Vietnamese > Vietnamese Appetizers

Gỏi cuốn nước mắm Recipe

Ingredients with Measurements:
- 12 rice paper wrappers
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup cooked vermicelli noodles
- 1/2 cup bean sprouts
- 1/2 cup shredded lettuce
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped roasted peanuts
- 1/4 cup hoisin sauce
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 small red chili pepper, minced

Special equipment needed: None

Step-by-step instructions:
a. In a small bowl, mix together hoisin sauce, fish sauce, water, sugar, garlic, and chili pepper to make the dipping sauce.
b. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
c. Place the softened wrapper on a clean, damp kitchen towel.
d. On the bottom third of the wrapper, place a few shrimp, vermicelli noodles, bean sprouts, lettuce, mint, cilantro, basil, and peanuts.
e. Fold the sides of the wrapper over the filling and roll tightly.
f. Repeat with the remaining ingredients.
g. Serve the rolls with the dipping sauce.

20 minutes
5. Temperature: Room temperature
Serving size: 12 rolls

Nutritional information:
- Calories: 80
- Fat: 2g
- Carbohydrates: 12g
- Protein: 5g
- Fiber: 1g
- Sodium: 400mg

Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for shrimp.
- Rice noodles can be substituted for vermicelli noodles.
- Sliced cucumber or carrots can be substituted for bean sprouts.
- Peanut butter can be substituted for hoisin sauce.

Variations:
- Add sliced avocado or mango for a tropical twist.
- Use different herbs, such as Thai basil or lemongrass.
- Add julienned vegetables, such as bell peppers or zucchini.

Tips and tricks:
- Don't overfill the rolls, or they will be difficult to roll.
- Keep the rice paper wrappers covered with a damp towel to prevent them from drying out.
- Use a sharp knife to cut the rolls in half for easier dipping.

Storage instructions:
- Gỏi cuốn nước mắm is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Gỏi cuốn nước mắm is best served cold, but if you prefer it warm, you can briefly microwave the rolls or steam them for a few minutes.

Presentation ideas:
- Arrange the rolls on a platter and garnish with fresh herbs and chopped peanuts.
- Serve the dipping sauce in individual bowls or ramekins.

Garnishes:
- Fresh herbs, such as mint, cilantro, and basil
- Chopped roasted peanuts
- Sliced chili peppers

Pairings:
- Gỏi cuốn nước mắm pairs well with a light, refreshing beer or a crisp white wine.

Suggested side dishes:
- Vietnamese-style grilled meats or seafood
- Steamed rice or rice noodles
- Stir-fried vegetables

Troubleshooting advice:
- If the rice paper wrappers are too sticky, try dipping them in the water for a shorter amount of time.
- If the rolls are too loose or fall apart, try rolling them tighter or using less filling.

Food safety advice:
- Make sure to cook the shrimp and vermicelli noodles thoroughly before using them in the rolls.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.

Food history:
- Gỏi cuốn nước mắm is a traditional Vietnamese dish that originated in the southern region of the country.

Flavor profiles:
- Gỏi cuốn nước mắm is a light and refreshing dish that combines sweet, salty, and savory flavors with a hint of spice.

Serving suggestions:
- Serve the rolls as an appetizer or light meal.
- Arrange the rolls on a platter for a party or gathering.

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Region: Vietnamese

Taste: Fresh, Savory, Tangy, Umami, Salty