Goi Cuon
Vietnamese Summer Rolls
Servings: 2
Calories: 364kcal
Ingredients
For the dipping sauce
- 1 tbsp vegetable oil
- 4 cloves garlic peeled and minced
- 1 tbsp ginger peeled and minced
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 1/4 cup water
- 1/2 tsp sambal oelek
For the summer rolls
- 4 oz rice vermicelli
- 8 pieces rice paper
- 2 leaves white cabbage, shredded
- 2 carrots peeled and shredded
- 1 sprig mint shredded
- 4 sprigs cilantro leaves only
- 8-16 large shrimp cooked and peeled
Instructions
For the sauce
- Warm the oil in a small pan over medium heat. Add the ginger and garlic and cook for about 2-3 minutes.
- Add the hoisin sauce, peanut butter, chili paste, and the water. Bring to a boil, stir to mix well, then turn off the heat and leave to cool.
For the summer rolls
- Cook the vermicelli according to packaging instructions.
- Soak the rice paper in lukewarm water for about 5 seconds. Once flexible, lie it out flat on a clean surface or work bench.
- Add some of the vermicelli, followed by the cabbage, onions, carrots, herb leaves, and shrimp.
- Fold in the sides, then roll up tightly.
- Serve the summer rolls with the dipping sauce on the side.
Nutrition
Calories: 364kcal | Carbohydrates: 28.5g | Protein: 21.6g | Fat: 8.9g | Cholesterol: 137.3mg | Sodium: 751.4mg | Sugar: 8.9g