Gỏi Cuốn Tôm

Gỏi Cuốn Tôm, or Vietnamese shrimp spring rolls, are a fresh and vibrant dish filled with protein-rich shrimp and crisp vegetables, wrapped in delicate rice paper. These rolls are perfect for a light lunch, offering a delightful balance of flavors and textures.

Ingredients

• Rice paper wrappers - 8 sheets
• Shrimp, peeled and deveined - 200 grams
• Rice vermicelli noodles - 100 grams
• Romaine lettuce - 4 leaves
• Cilantro - 30 grams
• Mint leaves - 30 grams
• Cucumber, julienned - 1 medium
• Carrot, julienned - 1 medium
• Peanut sauce - 100 grams for dipping

Steps

1. In a pot of boiling water, cook the rice vermicelli noodles for 3-4 minutes until tender. Drain and rinse under cold water to stop cooking.
2. In a separate pot, bring water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Drain and let cool.
3. Prepare a clean, flat surface and a shallow dish with warm water. Soak one rice paper wrapper in the water for about 15-20 seconds until soft.
4. Place the softened rice paper on the surface and layer 1 lettuce leaf, a small handful of rice vermicelli, 2-3 shrimp, a few pieces of cucumber, carrot, cilantro, and mint in the center.
5. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to form a neat roll. Repeat with the remaining wrappers and filling.
6. Serve the rolls with peanut sauce on the side for dipping.

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, promoting muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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