Vietnamese Spring Rolls with Peanut Sauce

Gỏi cuốn, Vietnam's beloved fresh spring rolls, wrap shrimp, cool herbs, and rice noodles in delicate rice paper. A creamy peanut-hoisin dip brings the classic sweet-savory finish that makes these no-cook rolls a light lunch staple.

Serves 4

Estimate for one serving

• 320 cal
• 14.5g protein
• 38g carbs
• 12g fat
• 5g fiber

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Ingredients

• 8 rice paper wrappers (8.5-inch)
• 16 large shrimp (peeled, deveined, cooked)
• 4 oz vermicelli rice noodles (cooked and cooled)
• 1 cup shredded carrots
• 1 cup cucumber (julienned)
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 8 butter lettuce leaves (ribs removed)
• 1/4 cup creamy peanut butter
• 3 Tbsp hoisin sauce
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic (minced)
• 3-4 Tbsp warm water (for sauce)
• 2 Tbsp crushed peanuts (for garnish)

Instructions

1. 1Bring a small pot of water to a boil. Add shrimp and cook 2 minutes until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise. Set aside.
2. 2Cook vermicelli noodles according to package (usually 3-4 minutes in boiling water). Drain, rinse under cold water, and set aside to cool.
3. 3Prepare a large shallow bowl or plate with warm water for softening rice papers.
4. 4Make the peanut sauce: In a small bowl whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and 3-warm water until smooth and pourable. Adjust with more water if too thick. Top with crushed peanuts. Set aside.
5. 5Set up your rolling station: Arrange all fillings (shrimp, noodles, carrots, cucumber, mint, cilantro, lettuce) within easy reach on a clean cutting board or tray.
6. 6Dip one rice paper wrapper into the warm water for 5-8 seconds until pliable but not too soft. Lay flat on a clean, damp surface.
7. 7Place a lettuce leaf on the bottom third of the wrapper. Top with a small handful of noodles, a pinch each of carrots and cucumber, then a few mint and cilantro leaves.
8. 8Arrange shrimp halves (cut side up) in a row just above the vegetables.
9. 9Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides like an envelope. Roll tightly upward into a neat cylinder. Repeat with remaining wrappers and fillings.
10. 10Serve immediately with the peanut sauce on the side for dipping. Best enjoyed fresh the same day.