Goi Cuon (Summer Roll)

by David Chessler

Servings: 12 servings

INGREDIENTS

12 sheets rice-paper pancakes
24 to 30 large shrimp, boiled for 3 minutes, peeled and deveined, halved lengthwise
Fresh leaves of cilantro, basil and mint
2 heads Boston lettuce, washed, drained and dried
1/2 lb. rice vermicelli, soaked in warm water to soften
1 bunch Chinese chives
1/2 lb. fresh bean sprouts
1/2 lb. lean pork, boiled 10 minutes and thinly sliced (optional)

INSTRUCTIONS

Lay kitchen towel on counter or work space. Dip each rice-paper pancake in warm water and arrange side by side on towel. Wait a few seconds for them to soften.

Arrange four slices of shrimp in middle of each rice paper. Then top each with a leaf of each herb, some lettuce, 1 tbsp. of the softened vermicelli, some of the Chinese chives, some bean sprouts and a slice of cooked pork, if desired. (If not using pork; add more shrimp).

Fold in both ends, then roll up like an egg roll. Serve with bean sauce on plate garnished with herbs and carrot slices.

CHEF COMMENTS

Per serving without sauce: 152 calories, 9 grams protein, 23 grams carbohydrates, 2 grams fat, 1 gram saturated fat, 33 mg. cholesterol, 40 mg. sodium.<br />
<br />
Ingredients are available at Asian grocery stores and some specialty markets.

Tagged: asian, summerrolls add tags

Have you made it? What'd you think?

Log in to review this recipe.