Vietnamese Style Goi Cuon Tom (Shrimp Spring Rolls)

Pot for boiling water; Bowl; Flat surface; Plate or tray for serving

15

20

Vietnamese

Vietnamese, Shrimp, Spring Rolls, Goi Cuon Tom

lunch, dinner

1

8 large shrimp, peeled and deveined

1/2 cup shredded lettuce

1/4 cup julienned carrots

1/4 cup julienned cucumber

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

8 sheets of rice paper wrappers

Bring a pot of water to a boil and add the shrimp. Cook for 3-4 minutes until the shrimp are cooked through. Remove from heat and set aside to cool.

In a bowl, combine the lettuce, carrots, cucumber, mint leaves and cilantro leaves. Mix together until evenly combined.

Dip one sheet of rice paper wrapper into warm water for about 10 seconds until it is soft and pliable. Place it on a flat surface and top with some of the vegetable mixture and one cooked shrimp.

Fold the bottom edge up over the filling then fold in both sides to enclose the filling completely. Roll up tightly from bottom to top until you reach the top edge of the wrapper. Repeat with remaining wrappers and filling ingredients until all are used up.

Calories – 300; Fat – 10g; Carbohydrates – 30g; Protein – 20g

Enjoy this delicious Vietnamese dish made with shrimp, vegetables, herbs wrapped in thin rice paper wrappers! It’s easy to make and full of flavor!

5

Bo la lot, grilled beef wrapped in betel leaves, is a popular dish in the South.