Fresh Shrimp & Herb Spring Rolls (Goi Cuon) with Light Peanut Dip
Light and refreshing Vietnamese spring rolls filled with succulent shrimp, crisp local vegetables, and aromatic herbs, served with a delicate peanut dipping sauce.
Ingredients
- Rice Paper2 sheets
- Cucumber20 g
- Carrot10 g
- Peanut Butter8 g
- Shrimp85 g
- Lettuce20 g
- Mint3 g
- Cilantro3 g
- Hoisin Sauce5 g
- Lime5 ml
Instructions
- 1Step 1
Step 1: Prepare the vegetables: Thinly slice cucumber and carrot into matchsticks. Wash and tear lettuce leaves. Pick mint and cilantro leaves.
- 2Step 2
Step 2: If shrimp is raw, boil or steam until cooked (about 2-3 minutes). Slice cooked shrimp in half lengthwise.
- 3Step 3
Step 3: Prepare the dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, and lime juice until smooth. Add a tiny splash of hot water if needed to reach desired consistency.
- 4Step 4
Step 4: Dip one rice paper wrapper in warm water for 15-20 seconds until soft and pliable. Lay it flat on a clean surface.
- 5Step 5
Step 5: Arrange a few shrimp halves, lettuce, cucumber, carrot, mint, and cilantro near the bottom edge of the rice paper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom to the top to form a compact spring roll.
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