Gỏi cuốn (Vietnamese Spring Rolls) with spicy peanut dipping sauce

 orGỏi cuốn ​is a Vietnamese dish traditionally consisting of pork, shrimp, bún(rice vermicelli noodle) lettuce, herbs(mint, basil,) and cucumber wrapped in bánh tráng (commonly known as rice paper) and served with a peanut sauce.
You can mix and match the fillings with any of your favourite ingredients.

Yield: 6-8 rolls
Prep time: 50 min

INGREDIENTS:
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For the spring rolls:

• 13 to 15 large (10-inch) rice paper 
• 2 large carrots, peeled and sliced into matchsticks
• 2 medium red bell peppers, seeded and sliced into ¼-inch strips
• 2 chinese cucumbers, sliced into matchsticks (or use half of an English cucumber)
• Fresh thai basil leaves
• Fresh mint leaves
• 8 leaves romaine lettuce, or butter lettuce, or korean lettuce.
• 1 pound (454g) 31/40-count cooked shrimp sliced in half lengthwise.
• 4 ounces (115g) dried rice rice vermicelli

For the peanut sauce: 

• 3/4 cup (180ml) natural-style creamy peanut butter
• 1/3 cup (80ml) water or coconut milk
• 3 tablespoons (45ml) hoisin sauce
• 2 tablespoons(30ml) freshly squeezed lime juice (from about 1 1/2 medium limes)
• 1 tablespoon (15ml) raw cane sugar
• 2 tablespoons (30ml) Red Chili Sauce

INSTRUCTIONS:

1. Cook your rice noodle, follow steps on package. drain and cool, set aside.
2. Prepare your workspace: Fill a wide, shallow bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board. Have all your ingredients prepped and arranged in bowls near your workspace.
3.  Soften the rice paper wrapper: Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper.
4.  Arrange the vegetables and shrimp on the wrapper: Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.
5. Wrap the spring rolls: Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp. Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll. Place the finished spring roll on the platter. Repeat for the remaining spring rolls.
6. Make the peanut dipping sauce. Mix together the peanut butter, lime juice, water, sugar, hoisin sauce and Red Chili Sauce  Taste, and adjust the seasonings to your taste.  You can add more water if sauce is too thick.  Set aside. 
7. Serve the spring rolls: These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.
   

Notes:
For peanut allergies you can substitute the peanut sauce with our Gold Sweet Chili sauce or Jade Lemongrass Dipping Sauce
To make these spring rolls vegetarian or vegan, you can remove the shrimp and add tofu, tempeh, roasted mushrooms, or any vegetables you like.