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.
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.