Vietnamese Spring Rolls: A Fresh and Flavorful Recipe

Vietnamese spring rolls, also known as gỏi cuốn (pronounced "goy quon"), are a delicious and refreshing appetizer or light meal. These delightful rolls are packed with fresh herbs, vermicelli noodles, shrimp or pork, and crunchy vegetables, all wrapped in soft rice paper. This recipe will guide you through making these vibrant rolls at home.

Ingredients You'll Need:

This recipe makes approximately 12 spring rolls. Adjust quantities as needed.

For the Filling:

• 100g cooked shrimp, peeled and deveined (or substitute with 100g cooked pork, shredded)
• 100g vermicelli rice noodles, cooked according to package directions and rinsed with cold water
• 1 cup fresh bean sprouts
• 1/2 cup shredded carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1 ripe avocado, thinly sliced (optional)
• 1 small red onion, thinly sliced (optional)

For the Dipping Sauce (Nuoc Cham):

• 1/4 cup fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 tablespoon water
• 1-2 Thai chili peppers, finely minced (adjust to your spice preference)
• 1 clove garlic, minced

Other:

• 12-15 round rice paper wrappers (about 8 inches in diameter)
• Large bowl of warm water for softening the rice paper

Step-by-Step Instructions:

1. Prepare the Dipping Sauce: In a small bowl, whisk together the fish sauce, sugar, lime juice, water, chili peppers, and garlic until the sugar is dissolved. Taste and adjust seasonings as needed. Set aside.

2. Prepare the Filling: In a large bowl, gently combine the cooked shrimp (or pork), vermicelli noodles, bean sprouts, carrots, mint, cilantro, basil, avocado (if using), and red onion (if using).

3. Assemble the Spring Rolls: Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until softened. Lay it flat on a clean, dry surface.

4. Add the Filling: Place a small portion of the filling (about 1/4 cup) in the center of the wrapper. Arrange the filling in a neat line, leaving about an inch of space on each side.

5. Roll the Spring Roll: Fold the bottom edge of the wrapper over the filling, then fold in the sides, and tightly roll up from the bottom to the top, creating a tight cylinder.

6. Repeat: Repeat steps 3-5 with the remaining rice paper wrappers and filling.

7. Serve: Serve the spring rolls immediately with the nuoc cham dipping sauce. They are best enjoyed fresh.

Tips and Variations:

• For vegetarians: Omit the shrimp or pork and add other vegetables like cucumber or bell peppers. Tofu can also be a great addition.
• Customize your fillings: Feel free to experiment with other ingredients you enjoy, such as mango, jicama, or mushrooms.
• Make ahead: You can prepare the filling and dipping sauce ahead of time. Assemble the spring rolls just before serving for the best texture.
• Presentation: Garnish the finished spring rolls with extra herbs or a sprinkle of toasted sesame seeds for an appealing presentation.

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This recipe provides a delicious and authentic Vietnamese spring roll experience. Enjoy!