Servings: 8 rolls
Ingredients:
6 oz. dry Vietnamese rice sticks (rice noodles or vermicelli)
6 oz. peeled and deveined shrimp
3 leaves lettuce
8 sheets Vietnamese rice paper
2 oz. carrot, peeled and cut into thin strips
1/3 cup cilantro leaves
1/3 cup mint leaves
Hoisin Peanut Dipping Sauce:
4 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
4 teaspoons apple cider vinegar
1/4 cup warm water
sugar (to taste)
1 tablespoon roasted peanuts (coarsely chopped)
Instructions:
Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
To assemble Goi Cuon
Dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Make sure the filling is wrapped tightly. Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down. Continue to roll it over. Repeat the same until everything is used up.
Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the chopped roasted peanuts.
Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.
Source: Goi Cuon - Vietnamese Fresh Spring Rolls - Rasa Malaysia