Vietnamese

Gỏi Cuốn (Spring Rolls)

Name: Gỏi Cuốn (Spring Rolls)
Total time: 45 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 8-10 sheets round rice paper (bánh tráng); 1/2 lb medium shrimp, peeled, deveined, and boiled; 1/2 lb pork belly, boiled and thinly sliced; 4 oz fine rice vermicelli noodles (bún); 1 head green leaf lettuce, washed and separated; 1 bunch fresh mint leaves; 1 bunch fresh cilantro or Thai basil; 1/2 cup hoisin sauce; 2 tbsp creamy peanut butter; 1 tbsp crushed roasted peanuts

Fresh spring rolls packed with greens, coriander, and various combinations of minced pork, shrimp or crab.

45 minutes

Serves 3

Appetizer

Contains common allergens

Dairy Peanut Seafood Shellfish Wheat

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Instructions

6 steps

1
Prepare Noodles: Boil the rice vermicelli for 3-4 minutes until soft. Drain and rinse under cold water to stop cooking. Let air dry slightly to become sticky.

2
Slice Proteins: Slice the boiled shrimp in half laterally so they lay flat. Thinly slice the boiled pork belly.
3
Make Dipping Sauce: In a small saucepan, combine hoisin sauce, peanut butter, and 2 tbsp water. Heat gently until smooth and combined. Transfer to a bowl and top with crushed peanuts.
4
Soften Rice Paper: Fill a wide, shallow bowl with warm water. Briefly dip one piece of rice paper into the water, rotating it so the entire surface gets wet, and lay it flat on a damp cutting board or plate. Wait 30 seconds for it to become pliable.
5
Assemble Rolls: On the bottom third of the rice paper, place a piece of lettuce, a small pinch of noodles, herbs, and 2-3 slices of pork. Place 3 shrimp halves (pink side down) in a row slightly above the lettuce mixture.
6
Roll: Fold the sides of the rice paper inward over the filling. Tightly roll from the bottom up, ensuring the shrimp are visible on the outside of the final roll. Serve immediately with the peanut dipping sauce.

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