Goi Cuon (Fresh Shrimp Summer Rolls)

Vietnamese · 35 min · Shrimp · pescatarian

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Ingredients

• 12 oz shrimp, peeled
• 12 sheets rice paper wrappers
• 4 oz rice vermicelli noodles
• 1 head leaf lettuce
• 1 cup fresh mint leaves
• 6 chives or scallion
• 1/3 cup hoisin sauce
• 2 tbsp peanut butter
• 2 tbsp roasted peanuts, crushed

Method

1. Boil the shrimp 2-3 minutes until pink, then cool and slice in half lengthwise.
2. Cook vermicelli 4-5 minutes, drain, and rinse cold.
3. Warm hoisin and peanut butter with a splash of water into a dipping sauce; top with crushed peanuts.
4. Dip a rice paper wrapper in warm water 10 seconds until pliable and lay flat.
5. Layer lettuce, noodles, mint, and chives, then place shrimp halves cut-side up near the top.
6. Fold in the sides and roll tightly, then repeat with remaining wrappers.
7. Serve with the peanut-hoisin dipping sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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