Fresh Spring Rolls Goi Cuon

Description

These are fun to make and so tasty too! Serve with recipe #383691. Chicken can be substituted for the shrimp. Another cook's illustrated recipe!

Ingredients

• Rice Vermicelli
• Fresh Lime Juice
• Fish Sauce
• Sugar
• Carrot
• Fresh Chili Peppers
• Roasted Unsalted Peanuts
• Cucumber
• Round Rice Paper Sheets
• Fresh Mint Leaves
• Fresh Cilantro Leaves
• Red Leaf Lettuce
• Extra-large Shrimp

Instructions

1. Bring 4 quarts of water to a boil in a large pot
2. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes
3. Drain and transfer noodles to a medium bowl
4. Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves
5. Toss 2 tablespoons of the lime juice mixture with the noodles
6. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles
7. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber
8. Spread a clean, damp kitchen towel on a work surface
9. Fill a 9-inch pie plate with 1 inch of room temperature water
10. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel
11. Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper
12. Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1 / 2 tablespoons of the noodles, and 2 shrimp halves
13. To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling
14. Fold left, then right edge of wrapper over filling
15. Roll filling to top edge of wrapper to form tight cylinder
16. Then transfer to a serving platter and cover with a second damp kitchen towel
17. Repeat with the remaining rice paper wrappers and filling ingredients
18. Serve with the peanut dipping sauce