Cherry & Dennis Helper Habitat

Vietnamese Goi Cuon Shrimp Fresh Spring Rolls

Name: Vietnamese Goi Cuon Shrimp Fresh Spring Rolls
Total time: 35 min
Yield: 4 servings
Ingredients: 240 g Peeled deveined shrimp; 8 22 cm rice-paper wrappers; 100 g Dry thin rice vermicelli; 80 g Lettuce; 150 g Cucumber; 10 g Mint leaves; 10 g Coriander; 40 g Hoisin sauce; 30 g Smooth peanut butter; 50 ml Drinking water; 10 ml Lime juice

越式鮮蝦米紙卷

Vietnamese Goi Cuon Shrimp Fresh Spring Rolls — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Rice paper wraps shrimp, vermicelli and herbs, with a peanut-hoisin dip. Briefly wet the wrappers and serve soon after rolling.

Ingredients

Main ingredients

240 g Peeled deveined shrimp
8 22 cm rice-paper wrappers
100 g Dry thin rice vermicelli
80 g Lettuce
150 g Cucumber
10 g Mint leaves
10 g Coriander

Sauce seasoning

40 g Hoisin sauce
30 g Smooth peanut butter
50 ml Drinking water
10 ml Lime juice

Vietnamese Goi Cuon Shrimp Fresh Spring Rolls — ingredients

Tools

Two saucepans
Board and knife
Shallow dish and tongs
Food thermometer

Steps

Step 1

Wash salad

Wash lettuce, cucumber, mint and coriander under running drinking water and drain thoroughly.

Step 2

Cut vegetables

Cut cucumber into thin sticks, tear lettuce into small pieces and pick herb leaves.

Step 3

Cook noodles

Boil thin vermicelli for 3 minutes or as directed until tender; drain and rinse with cold drinking water.

Step 4

Poach shrimp

Add shrimp to boiling water in another pot; simmer 2–3 minutes until opaque and 63°C in the thickest part.

Step 5

Cool and halve

Drain shrimp onto a clean plate, spread out for 5 minutes, then halve lengthways along the back.

Step 6

Warm dip

Stir hoisin, peanut butter and 50 ml water in a small pan; warm over low heat for 1 minute then remove.

Step 7

Finish dip

Stir lime juice into the dip and cool in a bowl; ensure shrimp and noodles are cool before rolling.

Step 8

Wet one wrapper

Fill a shallow dish with room-temperature drinking water; dip one wrapper for about 5 seconds and lay on a damp board.

Step 9

Arrange filling

Place one eighth of lettuce, noodles, cucumber and herbs on the lower half; lay one eighth of shrimp above, pink side down.

Step 10

Fold and roll

Fold the bottom over filling, tuck both sides in, then roll forward over shrimp, gently but snugly.

Step 11

Finish eight rolls

Repeat wetting and filling to make 8 rolls; leave gaps between rolls to prevent sticking.

Step 12

Serve promptly

Serve 2 rolls per person with dip; for a short delay, cover with a clean damp cloth, refrigerate and eat within 2 hours.

Common mistakes

Soaking until fully soft causes tears; wrappers keep softening after removal.
Wet filling makes rolls slippery; drain vegetables and noodles.
Hot shrimp or noodles weaken rice paper; cool first.
Stacked rolls stick together; arrange in one spaced layer.

Tips

Divide filling into 8 portions before rolling for even sizes. Wash raw herbs well and use a clean board for cooked shrimp. Peanut butter and hoisin may contain peanuts, wheat or soy; check products against household allergies. Wet rice papers one at a time; soaking a stack makes them hard to separate.