Vietnamese shrimp spring rolls (gỏi cuốn)

Ingredients

• 12 rice paper sheets (22 cm diameter)
• 200 g cooked shrimp (peeled)
• 100 g rice vermicelli
• 1 carrot
• 0.5 cucumber
• 4 leaves iceberg lettuce or butter lettuce
• A handful of fresh mint
• A handful of fresh coriander
• For the peanut dip:
• 3 tbsp peanut butter (natural)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• Juice of 1 lime
• 1 tsp grated fresh ginger
• 2 to 3 tbsp warm water
• Sambal to taste

Instructions

1. 1

   Cook the rice vermicelli according to the package instructions (usually 3 to 4 minutes), then rinse under cold water. Drain well.Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes until they are pink and cooked through. Let cool and peel them. Optionally slice the shrimp in half lengthwise for a nicer presentation.Cut the carrot and cucumber into thin strips about 8 cm long. Remove the tough ribs from the iceberg lettuce or use butter lettuce. Wash the fresh mint and coriander and shake dry.Make the peanut dip: mix the peanut butter with the fish sauce, lime juice, soy sauce, grated ginger and a splash of water until you have a smooth, slightly runny sauce. Taste and adjust seasoning. Add a little sambal for heat if desired.Fill a large, shallow bowl with lukewarm water. Dip a rice paper sheet in and let it soak for 15 to 20 seconds until just soft and pliable. Lay it on a clean, damp surface.Place in the center of the rice paper a lettuce leaf, a small handful of vermicelli, a few strips of carrot and cucumber, two to three halved shrimp and a few mint and coriander leaves.Fold the bottom of the rice paper over the filling, fold the sides in and roll tightly. Repeat with the remaining sheets. Cover the rolled spring rolls with a damp tea towel so they don't dry out.Serve the rolls immediately with the peanut dip and optionally a sprinkle of toasted sesame seeds. Eat them as fresh as possible, as rice paper becomes chewier after a while.