Vietnamese Summer Rolls are translated to mean "mix salad rolled." Try making this appetizer at home when you are entertaining. It is a great way to have your guests help out in the kitchen and interact with one another! Gỏi cuốn is served at room temperature, and are not deep fried.
- 8 (8-inch) round sheets rice paper
- 1/2 pound of cooked peeled and deveined shrimp, each butterflied
- 1 cup thinly sliced Bibb lettuce
- 1/2 cup bean sprouts
- 1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions (about 2)
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 1/4 cup cilantro
- 1/4 cup jalapeno pepper slices
- 1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
- 2 large scallions, trimmed, halved, and sliced into 3-inch lengths
- 1/2 cup of hoisin sauce for dipping
- Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft.
- Gently place rice paper on a cutting board or cookie sheet. In the following order, lay the shrimp in a row (cut side up), just above the center of the wrapper. Next layer some of the lettuce and noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of cilantro, and 2 slices of jalapeno pepper. Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile.
- Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. You may want to place a damp paper towel over the Summer Rolls to keep from them from drying. Repeat procedure until you use all the rice paper sheets.
- Serve with hoisin sauce.
Serving Size: 4
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Preparation Time: 30 minutes