Shrimp Rolls Recipe

Shrimp Rolls Recipe

(Goi Cuon Vietnamese Recipe)

200g shrimps

200g pork

60g rice vermicelli

16 rice paper wrappers

½ cup leaf cilantro (coriander leaves)

¼ cup mint leaves

¼ cup basil leaves

1 medium-sized carrot, finely shredded

2 cups bean sprouts

1 medium cucumber, finely shredded

2 cups shredded iceberg lettuce

1 cup minced scallions (green onions)

Ingredients for dipping sauce:

1 small red chili, thinly sliced

3¼ tablespoons sugar

2 cloves garlic, minced

2 tablespoons finely shredded carrots

1 cup rice vinegar

2 tablespoons lime juice

4 tablespoons fish sauce (nampla)

1 tablespoon chopped peanuts

Method:

To make the dipping sauce, put all the ingredients in a bowl and mix well to combine.  Chill.  Trim the shrimp and cook them in boiling water.  Remove the shells, cut along the tops to remove the black veins, and slice each shrimp lengthwise.  Cook the pork in the boiling water and then mince coarsely.  Soften the rice vermicelli by immersing it in boiling water for 2 to 3 minutes.  Drain well.  Immerse a wrapper in a shallow plate of hot water for about 10 seconds to soften it.  Spread it on a clean, dry towel, and then place some herbs (3 cilantro leaves, 2 mint leaves, and 1 basil leaf) on the bottom half of the wrapper.  Pile a little of the vegetables and a small amount of the softened vermicelli on top of the leaves.  Add some shrimp and pork.  Fold in the sides of the wrapper and roll it up tightly into a cylinder.  Make more rolls until the ingredients are all used up.  Cover the finished rolls with a damp tea towel and then wrap the parcel with plastic.  Chill it for an hour before serving with the dipping sauce.