Vietnamese · Starter
Goi Cuon (Summer Rolls)
- Intermediate
- 40 min
- roughly 3 of 4 for cost
Leads with fresh herbs arguing happily on top, toasted, nutty warmth throughout, with warmth in the tail.
Ingredients
- Rice paper rounds
- Cooked shrimp, halved lengthwise (and/or pork belly slices)
- Rice vermicelli, cooked
- Lettuce, mint, cilantro, chives
- Peanut dip: hoisin + peanut butter + a little water, chili, crushed peanuts
The words inside
Allergen screen
Found: gluten · nuts · peanuts · shellfish · soy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Dip rice paper in warm water 2 seconds; it keeps softening after, so undershoot.
- Lay shrimp pink-side-down first, then herbs, lettuce, noodles.
- Fold sides, then roll tight like a burrito.
- Serve seam-down with the peanut sauce.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Limeade or young coconut
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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