Ingredients with Measurements:
- 12 rice paper wrappers
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup cooked vermicelli noodles
- 1/2 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped peanuts
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 cup warm water
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Plate
- Small bowl
- Whisk
Step-by-step instructions:
1. In a large bowl, combine the shrimp, vermicelli noodles, lettuce, carrots, bean sprouts, mint, cilantro, basil, and peanuts.
2. In a small bowl, whisk together the fish sauce, sugar, lime juice, garlic, and warm water until the sugar is dissolved.
3. Dip one rice paper wrapper in warm water for 5-10 seconds until it becomes pliable.
4. Place the wrapper on a plate and add a spoonful of the shrimp and vegetable mixture in the center of the wrapper.
5. Fold the sides of the wrapper over the filling and then roll it up tightly.
6. Repeat with the remaining wrappers and filling.
7. Serve with the dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
5. Temperature:
Room temperature
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 90
Fat: 2g
Carbohydrates: 14g
Protein: 5g
Sodium: 200mg
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the shrimp
- Cucumber or bell pepper can be substituted for the carrots
- Any type of lettuce can be used
Variations:
- Add sliced avocado or mango for a sweet and creamy twist
- Use different herbs such as Thai basil or parsley
- Add a spicy kick with sliced jalapenos or sriracha sauce
Tips and tricks:
- Make sure to not overfill the spring rolls to prevent tearing
- Keep the rice paper wrappers covered with a damp towel to prevent them from drying out
- Use a non-stick surface to roll the spring rolls to prevent sticking
Storage instructions:
Store the spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
These spring rolls are best served cold and do not need to be reheated.
Presentation ideas:
Arrange the spring rolls on a platter with the dipping sauce in the center for a beautiful presentation.
Garnishes:
Garnish with additional chopped peanuts, cilantro, or mint.
Pairings:
Pair with a cold Vietnamese beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed rice or a bowl of pho soup.
Troubleshooting advice:
If the rice paper wrappers are too sticky, try using cooler water to soak them in.
Food safety advice:
Make sure to properly cook and store the shrimp and vermicelli noodles to prevent foodborne illness.
Food history:
Goi Cuon is a traditional Vietnamese dish that originated in the southern region of Vietnam.
Flavor profiles:
These fresh spring rolls are light and refreshing with a combination of sweet, salty, and savory flavors.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Vietnamese