Gỏi Cuốn (Spring Rolls)

Spring rolls are a common appetizer ordered in a Vietnamese restaurant. Bundles of vermicelli, herbs, veggies, shrimp and pork wrapped in softened rice paper served with a hoisin dipping sauce. My Dad has the best technique in creating these delicate rolls of deliciousness. And he's taught me that it's important not too have too much of any one ingredient, otherwise the roll will rip and fall apart as you eat. Traditionally, spring rolls are made with boiled shrimp and pork, sliced thinly. With leftover roasted chicken on hand, I decided to put a little twist on these rolls.

Spring Rolls

8 1/2 in. rice paper (bánh tráng)- I think the Three Ladies Brand has the most forgiveness when making these spring rolls, but of course any other brand will do
vermicelli, cooked
shredded roasted chicken
romaine lettuce leaves
cucumber, peeled and julienne
bean sprouts
mint leaves
cilantro leaves
hoisin dipping sauce (recipe below)

Directions:

Have all the ingredients laid out and prepped for rolling. Pour warm water into a large shallow dish or bowl to dip the rice paper as you roll.

Dip a sheet of rice paper in the water until it softens, then lay it flat on a plate. To assemble, in the middle of the rice paper and about 1 1/2 inches from the bottom, place a small leaf of lettuce. On top, add some vermicelli, shredded chicken, two pieces of cucumber, a few bean sprouts, mint leaves, and cilantro leaves. To form the roll, first fold the bottom of the paper over the ingredients, then snugly fold the sides towards the center. Continue by rolling from bottom to top to form a tight roll. I recommend placing a warm water soaked paper towel over the rolls while you assemble and/or you're not serving the rolls immediately.

Serve with a side of hoisin dipping sauce.

Hoisin Dipping Sauce

1/2 C hoisin sauce
1/4 C warm water
juice 1 lime
1/2 T chili paste
roasted peanuts
shredded carrots

Combine hoisin sauce, water, lime and chili paste. Top with roasted peanuts and shredded carrots. The sauce can last up to 1 week in the refrigerator.