Gỏi cuốn tôm (fresh rice paper rolls with prawns)

A southern Vietnamese fresh roll: prawns, rice noodles, lettuce and plenty of mint wrapped in translucent rice paper, with a peanut hoisin sauce. Not fried, so it's a light, summery starter or lunch.

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Method

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1. If using meat, cook in salted water for 25-30 minutes, until tender, then let cool, and cut into very thin slices. ⏱ Timer: 25 min
2. Cook the prawns in their shells for 2 minutes, place in cold water, peel, and halve lengthways. ⏱ Timer: 2 min
3. Cook the rice noodles according to the packet, rinse with cold water and drain. Prepare the vegetables and herbs.
4. For the sauce, fry the garlic in the oil, add the hoisin sauce, peanut butter and water, and cook, stirring, for 1-2 minutes, until smooth and dippable. Garnish in a bowl with peanuts and sriracha. ⏱ Timer: 1 min
5. Dip a rice paper sheet into lukewarm water for 2-3 seconds, and lay on a damp board; it will soften within a few seconds.
6. Place a lettuce leaf, a little noodle, cucumber, mint and basil on the bottom third, then a few pieces of meat. Roll up once, fold in the sides, then lay 3 prawn halves in a row across the middle, cut side up, and a chive so it hangs out of the end.
7. Roll up tightly, and make the rest of the rolls the same way. Serve with the peanut hoisin sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only dip the rice paper briefly in water: it will keep softening on the board, and if it's too soft it will tear.
• Keeps for 2-3 hours covered with a damp tea towel, but it hardens in the fridge.

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More southeast asian ideas

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• Tom kha kai (coconut galangal chicken soup)
• Yam nua (spicy Thai beef salad)
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• Yam woon sen (glass noodle salad with prawns)
• Khao soi (northern Thai curry noodle soup with crispy noodles)
• Khao pad sapparod (pineapple fried rice with cashews)

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