Goi Cuon
Shrimp Roll
1 |
cup vermicelli rice noodles |
| 8 | medium shrimps |
| 4 | rice paper sheets (8 - 12 inches) |
| 4 | lettuce leaves |
| 1 | bunch mint leaves |
| 1 | bunch cilantro or chive |
| 1 | Soak noodles in cool water for 15 to 30 mins, then dip into boiled water and drain right away |
| 2 | Boil the shrimp until just pink. Peel and halve lengthwise. |
| 3 | Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it. |
| 4 | Place 2 pieces of shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. |
| 5 | serve with hoisin sauce top with rosted peanut |