Fresh spring rolls always make me feel optimistic and light. The crisp vegetables and fresh herbs just taste like new beginnings and healthy choices!
Fresh Vietnamese Spring Rolls (Gỏi Cuốn)
Ingredients
- 8-10 rice paper wrappers
- 1/2 lb cooked shrimp, halved lengthwise
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup thinly sliced cucumber
- Peanut sauce for dipping
Steps
- Prepare all ingredients by having them ready on a platter. Fill a shallow dish with warm water.
- Dip one rice paper wrapper in the warm water for 15-20 seconds until softened but still firm. Lay flat on a clean surface.
- Arrange a few shrimp halves, lettuce, vermicelli, mint, cilantro, and cucumber near the bottom edge of the wrapper.
- Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom upwards to form a neat spring roll.
- Repeat with remaining wrappers and filling. Serve immediately with peanut dipping sauce.