Goi Cuon

Ingredients

• Peanut dipping sauce (for serving)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Fresh basil leaves (24 leaves)
• Fresh cilantro leaves (24 leaves)
• Fresh mint leaves (24 leaves)
• Lettuce leaves (12 small leaves)
• Rice vermicelli noodles (100g, cooked according to package instructions)
• Cooked shrimp (12 medium-sized, peeled and deveined)
• Rice paper wrappers (12 sheets)

Instructions

1. Fill a large bowl with warm water.
2. Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
3. Place the softened rice paper on a clean surface.
4. In the center of the rice paper, place a lettuce leaf, followed by a small handful of rice vermicelli noodles.
5. Top with two shrimp, mint leaves, cilantro leaves, basil leaves, julienned carrot, and julienned cucumber.
6. Fold the sides of the rice paper over the filling, then roll it up tightly, similar to a burrito.
7. Repeat with the remaining ingredients.
8. Serve the Goi Cuon with peanut dipping sauce.