Spring rolls, also known as fresh rolls, originated in Asia. Spring rolls themselves encompass a larger family of cuisine, ranging from far East Asia to South East Asia. This particular recipe highlights the popular dish found in Vietnam, goi cuon, which translates to “summer rolls.” Served at room temperature, they are typically made with rice paper filled with vegetables and sometimes meat.
These fresh rolls are best served the same day and with a peanut dipping sauce or spicy sweet chili sauce.
10 round rice paper wrappers
6 ounces of thin vermicelli rice noodles
1 carrot, shredded
1/2 of a cucumber, sliced
A small handful of bean sprouts
1 head of lettuce
1/3 bushel of cilantro
20 small shrimp
1. Boil the dried rice noodles until cooked. Drain the noodles and cool with cold water.
2. Fill a large bowl — large enough for the piece of rice paper — with water. Submerge the rice paper so that it is covered by the water. The paper will still be stiff, but will soften as you lay it on the cutting board and begin to fill it.
3. Lay a piece or two of lettuce down on one end of the rice paper. On top of the lettuce, lay down a couple pieces each of the vegetables — bean sprouts, carrots and cucumbers. Next, lay down two shrimp, a small handful of noodles, and a small sprinkle of cilantro.
4. Starting with the side of the rice paper the lettuce sits against, roll tightly, overlapping over the lettuce and enclose all the insides. Fold the sides in once you have rolled halfway, and then continue rolling until you have a complete spring roll.