gỏi cuốn

...that is to say, Vietnamese spring rolls! I love, love, love fresh spring rolls - cold, crisp, and succulent, with rich peanut sauce for dipping (recipe here). They make an excellent dinner, especially on a warm day, and keep perfectly as leftovers, especially quick and easy to throw in a lunch box with an ice pack.

I started making mine at home to save money, but I have to say that I enjoy it for other reasons, too. This is one of those recipes that lends itself to a crowded kitchen, with everyone wanting (and able) to get in on the action. While they're not that difficult to make, all the prep work can be a little time consuming - but not with an extra pair or two of hands to make the work go more quickly! I find that sometimes the process of cooking is just as rewarding as the outcome, especially when it's shared with friends, family, good conversation, and perhaps a good drink.




Vietnamese Spring Rolls
Rice paper wrappers
1/2 package rice vermicelli
1 lb shrimp - cleaned and cooked
1/2 seedless cucumber
2-3 green onions

Small bunch of basil

rice vermicelli and rice paper wrappers

clockwise: shrimp, cucumber, green onion, basil

Bring a pot of water to a boil, and put in the vermicelli. Let them boil for a few minutes, or until they are tender. Drain well and set aside (or refrigerate) until cool.


Prep the veggies by slicing the cucumber and green onions in a thin julienne (strips). Julienne the basil as well. (For technique, click here.)


Fill a large bowl - the diameter must be at least as big as the rice paper wrappers - with hot water. One at a time, submerge the wrappers into the water until they are softened. They will feel like slick, wet fabric.

assembly

To make a spring roll, lay a prepared wrapper flat on a damp paper towel. Take a very small handful of the vermicelli, form it into a rectangle shape about 1 1/2-2 inches wide by 3-4 inches long, and arrange it in the middle of the wrapper. Place a few shrimp in a row against the side of the vermicelli closer to you. Lay some of the cucumber, green onion and basil strips across the top of the vermicelli. Fold the bottom of the wrapper over the filling. Try to squeeze the filling towards you as you do this. Fold each side over the middle, and finish by rolling the spring roll as tightly as possible. The key to successful rolling is making sure the wrapper isn't too wet. If the wrapper seems too slippery or doesn't want to stick as you roll it, pat it with a paper towel.

There you have it! I swear they really aren't that hard to make, and it does get easier with practise. Just grab a friend to help out. Pop open a beer or pour a gin and tonic and have fun with it! I promise you'll be happy you did.

Cheers!