---
title: Gỏi Cuốn (Fresh Summer Rolls)
servings: 4
prep time: 40 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/goi-cuon
---

Gather @rice vermicelli{150%g}, @fresh mint{1%bunch}, @fresh coriander{1%bunch}, @hoisin sauce{4%tbsp} and @roasted peanut{2%tbsp}.

Simmer the @pork belly{250%g} in salted water until cooked through, about 25 minutes, then cool and slice thinly. Poach the @shrimp{300%g} 2 minutes in the same water, peel and halve lengthwise. ~{25%minutes}

Cook the vermicelli per the packet, rinse cold and drain well.

Warm the hoisin, @peanut butter{2%tbsp}, @garlic{1%clove} and 3 tablespoons of water in a small pan into a smooth dip; sharpen with @lime{1} and top with crushed peanuts.

Dip a @rice paper{12} sheet in warm water for 2 seconds — it should still feel slightly stiff — and lay it on a damp board.

Lay 3 shrimp halves pink-side down, then @lettuce{1}, noodles, pork and herbs in a tight row below them.

Fold the bottom over the filling, fold in the sides, and roll firmly so the shrimp show through the final layer.

Keep finished rolls under a damp towel, not touching, and serve within the hour with the peanut dip.