Goi Cuon (Vietnamese Salad Roll)
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Unrated
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
12 Rolls
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Course
Appetizer
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Cuisine
Vietnamese
Goi Cuon (Vietnamese Salad Roll)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1/2 pound thin rice noodles
- 12 rice paper wrappers 8 inch, round
- 10 lettuce cut into 1 inch strips (about 2 cups, large leaves
- 1/2 cup mint fresh
- 1/2 cup cilantro fresh
- 5 green onions cut into 3 inch pieces, the sliced into strips
- 12 Shrimp cooked, peeled, and halved lengthwise, medium
Hoisin Peanut Dipping Sauce:
- 1 cup hoisin sauce
- 1/4 cup peanut butter smooth
- 1 tablespoon rice vinegar unseasoned
- 2 cloves garlic crushed
- 1 Thai chili stem removed, seeded, and chopped
Instructions
- In a large pot, bring water to a boil. Remove from heat and add rice noodles. Let sit until tender, 5-10 minutes. Drain, rinse with cold water, drain again, and set aside. Place each ingredient in a separate bowl around your work station. Fill a wide (at least 9 inch) pan or bowl with hot water, 1/2-1 inch deep.
- Working with 1 sheet at a time, place rice paper wrapper in hot water and press to submerge for 15 seconds. Remove from water, lifting up to remove excess water. Place on work surface.
- On the bottom third of the sheet, place about 1/4 cup of the rice noodles, a few pieces of lettuce, mint, cilantro, and green onion slices.
- Lift the edge of the wrapper closest to the ingredients and roll over once, tucking and closing in the filling. Tightly fold in the sides and place 2 shrimp halves, cut side down, side by side on the roll. Finish rolling up the wrapper, enclosing the shrimp. Set on serving plate, seam side down. Repeat with remaining wrappers.
- Serve immediately with dipping sauce.
Hoisin Peanut Dipping Sauce:
- In a blender, add the hoisin sauce, peanut butter, vinegar, garlic, and chili. Blend until well combined. If the sauce is too thick, blend in about 1/4 cup warm water. Serve with salad rolls.
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