Appetizer: Vietnam – Gỏi cuốn ➤ Goi cuon (Fresh summer rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

12 rice paper wrappers, approximately 8 in (20 cm) in diameter (estimated edible portion: 108 g)
4 oz (113 g) dried rice vermicelli noodles (about 2 cups cooked) (estimated edible portion: 113 g)
12 medium shrimp, approximately 10 oz (280 g) total, peeled, deveined, cooked, and halved lengthwise
8 oz (225 g) boneless pork loin, cooked and thinly sliced
8 washed leaves of butter or Boston lettuce; alternatively, use 8 large leaf lettuce pieces (estimated edible portion: 80 g)
1 cup packed fresh Thai basil leaves (approximately 30 g)
1 cup packed fresh cilantro leaves (approximately 25 g)
1 cup packed fresh mint leaves (approximately 25 g)
1 small cucumber, about 6 oz (170 g), seeded and julienned
2 medium carrots, about 6 oz (170 g), peeled and julienned
2 scallions, about 1.5 oz (45 g), cut into thin matchsticks
1/2 cup (120 g) hoisin sauce
1/3 cup (80 g) creamy peanut butter
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) freshly squeezed lime juice
1 garlic clove, minced
1 tsp (5 g) sugar
2–4 tbsp (30–60 ml) warm water, as needed to thin the sauce
2 tbsp (15 g) roasted peanuts, crushed, for garnish
Optional: 1–2 tsp (5–10 ml) sambal oelek, to taste

Instructions

1. Bring a pot of water to a gentle boil. Cook the dried rice vermicelli according to package directions until tender, usually 3–5 minutes. Drain, rinse under cold water, and drain again. Set aside.
2. Prepare the shrimp and pork if they are not already cooked: simmer the shrimp for 2–3 minutes, until opaque, then cool and halve lengthwise. Simmer the pork loin in lightly salted water until cooked through, about 12–20 minutes depending on thickness. Cool and thinly slice.
3. Wash and separate the lettuce leaves. Pick the Thai basil, cilantro, and mint leaves from their stems. Prepare the cucumber, carrots, and scallions as directed, cutting them into thin matchsticks.
4. Make the dipping sauce by whisking together the hoisin sauce, peanut butter, soy sauce, lime juice, minced garlic, and sugar. Add warm water gradually until smooth and at the desired consistency. Stir in sambal oelek if using, then transfer the sauce to a serving bowl and top with crushed peanuts.
5. Pour warm water into a wide, shallow bowl. Dip one rice paper wrapper in the water for 2–3 seconds, just until pliable; do not soak it too long. Lay it on a clean, damp towel or cutting board.
6. Arrange a lettuce leaf on the lower third of the wrapper. Add a small portion of vermicelli, Thai basil, cilantro, mint, cucumber, carrot, and scallion. Add 2–3 slices of pork, then arrange 2 shrimp halves near the outer edge, rounded side facing outward.
7. Fold the bottom edge of the wrapper over the filling, fold in both sides snugly, and roll away from you to enclose the filling. Repeat with the remaining wrappers and filling.
8. Place the finished rolls on a plate and cover them with a damp towel to keep them from drying out. Serve whole or halved with the hoisin-peanut dipping sauce.