Goi Cuon (Fresh Shrimp Summer Rolls)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 35 min · Shellfish · pescatarian
278 cal
18g protein
38g carbs
6g fat
per serving · estimated
Ingredients
- 6 oz shrimp, peeled
- 6 sheets rice paper wrappers
- 2 oz rice vermicelli noodles
- 1 head leaf lettuce
- 1/2 cup fresh mint leaves
- 3 chives or scallion
- 1/4 cup hoisin sauce
- 1 tbsp peanut butter
- 1 tbsp roasted peanuts, crushed
Method (tap to check — screen stays awake)
- Boil the shrimp 2-3 minutes until pink, then cool and slice in half lengthwise.
- Cook vermicelli 4-5 minutes, drain, and rinse cold.
- Warm hoisin and peanut butter with a splash of water into a dipping sauce; top with crushed peanuts.
- Dip a rice paper wrapper in warm water 10 seconds until pliable and lay flat.
- Layer lettuce, noodles, mint, and chives, then place shrimp halves cut-side up near the top.
- Fold in the sides and roll tightly, then repeat with remaining wrappers.
- Serve with the peanut-hoisin dipping sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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