Goi Cuon

Ingredients

• 8 pcs Rice Paper
• 100 g Rice Vermicelli
• 180 g Shrimp
• 6 pcs Green Leaf Lettuce
• 1 pcs Cucumber
• 1 pcs Carrot
• 8 pcs Mint
• 8 pcs Thai Basil
• 3 tbsp Fish Sauce
• 1 pcs Lime
• 2 tsp Sugar
• 1 pcs Garlic
• 1 pcs Red Chili
• 2.5 l Water
• 8 pcs Cilantro

Method

1. Cook {rice_vermicelli} in a saucepan of salted simmering water over medium heat until just tender and springy. Drain, rinse under cold water to stop the cooking, and let them dry well so the rolls stay neat.
2. Bring fresh water to a gentle simmer in a small saucepan over medium heat. Add {shrimp}, season the water lightly with salt, and poach until pink, firm, and just cooked through. Drain, cool briefly, then slice lengthwise for flatter rolls.
3. Tear {green_leaf_lettuce} into roll-sized pieces, cut {cucumber} and {carrot} into fine matchsticks, peel and mince {garlic}, slice {red_chili} thinly, cut {lime}, and pick leaves from {mint}, {cilantro}, and {thai_basil}. Keep everything organized for fast rolling.
4. Whisk {fish_sauce}, {lime}, {sugar}, {garlic}, {red_chili}, and {water} in a bowl until the {sugar} dissolves. Taste and adjust for a lively balance of salty, sour, sweet, and heat.
5. Dip each sheet of {rice_paper} in warm water until pliable but not floppy. Lay it on a damp board and layer {green_leaf_lettuce}, {rice_vermicelli}, {cucumber}, {carrot}, {mint}, {cilantro}, {thai_basil}, and {shrimp}. Keep the filling compact, fold in the sides, and roll tightly so the herbs and shrimp show through the wrapper.
6. Arrange the rolls on a platter and serve immediately with the dipping sauce. Finish with an extra squeeze of {lime} over the cut sides for brightness.