Goi Cuon Tom (Fresh Shrimp Spring Rolls)

Method

1. 1
   • fresh rice noodles 150 g

   Prep noodles and fillings — Cook the rice vermicelli according to package instructions, drain, and let cool. Arrange all fillings within easy reach.

2. 2
   • rice paper 12

   Soften the rice paper — Dip one rice paper sheet in warm water for about 15 seconds until just pliable, then lay it flat on a damp work surface.

   ⏱15 sec
3. 3
   • shrimp 300 g
   • cucumber 1
   • carrot 1
   • lettuce 60 g
   • fresh mint 4 tbsp
   • thai basil 4 tbsp

   Layer the filling and shrimp — Layer a lettuce leaf, a little vermicelli, cucumber, carrot, mint, and thai basil in the lower third of the wrapper, then place two shrimp halves cut-side up near the top edge.

4. 4
   • shrimp 300 g

   Roll the spring rolls — Fold the sides in, then roll tightly from the bottom up, pressing gently so the shrimp shows through the wrapper. Repeat with the remaining sheets and fillings.

5. 5
   • peanut butter 3 tbsp
   • hoisin sauce 2 tbsp
   • lime juice 1 tbsp
   • fish sauce 1 tbsp
   • peanuts 2 tbsp

   Whisk the peanut sauce — Whisk the peanut butter, hoisin sauce, lime juice, fish sauce, and a splash of water into a smooth dipping sauce, then top with crushed peanuts. Serve alongside the fresh rolls.