Cook and Scale
Goi Cuon Tom (Fresh Shrimp Spring Rolls)
4 servings · 35 min total
Translucent rice paper rolls packed with shrimp, herbs, vermicelli, and crisp vegetables, served with a creamy peanut dipping sauce.
Ingredients
- 12 rice paper
- 300 g shrimp, cooked, peeled and halved lengthwise
- 150 g rice noodles, cooked
- 1 cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 60 g lettuce
- 4 tbsp fresh mint
- 4 tbsp thai basil
- 3 tbsp peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 tbsp peanuts, crushed
Contains: Gluten, Peanut, Soy, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep noodles and fillings — Cook the rice vermicelli according to package instructions, drain, and let cool. Arrange all fillings within easy reach.
- 2.
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.
- 3.
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.
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.
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.