Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Prep time: 40 min
Total time: 40 min
Cuisine: Vietnam
Ingredients: 12 large shrimp, cooked, peeled, halved lengthwise; 100 g (3½ oz) thin rice vermicelli; 12 sheets rice paper wrappers, 22 cm (8½ in); 1 soft lettuce, e.g. butter lettuce, leaves separated; 1 cucumber, in thin matchsticks; 1 carrot, in thin matchsticks; 20 g (¾ cup) mint leaves; 15 g (½ cup) Thai basil or cilantro leaves; 12 garlic chives, optional; 3 tbsp hoisin sauce; 2 tbsp smooth peanut butter; 1 tbsp rice vinegar or lime juice; 4 tbsp warm water; 1 tsp sriracha, optional; 1 tbsp roasted peanuts, chopped

Rice paper rolls with shrimp, herbs and vermicelli, and a peanut-hoisin dip

Makes: 12 rolls
Hands-on: 40 min
Total: 40 min
Level: Some skill

Gỏi cuốn are cool, fresh rolls of rice paper filled with shrimp, rice vermicelli, crisp lettuce and handfuls of mint and Thai basil. Dip the rice paper only briefly; it keeps softening as you fill it.

Ingredients

Rolls

12large shrimpcooked, peeled, halved lengthwise
100 gthin rice vermicelli (3½ oz)
12 sheetsrice paper wrappers22 cm (8½ in)
1soft lettucee.g. butter lettuce, leaves separated
1cucumberin thin matchsticks
1carrotin thin matchsticks
20 gmint leaves (¾ cup)
15 gThai basil or cilantro leaves (½ cup)
12garlic chivesoptional

Peanut-hoisin dip

3 tbsphoisin sauce
2 tbspsmooth peanut butter
1 tbsprice vinegar or lime juice
4 tbspwarm water
1 tspsrirachaoptional
1 tbsproasted peanutschopped

Diet: Dairy-free, Pescatarian
Allergens: crustaceans, peanuts, soy, gluten, sesame, sulphites
Origin: Vietnam
Season: Summer

Method

Cook the vermicelli according to the packet, usually 3–4 minutes in boiling water. Drain, rinse under cold water and drain well. 4 min
Whisk the dip ingredients except the chopped peanuts until smooth; scatter the peanuts on top.
Set out all the fillings within reach. Fill a wide shallow dish with warm water.
Dip one rice paper sheet in the water for 2–3 seconds, until just flexible but still slightly firm. Lay it on a damp cutting board; it will keep softening.
Lay 3 shrimp halves, pink side down, in a row across the middle. Top with a piece of lettuce, a small bundle of noodles, cucumber, carrot, mint and basil.
Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Add a chive so it pokes out of one end as you roll, if using. Set seam side down and cover with a damp towel while you make the rest. 20 min
Serve whole or halved on the diagonal, with the dip.

Why it works

Rice paper is made from rice starch, which turns sticky and stretchy as it absorbs water. A short dip prevents it turning too soft to handle; it finishes hydrating while you fill it. Placing the shrimp first means they show through the translucent wrapper.

Common mistakes

Over-soaking the rice paper: it tears and sticks to itself.
Overfilling: the paper splits. Keep the filling to a neat row.

Variations

Tofu rolls: Use 200 g fried firm tofu strips instead of shrimp; serve with a soy-lime dip.

Make ahead and storage

Best within 2 hours, kept covered with a damp towel at room temperature or in the fridge; they toughen overnight.

Notes

Hoisin sauce usually contains wheat and soy. Check rice paper for wheat if needed. Sulphites only if you use vinegar rather than lime juice in the dip.