Shrimp Gỏi Cuốn (Summer Rolls)

When we’re craving something herbal and fresh, these Vietnamese shrimp summer rolls always hit the spot. They’re super-fun to assemble: so if you’d rather not roll them all yourself, you can put out a platter of lettuce and herbs, the shrimp and cooked rice stick noodles, along with a stack of round rice papers and a shallow bowl of warm water, and let everyone roll their own. If you prefer, you can buy cooked shrimp instead of using peeled, deveined raw shrimp, and skip the shrimp-cooking step.

Traditionally, these are served with peanut dipping sauce; the one below was taught to us eons ago by our friend An-My Lê. If you prefer (or someone has a peanut allergy), you can also serve with Nước Chấm.

Watch: Makers, Shakers & Mavens Live Q&A with ‘Vietnamese Food Any Day’ author Andrea Nguyen and special guest An-My Lê

It may take a few tries to get the hang of making the rolls; here are a few tips:

• Use the large size (25 cm) rice paper. Smaller size works fine too, but you have more margin for error with larger circles

• Dip the rice paper in the warm water very briefly, just long enough to get it wet all over. If you dip too long, it’ll get too sticky and it will be difficult to handle

• Don’t overstuff

Makes about 14-16 summer rolls.

Ingredients

4 ounces rice stick noodles

1 pound shelled, deveined medium or large shrimp

1 head red-leaf lettuce or 2 heads red butter lettuce, leaves separated, washed and dried and larger leaves torn in half

1 bunch mint, stems removed

1 bunch cilantro, larger stems removed

1 bunch chives (or substitute scallions, cut in half vertically)

16 large (25 centimeter) Vietnamese rice paper rounds

1 recipe Peanut Dipping Sauce (Tương Chấm Gỏi Cuốn, below)

Instructions

1. Fill a large saucepan with water, bring to a boil, add the rice stick noodles and boil for 2 to 3 minutes, until just-tender. Drain in a collander and rinse with cold water to prevent sticking. Place the noodles in a bowl and set aside.

2. Fill the same saucepan with water (no need to wash it), bring to a boil and add enough salt so it tastes like the sea. Add the shrimp and cook until they just turn pink, about 2 minutes. Drain and rinse with cold water to stop the cooking. Slice each of them in half lengthwise. Count the pieces and divide by the number of rolls you’ll make — that’s how many shrimp halves you’ll use in each roll.

3. Arrange the lettuce leaves, mint, cilantro and chives on a platter or plate.

4. Now you’re ready to assemble the rolls. Fill a shallow bowl or deep round platter (large enough to hold a rice paper) with warm water. Dip one of the rice papers in the water just long enough to get it completely wet, then turn it over and wet the other side. Place it on a cutting board and lay a couple of lettuce leaves or halves in a strip down the middle. Top with a couple tablespoons of rice stick, then scatter a few leaves of cilantro and mint on the rice stick. Arrange the shrimp over them, then lay two or three chives next to the shrimp.

5. Fold a flap on the bottom over the fillings, then roll it tightly halfway, fold up the other flap and finish rolling. Place on a serving platter and continue with the rest of the rolls — or dip in the peanut sauce and eat immediately.

Peanut Dipping Sauce (Tương Chấm Gỏi Cuốn)

This may be prepared ahead of time and reheated briefly or brought to room temperature when ready to use.

Ingredients

3/4 cup hoisin sauce

2 tablespoons peanut butter (smooth)

2 teaspoons sugar

1 tablespoon plum sauce

Dried red chiles to taste (optional)

1 tablespoon chopped peanuts

Instructions

1 Place the hoisin sauce, peanut butter, sugar and plum sauce in a small saucepan and set over low heat.

2. Cook, stirring, until the sugar is dissolved. Serve warm or at room temperature, garnished with the chopped peanuts and dried red chiles (if using).