Name: Goi Cuon (Vietnamese Summer Rolls)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 12 medium sized shrimps, shelled and deveined; 1 carrot, thinly sliced; 4 lettuce leaves, chopped; handful of cilantro, chopped; 10 pcs Thai basil; 6 pcs rice wrappers; 2 stalks spring onions, sliced; small pack of rice vermicelli; 1/2 tsp cayenne pepper; 3 cloves garlic; water; salt; 1 tbsp fish sauce; 3 tbsp water; 1 clove garlic, minced; 2 tbsp lime juice; 1 tbsp sugar or palm sugar

Ingredients

Scale

Goi Cuon

12 medium sized shrimps, shelled and deveined
1 carrot, thinly sliced
4 lettuce leaves, chopped
handful of cilantro, chopped
10 pcs Thai basil
6 pcs rice wrappers
2 stalks spring onions, sliced
small pack of rice vermicelli
1/2 tsp cayenne pepper
3 cloves garlic
water
salt

Sauce

1 tbsp fish sauce
3 tbsp water
1 clove garlic, minced
2 tbsp lime juice
1 tbsp sugar or palm sugar

Instructions

Mix together all sauce ingredients then set aside.
Cook rice vermicelli according to packet instruction, drain then set aside.
In a sauce pan add 1 cup of water with garlic, cayenne and salt bring to a boil then drop shrimps. Once cooked drain then cut in half then set aside.
Prepare a pan with warm water then fully dip each rice wrapper then place on a plate. Place on top of wrapper in layers basil, shrimp, carrots, vermicelli, spring onions, cilantro and lettuce. Fold wrapper ends in then roll into a tight log.
Serve with dipping sauce.