Fresh Vietnamese Summer rolls, also known as goi cuon (goi translates to salad and cuon translates to coil or roll), are the perfect summer snack or dinner. These fresh Vietnamese Summer rolls are made with shrimp, avocado, vermicelli noodles, cilantro and mint wrapped in rice paper. It’s a perfect warm-weather meal when you don’t feel like cooking.
FRESH SUMMER VIETNAMESE ROLLS
PREPARATION TIME: 1 HOUR
PEANUT SAUCE INGREDIENTS
- 34 grams of creamy peanut butter
- 1 tablespoon of hoisin sauce
- 1 teaspoon of Sriracha, optional for spice
- 2 garlic cloves, minced
- 6 tablespoons of water
SPRING ROLL INGREDIENTS
- 10 circular rice paper wraps (22 cm in circumference)
- 1 avocado sliced
- 1 handful of cilantro or mint destemmed
- 1 ounce of thin rice vermicelli noodles
- 5 large butter lettuce leaves or mixed romaine
- 20 medium cooked shrimp, peeled and sliced half lengthwise
First, prepare the dipping sauce. Whisk all the ingredients together into a bowl until smooth. Add more or less water depending how you like the consistency of your dipping sauce. Set aside.
Fill a large bowl or 9 inch pan with warm water. If you find that your paper is wrinkling the water is too hot. Try adding some cold water to reduce the temperature. Working one at a time, dip the rice paper wrap into water for 15-20 seconds. This might not seem like much time but it will be pliable as time goes on. Place the ready to use rice paper wrap on a flat surface such as a large wooden cutting board.
Lay a piece of lettuce over the lower edge of the rice paper then place a small amount of noodles and cilantro on top. Line 2 avocado slices below the lettuce. Next, line 3 pieces of shrimp below the avocado. Remember not to overstuff or your rice paper will break.
When you are ready to roll the spring roll, gently grab the lower edge of the rice paper with your pointer fingers and thumbs and lift over. Don’t worry if you don’t get it right the first time. It takes practice. Continue to roll all the way until you reach the shrimp then bring the left and right sides in like you’re folding a burrito.
After rolling each spring roll, plate them and serve with peanut sauce.
By Mia Nguyen
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