Summer Rolls

Gỏi Cuốn

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Author: tum

Date: 6-4-10

Servings: 4

Prep Time: 30 minutes

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Recipe Ingredients:

• 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

Recipe Steps:

• 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
Preparation Time: 30 minutes

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