Goi Cuon

🔥 Prep

• Rinse the 16 shrimp under cold water, pat dry, and devein if needed.
• Wash the 50 g lettuce leaves and pat dry.
• Rinse the 20 g mint leaves and pat dry.
• Measure out the 100 g vermicelli and place in a bowl.
• Measure 50 ml hoisin sauce and 1 tbsp peanut butter for the dipping sauce.
• Fill a shallow dish with warm water for softening the 8 rice paper sheets.

🔥 Cook

• 1. Bring a pot of water to a boil over medium-high heat, add the shrimp and cook for 2 minutes until they turn pink and opaque.
• 2. Using a slotted spoon, transfer the shrimp to a bowl of ice water to stop‑water to stop cooking drain, then drain and slice each shrimp inactivate cooking, then drain and slice each shrimp in half lengthwise.
• 3. Pour hot (not boiling) water over the 100 g vermicelli, let it soak for 5 minutes until tender, then drain and rinse with cold water.
• 4. In a small bowl, whisk together the 50 ml hoisin sauce and 1 tbsp peanut butter until smooth; set aside as dipping sauce.
• 5. Dip one rice paper sheet into the warm water dish for 5 seconds until pliable, lay flat on a clean surface.
• 6. On the lower third of the sheet, place a few lettuce leaves, a handful of vermicelli, 3 mint leaves, and 2–3 shrimp halves.
• 7. Fold the sides inward and roll tightly from the bottom to enclose the filling, creating a neat summer roll.
• 8. Repeat steps 5‑7 for the remaining 7 rice paper sheets and ingredients.
• 9. Arrange the rolls on a platter and serve with the prepared hoisin‑peanut dipping sauce.

🔥 Serve

• Serve the Goi Cuon fresh, optionally garnished with extra chopped mint or a squeeze of lime.
• Pair with additional dipping sauce on the side for guests to add as desired.
• Enjoy as a light appetizer or refreshing main course with a chilled herbal tea or sparkling water.