Fresh Spring Rolls (Gỏi Cuốn)

Ingredients · for 8 (scales to your household)

• 2 lb Shrimp, peeled and deveined $23.59
• 1 lb Pork shoulder, boiled and thinly sliced (lean) $4.08
• 14 oz Thin rice vermicelli noodles (cooked for serving) $4.37
• 12 oz Dried rice paper wrappers $3.40
• 1 head Leafy lettuce $2.79
• 1 bunch Fresh mint leaves $1.77
• 1 bunch Fresh cilantro $0.74
• 1 cup Bean sprouts (optional) $0.56
• 1 whole Cucumber, julienned (optional) $1.35
• 0.5 cup Peanut dipping sauce, for serving $1.50

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Boil shrimp ~3 minutes until opaque; cool and slice each in half lengthwise so they lie flat.
2. In the same water, simmer the lean pork shoulder ~30 minutes until tender; rinse, cool, and slice thinly against the grain.
3. Cook the rice vermicelli per package directions, drain, and rinse under cold water.
4. Dip a rice paper wrapper in warm water ~10 seconds to soften and lay flat.
5. Layer a small amount of noodles, lettuce, herbs (mint, cilantro), and sliced pork on the lower half; place shrimp cut-side down on the upper half.
6. Fold in the sides and roll tightly from the bottom to seal. Repeat for ~15 rolls.
7. Serve at room temperature with peanut dipping sauce. (Optional Vietnamese herbs such as perilla and garlic chives are traditional but omitted here as they are not in the ingredient database.)