Goi cuon (fresh spring rolls)

Make Goi cuon (fresh spring rolls) at home

Ingredients

• 12 rice paper rounds
• 12 medium shrimp, cooked and halved
• 4 oz rice vermicelli, cooked
• Soft lettuce leaves
• Mint, cilantro, and Thai basil
• Chives
• 1/2 lb pork belly or tofu, cooked and sliced
• 1/4 cup hoisin sauce
• 2 tbsp peanut butter
• 1 tsp lime juice
• Crushed peanuts

How it's made

1. Prepare all fillings and arrange them near your work surface.
2. Dip a rice paper round in warm water for 5 seconds until just pliable and lay it on a damp towel.
3. Place lettuce, noodles, herbs, and pork or tofu on the lower third.
4. Fold the sides in slightly and roll once; lay two shrimp halves against the paper, then finish rolling tightly with a chive tip poking out.
5. Whisk hoisin, peanut butter, lime juice, and a splash of water into a sauce; top with peanuts.
6. Serve rolls right away or cover with a damp towel for up to an hour.