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Vietnamese Summer Rolls (Gỏi Cuốn with Poached Shrimp, Vermicelli and Peanut Hoisin Dip)
The ultimate refreshing Vietnamese classic: delicate translucent rice paper wrappers tightly enclosing sweet poached shrimp, rice vermicelli, crisp cucumbers, and fragrant fresh herbs, dipped in savory peanut sauce.
Prep
30 min
Cook
5 min
Total
35 min
Ingredients
4servings
- Cooked shrimp, peeled, deveined and halved lengthwise250 g
- Thin rice vermicelli noodles, cooked and cooled150 g
- Cucumber, cut into thin matchsticks1 piece
- Carrot, finely shredded1 piece
- Fresh mint leaves20 g
- Creamy peanut butter for dipping sauce3 tbsp
- Soy sauce1 tbsp
- Warm water50 ml
Preparation Steps
1
Prepare peanut dip: whisk peanut butter with soy sauce and 3-4 tbsp warm water until smooth and creamy.
2 min timer
2
Dip one rice paper sheet into warm water for 5 seconds and lay flat on a clean board (it will soften in seconds).
1 min timer
3
Layer vermicelli, cucumber matchsticks, carrot, and mint on lower third. Place 3 shrimp halves pink-side down in the center.
1 min timer
4
Fold bottom edge up over filling, fold in both sides tightly, and roll forward firmly to seal. Serve immediately with peanut dipping sauce.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
