Vietnamese · PANTRYHOP RECIPE
Gỏi Cuốn Tôm (Fresh Shrimp Spring Rolls)
30 minutes · 4 servings · omnivore
A fresh, common appetizer made with fully cooked shrimp and simple vegetables.
Ingredients
Check you have the quantities below.
- 12 rice paper wrappers
- 12 large cooked shrimp, halved lengthwise
- 4 oz (115 g) rice vermicelli
- 6 lettuce leaves
- 1/2 cup mint leaves
- 1 cup cucumber, julienned
- 1 cup carrot, julienned
- as needed for dipping warm water
- 1 cup peanut sauce or hoisin-peanut sauce
Let’s make it
- Cook the vermicelli, rinse, and drain. Set up all fillings in separate bowls.
- Dip one rice paper wrapper in warm water for a few seconds until flexible.
- Place lettuce, noodles, shrimp, mint, cucumber, and carrot on the wrapper, then roll tightly, folding in the sides.
- Serve immediately with peanut sauce.
Let kids layer the fillings themselves, but roll the wrapper for them if needed.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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