Starters
Fresh Vietnamese summer rolls (gỏi cuốn)
Rice paper holds shrimp, pork, noodles and fresh herbs. Serve the rolls with a peanut dip.
45 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 8 round rice-paper wrappers
- 300 g peeled shrimp
- 150 g dried rice vermicelli
- 150 g pork bellythinly sliced
- 8 leaves crisp lettuce
- 1 pot mint
- 100 g bean sprouts
- 120 g smooth peanut butterfor the dip
- 2 tbsp hoisin saucefor the dip
- 100 ml warm waterfor the dip
- 1 tbsp lime juicefor the dip
Method
- Gently simmer the pork slices in water for 15–20 minutes, until cooked through. Lift them out, let them cool and slice thinly.
- Boil the shrimp until cooked, cool them and halve them lengthways. Cook the rice vermicelli according to the package directions, then rinse with cold water.
- Mix the peanut butter, hoisin sauce, warm water and lime juice into a smooth dip. Add water if needed.
- Quickly dip a rice-paper wrapper in lukewarm water and lay it on a damp surface. Put lettuce, noodles, bean sprouts, mint and pork in the centre.
- Fold the sides over the filling, roll once and position the shrimp halves so they will show through. Finish rolling snugly.
- Serve the rolls fresh with the peanut dip.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- round rice-paper wrappers · Suitable nutrition data was unavailable for this ingredient or product.
- smooth peanut butter · Suitable nutrition data was unavailable for this ingredient or product.
- hoisin sauce · A suitable GI value was unavailable for this ingredient.
Notes
The rice paper continues to soften on the work surface. Do not soak it for too long or it may tear while rolling.