Fresh Spring Rolls—Goi Cuon

Name: Fresh Spring Rolls—Goi Cuon
Yield: Makes 8 spring rolls
Cuisine: Vietnamese, Asian
Ingredients: 3 ounces, dried rice vermicelli; 2 1/2 tablespoons, juice from 1 lime; 1 1/2 tablespoons, fish sauce; 1 teaspoon, sugar; 1 large, carrot, peeled and grated on the large holes of a box grater; 1/3 cup, coarsely chopped roasted unsalted peanuts; 2 , fresh Thai chiles, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced; 1 large, cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks; 8 , round rice paper wrappers (8 inches in diameter); 1/2 cup, loosely packed fresh mint leaves, large leaves torn into pieces; 1/2 cup, loosely packed fresh cilantro leaves; 4 large leaves, red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin; 1/2 pound, cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise

Appetizers
Vietnamese
Asian
Fish & Seafood

Our take on goi cuon balances chewy, crispy, and crunchy textures with sour, savory, sweet, spicy, and herby flavors to create the perfect appetizer.

SERVES Makes 8 spring rolls

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