Vietnamese Fresh Spring Rolls with Peanut Sauce - Seasonal Recipe

Vietnamese Fresh Spring Rolls with Peanut Sauce

🌍 Seasonal, Spring Difficulty: ●●●○○

Gỏi cuốn (fresh spring rolls) distinguish themselves from fried chả giò; this fresh style reflects Vietnam's tradition of balancing cooked protein with abundant raw herbs and vegetables for textural and nutritional harmony.

Ingredients

• 8 sheets rice paper (22cm/9 in diameter)
• 200g (7 oz) cooked shrimp/shrimp, halved lengthwise
• 100g (98g (3.5 oz)) rice vermicelli, cooked and cooled
• 1 cup shredded butter lettuce
• 1 medium carrot, julienned
• ½ cucumber, julienned
• 1 cup fresh bean sprouts
• Large bunch fresh mint
• Large bunch fresh cilantro (coriander)
• (Peanut dipping sauce) 4 tbsp natural peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1–2 tsp sriracha
• 2–4 tbsp warm water to thin

Method

1. Making — Make sauce: whisk all sauce ingredients together, adding water until pourable. Set aside.
2. Filling — Fill a wide, shallow dish with warm water. Dip one rice paper sheet for 10–15 seconds until just pliable (it will soften further as you work).
3. Step 3 — Lay on a clean damp tea towel. Place shrimp in a line across the lower third. Top with small amounts of vermicelli, lettuce, carrot, cucumber, sprouts, mint, and cilantro.
4. Folding — Fold bottom edge up over filling. Fold in sides. Roll up tightly. Repeat.
5. Serving — Serve immediately with peanut sauce, or cover with a damp cloth and refrigerate up to 2 hours.

Tags: sheets rice paper, cooked shrimp/shrimp, ) rice vermicelli, shredded butter lettuce, carrot · Source: Brittani's Almanac