Vietnamese Shrimp Rolls with Peanut Hoisin Sauce (Gỏi Cuốn with Nước Lèo)
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Light, refreshing and delicious Vietnamese Shrimp Rolls with Peanut Hoisin Sauce
Recipe type: Appetizer
Cuisine: Vietnamese
Serves: 12 rolls
Shrimp Roll (Gỏi Cuốn)
  • ½ teaspoon Salt
  • 30 large Shrimp - peeled and deveined
  • 100g (8 oz) thin Rice Vermicelli Noodles
  • 1 head Butter Lettuce - washed and ribs removed
  • 1 bunch Thai Basil Leaves - removed from stems
  • 1 bunch Mint Leaves - removed from stems
  • 1 bunch Cilantro (Coriander) Leaves - removed from stems
  • 1 Carrot - thinly sliced
  • 1 Japanese Cucumber - seeded & thinly sliced
  • 12 Garlic Chives or Chinese Chives
  • 1 packet 8” Rice Paper (Bánh Tráng)
Peanut Hoisin Sauce (Nước Lèo)
  • ½ cup Shrimp Stock (from step 2 of gỏi cuốn recipe) or Water
  • 3 cloves Garlic - minced
  • ½ tablespoon Thick Soy Sauce
  • 2 tablespoon of Hoisin Sauce (homemade recipe below)
  • 3 tablespoons Natural Peanut Butter
  • 1 teaspoon Chili Garlic Sauce or diced Red Chilies to taste
  • 1 tablespoon Ground Roasted Peanuts
Shrimp Roll (Gỏi Cuốn)
  1. Soak the rice vermicelli noodles in hot water for 5 mins.
  2. Place a small pot half-filled with water and bring to boil with salt. Add the shrimp, reduce heat to simmer for 1-2 minutes or until cooked through. Remove the shrimp with slotted spoon and set aside to cool. Reserve 1 cup of the stock to make peanut Hoisin sauce.
  3. In the same pot, cook the soaked rice vermicelli noodles on simmer for 1-2 minutes until soft. Drain and set aside.
  4. Lay shrimp flat and cut in half horizontally.
  5. To roll, fill a large shallow bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf on the end of the rice paper nearer to you. Add rice noodles, herb leaves (2-3 leaves of each herb), and cucumber evenly across the lettuce.
  6. Roll the rice paper over the filling and tuck it underneath. Add 2-3 shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
  7. Repeat steps 5 and 6 until shrimp are finished off. Serve with peanut Hoisin dipping sauce.
  8. Makes 10 - 12 rolls to serve 4 to 6 pax as an appetizer
Peanut Hoisin Sauce (Nước Lèo)
  1. Whisk all the ingredients (except roasted peanuts) in a small pot, and bring to boil. Simmer for 2 minutes until it thickens. Add additional peanut butter until desired thickness is obtained. Adjust seasonings to taste with additonal hoisin sauce. The sauce has a thick consistency after cooled down.
  2. Garnish sauce with chopped peanuts. Makes ¾ cup of sauce
* The rolls are best served within 2-3 hours after rolling. the rice paper will dry out if waited too long or kept in the fridge.
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