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Shrimp, herbs, and noodles rolled in translucent rice paper — a refreshing, no-fry Vietnamese classic.
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Known as "fresh spring rolls" because they aren't fried, goi cuon are a southern Vietnamese household staple. Shrimp, pork, rice noodles, and herbs are rolled in rice paper and dipped in peanut sauce or nuoc cham — a light dish suited to Vietnam's hot, humid climate.
Devein the shrimp, boil, and slice in half lengthwise.
Boil the pork and slice thinly.
Cook the noodles according to the package and drain.
Dip a rice paper wrapper in warm water to soften, then lay it on a cutting board.
Arrange lettuce, noodles, shrimp, pork, and herbs attractively and roll tightly.
Mix peanut butter, fish sauce, and sugar for the dipping sauce and serve alongside.
I rolled shrimp, pork, and lettuce, using Japanese somen noodles in place of bun rice vermicelli. The somen worked perfectly, with nothing out of place, which makes this even easier to put together. There was no peanut butter on hand, so I used store-bought sweet chili sauce for dipping instead. Its sweet, tangy heat goes well with fresh spring rolls, so it's a good stand-in when you don't have peanut butter. It tasted just as I'd hoped: classic fresh spring rolls, and delicious.