Goi Cuon

Gỏi Cuốn – Vietnamese Summer Rolls

Fresh, light summer rolls with shrimp, rice noodles, and aromatic herbs – ideal for 12 servings.

Ingredients:

For the Summer Rolls

  • 250 g rice noodles
  • 500 g shrimp (frozen, shell-on, headless)
  • 0.5 tsp salt
  • 3 eggs
  • 1 tbsp fish sauce
  • 1 tbsp oil
  • ½ iceberg lettuce
  • ½ bunch cilantro
  • 200 g rice paper

For the Dipping Sauce

  • 100 g hoisin sauce
  • 2 tbsp sugar
  • 2 tbsp water

Preparation:

  • 1. Cook rice noodles according to package instructions and drain.
  • 2. Thaw shrimp, rinse with shells on, briefly cook in salted water, let cool, then peel and devein.
  • 3. Beat eggs, season with fish sauce, cook thin omelets in hot oil, then cut into strips.
  • 4. Wash iceberg lettuce and cilantro, pat dry, and tear into small pieces.
  • 5. Moisten rice paper sheets in lukewarm water, place on a board, add lettuce, cilantro, rice noodles, and either shrimp or omelet in the center, then roll up the rice paper.
  • 6. For the dip, mix hoisin sauce, sugar, and water in a small pot and briefly bring to a boil.

Enjoy the fresh summer rolls with the aromatic dipping sauce!

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Items 1 - 11 of 11