Dinner

VIETNAMESE SPRINGROLLS

Vietnamese spring rolls, also known as gỏi cuốn, are fresh, light, and bursting with flavor. Wrapped in soft rice paper, these rolls are filled with crisp vegetables, herbs, and either shrimp or a variety of vegetables for a deliciously satisfying bite. Served with a tangy peanut or hoisin dipping sauce, they offer a refreshing and healthy appetizer or snack that's perfect for warm weather or any occasion.

Ingredients

8-10 rice paper wrappers
1/2 lb cooked shrimp (peeled and deveined) or a mix of julienned vegetables (carrot, cucumber, bell pepper, avocado, etc.)
1 cup vermicelli rice noodles, cooked and drained
1-2 cups fresh herbs (mint, cilantro, and basil)
1-2 cups lettuce leaves (such as butter or romaine lettuce), torn into pieces
1 small cucumber, julienned (if using veggies)
1 small carrot, julienned (if using veggies)
Peanut or hoisin dipping sauce, for serving

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Directions

Prepare all ingredients by cooking the shrimp, cutting the vegetables into thin julienne strips, and cooking the rice noodles according to package instructions. Drain and set aside.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, or until it softens. Lay the wrapper flat on a clean surface (a damp kitchen towel or cutting board works well).
Place a small handful of lettuce, a few sprigs of fresh herbs, a portion of rice noodles, and your shrimp (or vegetables) in the center of the rice paper wrapper.
Fold the sides of the rice paper inwards, then gently roll it up from the bottom, ensuring the filling is snug and secure. Repeat with the remaining rice papers and ingredients.
Serve the spring rolls with a dipping sauce such as peanut sauce or hoisin sauce. Enjoy as an appetizer or light meal!