Goi Cuon – Fresh Spring Rolls

Serves     30-35


1/2 lb. medium shrimp, deveined and peeled
1/2 pkg. (about 1/2 lb.) rice stick noodle
1/2 chives or scallions, cut into 2” lengths or in rings
1 1/2 cups fresh herbs, such as mint, Thai basil and cilantro
1 pkg. circular rice papers, 8” in diameter, basket weave
Black sesame seeds



Boil shrimp in water until it just turns pink. Drain, cool
under cold water to stop cooking and slice each in half

Cook rice stick noodles in about 8 cups of boiling water for 3-4 minutes until tender. Drain
in colander and rinse under cool water.

Wash and dry herbs, removing touch stems and cut herbs into 2” pieces.
Place warm water with 1 tsp. of sugar in a pie plate or shallow bowl. Submerge a rice paper
in water, rubbing gently then set aside on baking sheet to soften, working two at a time.
When soft, lightly sprinkle black sesame seeds over one rice paper and top about 1/4 way
up from the bottom a small layer of herbs from side to side, topped by about 2 Tbs. rice
noodles and two shrimp halves, side by side. Avoid over stuffing.

Beginning at the bottom roll the small curved edge over the filling, and roll a little more
pulling toward forward to make a tight roll. Fold in each side just to encase filling and
continue to roll, pulling tightly. Don’t worry if your roll doesn’t look perfect at first. This
takes a little practice and when dry, imperfections disappear.

Rolls will be sticky so don’t stack and don’t let them dry out. I wrap several rolls, side by
side, and wrap in plastic wrap. Rolls should be eaten at room temperature and should be
served within two hours.

Serve with Nuoc Cham-spicy dipping sauce or peanut sauce.

Can be served as an appetizer or main dish.


Notes and Instructions