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!
Items 1 - 11 of 11
Items 1 - 11 of 11