Vietnamese shrimp summer rolls
Goi cuon are fresh Vietnamese rice-paper rolls with shrimp, noodles, vegetables and herbs. They are not fried: the wrapper stays translucent and the filling juicy. Make the peanut dipping sauce separately.
How to make it
Prepared 0 of 6 steps
Cook the shrimp
Cook the shrimp in gently simmering water for 2–3 minutes until opaque and 63 °C in the centre. Cool on a clean plate, then cut each shrimp in half lengthways. Keep cooked shrimp away from raw fish.
Prepare the noodles and vegetables
Cook the rice vermicelli according to package instructions, drain, and cool. Slice cucumber and carrot into thin matchsticks. Wash and thoroughly dry the lettuce; remove the tough central part of large leaves.
Mix the peanut sauce
Mix the peanut butter, hoisin, 100 ml water, vinegar, minced garlic and sriracha. Heat for 2–3 minutes, stirring constantly, then cool. The sauce should flow slowly off a spoon rather than remain a stiff paste.
Soften one rice-paper sheet
Fill a wide bowl with warm water. Dip one rice-paper sheet for 5–10 seconds and transfer to a slightly damp smooth surface. It continues softening on the worktop; do not leave it in the water until soggy.
Assemble the roll
Place a small amount of lettuce, some vermicelli, carrot, cucumber, mint, and cilantro on the nearest third of the sheet. Place shrimp halves slightly further along with the cut side up. Cover the filling with the lower edge, tuck in the sides, and roll tightly into an even cylinder.
Repeat and serve
Assemble the remaining rolls, distributing the filling among 12 pieces. Place them separately so that the damp paper does not stick together. Serve immediately with prepared peanut sauce in a small separate bowl; do not fry the finished rolls.
Little hint
Work with one sheet of rice paper at a time and do not overfill. If the rolls are waiting for service, cover them lightly with a damp cloth but do not stack: the wrappers can easily tear when separating.
Frequently asked questions
What should I watch out for when cooking?
Work with one sheet of rice paper at a time and do not overfill. If the rolls are waiting for service, cover them lightly with a damp cloth but do not stack: the wrappers can easily tear when separating.
How should I prepare the ingredients?
Cook the shrimp in gently simmering water for 2–3 minutes until opaque and 63 °C in the centre. Cool on a clean plate, then cut each shrimp in half lengthways. Keep cooked shrimp away from raw fish.
