Gỏi cuốn (Vietnamese Spring Rolls)
Dive into the vibrant world of Vietnamese cuisine with this recipe for Colorful Vietnamese Spring Rolls. These rolls are a feast for the eyes and the palate, featuring a rainbow of fresh vegetables, succulent shrimp, and tender rice noodles, all wrapped in delicate rice paper. Perfect for a light meal or a starter, they’re as healthy as they are delicious.
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Resting Time: N/A
Total Time: 35 minutes
Serving: 4 (2 rolls per serving)
Ingredients:
- 8 rice paper wrappers
- 1 cup cooked shrimp, halved lengthwise
- 1 cup vermicelli rice noodles, cooked and cooled
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/2 cup red bell pepper, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- Lettuce leaves
- Hoisin sauce, for dipping
- Crushed peanuts, for garnish
Method:
- Prepare Ingredients:
- Have all your fillings (shrimp, vegetables, herbs, noodles) prepared and placed within easy reach of your work area.
- Soak Rice Paper:
- Fill a large plate with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds or until it becomes just pliable. Lay it flat on a clean, damp kitchen towel.
- Assemble Rolls:
- On the lower third of the wrapper, layer a small amount of lettuce, a handful of vermicelli, carrots, cucumber, bell pepper, mint, and cilantro. Place a few shrimp halves on top.
- Fold the sides of the wrapper in, then tightly roll it up, starting from the bottom. Repeat with the remaining ingredients.
Notes:
- Do not soak the rice paper for too long, as it will become too soft and tear easily.
- The rolls are best enjoyed fresh but can be stored in the fridge for a few hours, covered with a damp cloth to prevent them from drying out.
- Experiment with different fillings according to your taste preferences.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 200 kcal
- Protein: 8g
- Carbohydrates: 28g
- Fat: 4g
- Fiber: 2g
- Sodium: 300mg
- Sugars: 3g
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