Spring shrimp rolls goi cuon are a delicious, fresh, and light option originally from Vietnam. Known simply as Gỏi cuốn in Vietnamese, these rolls have become a very popular dish in various regions of Latin America, where they are often called spring rolls, fresh rolls, or Vietnamese rolls, depending on the country. This traditional dish is characterized by its translucent rice paper wrapper containing a mixture of fresh ingredients like shrimp, aromatic herbs, and rice noodles.
Their origin comes from Vietnamese cuisine, where they are typically prepared as a starter or appetizer, standing out for their fresh flavor and balanced combination of textures. Unlike other spring rolls that are fried, these are served fresh, making them ideal for warm climates and for those who prefer healthy and light options. In countries like Mexico, Colombia, or Argentina, these rolls have gained popularity in Asian restaurants and at special events due to their exotic flavor and attractive presentation.
How to prepare Spring Shrimp Rolls Goi Cuon
Spring shrimp rolls goi cuon are a fresh and healthy recipe, perfect for sharing on any occasion. With simple ingredients and easy steps, preparing this traditional Vietnamese dish can be a pleasant and quick culinary experience.
Ingredients: Rice vermicelli noodles, shrimp, rice paper wrappers, lettuce leaves, mint leaves, cilantro.
Preparation steps:
Soak the noodles in hot water for 15 to 20 minutes, or until soft.
Boil the shrimp until they are just pink.
Peel and cut the shrimp in half lengthwise.
Moisten the rice paper by soaking it in hot water for 20 seconds.
Let it dry slightly before working with it.
Place 2 or 3 shrimp in the center of the rice paper.
Form an orderly row about 3 inches long.
Add 1/4 of the noodles, lettuce, mint, and cilantro.
Do not overfill the paper to make rolling easier.
Roll the paper, keeping the contents tight inside.
And that's it! Enjoy some delicious, refreshing, and flavorful spring shrimp rolls goi cuon.
