Goi Cuon (Vietnamese Spring Rolls)

Ingredients

Rice paper wrappers

8-10 sheets

Cooked shrimp

16-20, peeled and deveined

Rice vermicelli noodles

1 cup, cooked

Lettuce leaves

8-10 large leaves

Cucumber

1, julienned

Carrot

1, julienned

Fresh basil leaves

1/2 cup

Fresh cilantro leaves

1/2 cup

Fresh mint leaves

1/2 cup

Peanut butter

1/2 cup

Soy sauce

2 tablespoons

Rice vinegar

1 tablespoon

Honey or sugar

1 tablespoon

Water

1/4 cup (for sauce) + more for soaking

Crushed peanuts

1/4 cup, for garnish

Instructions

1. Start by preparing the peanut dipping sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or sugar), and 1/4 cup of water until smooth. Adjust the consistency with more water if needed. Set aside.
2. Fill a large bowl with warm water for softening the rice paper wrappers.
3. Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds until it becomes soft and pliable, being careful not to soak it too long to avoid tearing.
4. Lay the softened rice paper on a clean, flat surface.
5. In the center of the rice paper, place a lettuce leaf followed by a small handful of cooked rice vermicelli noodles.
6. Top with two shrimp, a few mint leaves, cilantro leaves, basil leaves, and a small amount of julienned carrot and cucumber.
7. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, similar to a burrito, ensuring the filling stays secure.
8. Repeat the process with the remaining ingredients until all are used.
9. Serve the Goi Cuon with the peanut dipping sauce drizzled over or in a small bowl for dipping. Garnish with crushed peanuts on top for added crunch.
10. Enjoy your fresh and healthy Vietnamese spring rolls!