Spring Rolls (goi Cuon)
Fresh rice paper rolls with shrimp, vermicelli, herbs, and peanut sauce.
- prep 20 min
- cook 5 min
- total 25 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 12 sheets rice paper
- 200 g shrimp
- 100 g rice vermicelli
- 6 leaves lettuce
- 12 leaves mint
- 2 tbsp peanut butter
- 2 tbsp hoisin sauce
Steps
- Cook and halve the shrimp.
- Cook the vermicelli and cool.
- Dip rice paper in warm water until pliable.
- Layer lettuce, herbs, vermicelli, and shrimp.
- Roll tightly, tucking the sides in.
- Make peanut sauce: peanut butter, hoisin, water, chili.
≈ 220 kcal · 14 g protein · 30 g carbs · 6 g fat — per serving, estimate