Gỏi Cuốn - Vietnamese Summer rolls - Recipe

Gỏi Cuốn - Vietnamese Summer rolls - Recipe

These are cool, refreshing summer salad rolls that are much lighter (and healthier!) on the palate than traditional deep fried spring rolls available off Chinese and Thai menus. They can be custom made to suit individual tastes and spice levels.

Ingredients:

8 Rice wrappers. Can be substituted with lettuce leaves.

1/4 cup vermicilli noodles (pre-cooked or left-over noodles would be a great substitute) tossed with some chili garlic sauce

1/4 cup cucumber julienned

1/4 cup carrot julienned

1/4 cup bean sprouts

1/4 tblsp grated ginger (or julienned)

1/4 tblsp finely chopped green chillies

1 tblsp finely chopped cilantro leaves

1 tblsp finely chopped basil leaves (optional)

1 tblsp finely chopped mint leaves (optional)

2 tblsp coarsely chopped roasted peanuts

1 tblsp vinegar

1 tblsp sugar

salt to taste

Dipping Sauce or 'Nuoc mam':

2 tblsp lime juice

2 tblsp fish sauce ('Nuoc cham')

3 tblsp sugar (add more to adjust for your desired sweetness)

1 tblsp vinegar

Pinch of salt (per taste since fish sauce is already salty)

Add some of the grated ginger and finely chopped chillies to give it some more freshness.

Procedure:

1. Toss the julienned cucumber, carrots and sprouts with the vinegar, salt and sugar and chill for a while before serving.

2. Soak the rice wrapper in water for about 30 seconds to soften it up.

3. Place a tsp of vermicilli and a tsp of chilled vegetables (from #1) in the center of the wrapper.

4. Top off with a pinch of green chilies and grated ginger.

5. Garnish with Basil and cilantro leaves and chopped peanuts.

6. Fold the roll tucking in the opposite ends followed by the sides.

7. Roll it tightly into a 'cigar' shaped spring roll.

8. To eat, dip the roll in to the dipping sauce at each bite and consume!