Fresh Vietnamese spring rolls with dip

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

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

Instructions

1. Cook the rice vermicelli according to package directions, drain, and rinse thoroughly in cold water to prevent sticking.
2. Cut cucumber and carrot into thin, long strips, making them easy to roll. Pick mint, cilantro, and Thai basil leaves from their stems.
3. Briefly cook the shrimp if they are raw, and cut them in half lengthwise - they will lie nicely 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 some vermicelli, shredded lettuce, cucumber, carrot, and herbs in the bottom third, and place a few shrimp halves, pretty 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 remaining ingredients. Keep the finished rolls separated under a damp cloth to prevent them from sticking together.
8. Mix the hoisin-peanut dip from hoisin sauce, a little fish sauce, warm water, and chopped peanuts, and serve the rolls whole or halved alongside.

Tips

• Don't let the rice paper sit in the water for too long - it will continue to soften as you work and can 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.