Appetizer: Vietnam – Southern Vietnam – Gỏi cuốn (Fresh rice-paper rolls with shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 7 min

Total 27 min

Ingredients

- 12 tiger prawns, peeled, deveined, cooked, approx. 10 oz (280 g) total
- 8–12 rice paper rounds (bánh tráng)
- 4 oz (115 g) dry rice vermicelli noodles
- butter lettuce leaves or romaine leaves
- 1 cup (24 g) fresh mint leaves
- 1 cup (24 g) fresh Thai basil or húng quế
- 1 cup (24 g) fresh cilantro
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) warm water
- 2 tbsp (28 g) granulated sugar
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (optional)

Instructions

1. Soak rice vermicelli in hot water until tender (about 5–7 minutes), drain and rinse under cold water; set aside.
2. Prepare prawns: if whole, split lengthwise; if large, halve lengthwise so they fit in rolls.
3. Make dipping sauce (nước chấm): whisk fish sauce, lime juice, warm water, sugar, minced garlic and sliced chili until sugar dissolves; taste and adjust.
4. Dip one rice paper sheet in warm water briefly until pliable, lay flat on a damp towel, place lettuce, a small handful of vermicelli, herbs, carrot, cucumber and 2–3 prawns near the lower third.
5. Fold sides over filling, then roll tightly from the bottom to enclose; repeat with remaining ingredients.
6. Serve immediately with nước chấm for dipping.