Fresh spring rolls with dip

Vietnamese goi cuon are the exact opposite of the deep-fried spring rolls we know from takeaways. Here, nothing is fried: thin sheets of rice paper are briefly softened in water and rolled around rice noodles, crisp greens, cooked shrimp, and an abundance of fresh herbs like mint and coriander. The result is light, cool rolls where the colourful filling shines through the semi-transparent paper. With a rich hoisin-peanut dip on the side, they quickly become a hit for lunch, starters, and light summer evenings.

• Cuisine: Vietnam
• Time: 35 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cook the rice noodles according to package directions, drain, and rinse thoroughly with cold water to prevent sticking.
2. Cut the vegetables into thin, long strips so they are easy to roll. Pick the herbs from their stems.
3. Briefly cook the shrimp if raw, and cut them in half lengthwise - this makes them lie neatly against the paper.
4. Fill a large bowl with lukewarm water. Dip one sheet of rice paper at a time briefly in the water until it just begins to soften, and place it on a damp cutting board.
5. Place a little noodles, greens, and herbs in the bottom third, and position a couple of shrimp halves with the nice side down on top.
6. Fold the bottom edge up over the filling, tuck in the sides, and roll tightly but gently to close the roll like a small package.
7. Repeat with the rest. Keep the finished rolls separated under a damp cloth so they don't stick together.
8. Mix the hoisin-peanut dip and serve the rolls whole or halved alongside.

Tips

• Do not leave the rice paper in the water for too long - it will continue to soften while you work and can easily become too sticky.
• Pack the filling tightly and close the roll firmly so it holds its shape and doesn't fall apart.
• Use fried tofu instead of shrimp for a completely vegetarian version.
• Prepare all the filling before you start - rolling goes quickly when the ingredients are ready.