Fresh Spring Rolls (Easy Vietnamese Summer Rolls)

Vietnamese Summer Rolls - Goi Cuon are a staple appetizer at Asian restaurants and with a little practice can be made at home any time the craving hits.

Course Appetizer, Dinner, lunch, Snack

Cuisine Asian, Thai, Vietnamese

Prep Time 30

Servings servings

Calories 126

Author Ronda Eagle | Kitchen Dreaming

Ingredients

3 ounces thin rice-vermicelli noodles
8 (8-inch diameter) round, dried rice paper spring roll sheets
8 cooked shrimp , peeled and halved lengthwise
1/2 cup grated carrot
1/2 cup bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 or 3 scallions , green parts only, trimmed and cut into 4-inch lengths

Instructions

Step 1: Soften the Vermicelli

Bring enough water to cover the vermicelli noodles to a boil over high heat.
Plunge noodles into the boiling water to cover; remove from heat and let sit 6 to 8 minutes until softened.
Rinse thoroughly under cold running water. Set aside.

Step 2: Prepare Your Assembly Station

Arrange all ingredients in small bowls.
Fill a shallow pan with very hot water.

Step 3: Soften the Rice Paper

Dip one rice paper sheet into the hot water.
Turn gently for 20 to 30 seconds until just softened.
Shake off excess water and place on a flat surface.
Do not oversoak. The rice paper continues softening after removal.

Step 4: Fill and Roll

Place 2 shrimp halves pink side down in the lower third of the wrapper.
Add about 1/4 cup vermicelli noodles.
Top with carrot, bean sprouts, mint, cilantro, and scallions.
Fold bottom edge over filling.
Fold sides inward.
Roll tightly into a cylinder.
Repeat to make 8 Vietnamese summer rolls.

Nutrition