Goi cuon is also known as a summer roll or a fresh spring roll. It literally means rolled mixed salad. It is a light appetizer, but it can serve as a side dish as well. Enjoy eating it with the dipping sauces that compliments the burst of flavors from the herbs- basil, mint and cilantro.
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 lettuce leaves, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
In a pot or deep saucepan, boil water and cook vermicelli for 3-5 minutes or until al dente. Drain the noodles and set aside.
Dip a wrapper in warm water for 1 second to soften it. Lay it flat and put 2 shrimp halves at the center. Top it with a handful of vermicelli, basil, mint, cilantro and lettuce. Leave a 2 inch space on each side. Fold the sides inward and roll tightly. Follow the same procedure with the rest of the ingredients.
To make the dipping sauce, combine the fish sauce, water, lime juice, garlic, sugar and chili sauce in a bowl. In another bowl, mix the hoisin sauce and peanuts.
Serve the spring rolls with the fish sauce and hoisin sauce mixtures.
Photo Courtesy Of: stu_spivack