Fresh Vietnamese Summer Rolls

About this recipe

Vietnamese summer rolls (gỏi cuốn) are light, fresh and full of crunch: rice paper wrapped around cooked shrimp, soft rice noodles, lettuce, cucumber and plenty of fresh herbs.

Rolling takes a little practice, but the technique is simple once you get the feel for soaking the rice paper just long enough. Serve with a quick peanut-hoisin sauce for dipping.

Equipment you'll need

• Shallow dish for soaking
• Clean damp kitchen towel
• Small saucepan or bowl

Tips for success

• The rice paper continues softening after you take it out of the water, so remove it while it still feels slightly firm.
• Do not overfill; a modest amount of filling makes tighter rolls that do not tear.
• Keep finished rolls apart, as they stick to each other.

Substitutions and variations

• Use strips of baked tofu or cooked chicken instead of shrimp.
• Add avocado slices or mango for a sweet twist.
• Use tamari-based hoisin for a gluten-free sauce (check the label).

Storage

To store: Summer rolls are best eaten within a few hours. Refrigerate, wrapped individually in plastic, for up to 1 day; the wrappers firm up in the fridge.