Total time: 18 minutes
Prep time: 15 minutes, Cook time: 3 minutes
Ingredients for 4 people
1 boîte of rice noodles
4 rice paper
4 iceberg lettuce leaves
4 handfuls beansprouts (mung beans)
4 mint leaves
1 chili pepper
1 tsp of anchovy sauce
1 tsp of sugar
Cook the rice noodles by adding them to a pot of boiling water, then continue cooking off the heat for 3 to 4 minutes. Once cooked, plunge into a bowl of cold water to stop the cooking. Drain.
Soak a sheet of rice paper in a bowl of warm water to soften. Place the sheet of rice paper on a flat surface covered with a clean cloth.
Place a lettuce leaf, a small handful of rice noodles, fresh bean sprouts, 2 carrot ribbons cut with a vegetable peeler, and a mint leaf on the sheet of rice paper. Fold over the bottom of the rice sheet and both ends, then start to roll up the filling tightly. Before finishing, place a shrimp on top of the rice paper and finish rolling. Repeat the process for the remaining 3 spring rolls.
Prepare the sauce. Chop the chili pepper very finely. In warm water, mix the Anchovy sauce, lime, sugar, and chili pepper.
Dip the spring rolls in the sauce and enjoy!
Chefclub's Tips & Hacks
For a goi cuốn filling like in Vietnam, combine ground pork, shrimp, omelet strips, rice noodles, and veggies!