Vietnamese•healthy
Goi Cuon (Vietnamese Fresh Spring Rolls)
Easy Goi Cuon recipe wrapped with rice noodles, vegetables, herbs and shrimp. These Vietnamese fresh spring rolls are served with hoisin peanut dipping sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz (175g) dry Vietnamese rice sticks ((rice noodles or vermicelli))
- 6 oz (175g) shrimp (peeled and deveined )
- 3 leaves lettuce
- 8 sheets Vietnamese rice paper
- 2 oz (60g) carrot (peeled and cut into thin strips)
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
To assemble Goi Cuon