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
5. 5 Lay the softened rice paper on a flat surface. Place a lettuce leaf on the lower third of the wrapper.
6. 6 Add a small amount of vermicelli noodles, a few shrimp, slices of pork, and a mix of mint, cilantro, and basil leaves.
7. 7 Top with some carrot and cucumber julienne, and a few bean sprouts.
8. 8 Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to enclose the filling.
9. 9 Repeat the process with the remaining ingredients.
10. 10 To make the dipping sauce, mix fish sauce, peanut butter, hoisin sauce, lime juice, sugar, garlic, and a little water to achieve desired consistency.
11. 11 Serve the fresh spring rolls with the dipping sauce on the side.