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Goi Cuon - Summer Roll
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Germaine's Restaurant, Washington, DC

Serves/Makes:12 rolls

  • Summer Rolls:
  • 12 sheets of rice-paper pancakes
  • 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise
  • Fresh leaves of cilantro, basil, and mint
  • 2 heads Boston lettuce, washed, drained, and dried
  • 1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften
  • 1 bunch Chines chives
  • 1/2 lb (.2 kg) fresh bean sprouts
  • 1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional)
  • 6 shrimp extra if not using pork
  • Bean Sauce:
  • 4 tbsp (60 ml) vegetable oil
  • 4 finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 6 tbsp (90 ml) smooth peanut butter
  • 10 tbsp (150 ml) hoisin sauce
  • 4 tbsp (60 ml) soy sauce
  • 4 tbsp (60 ml) chopped roasted peanuts
  • 2 fresh Thai red chilies or jalapeno chilies, finely chopped
  • Spring Rolls:
  • Lay a kitchen towl on a counter or workspace.
  • Dip each rice paper pancake in warm water and arrange side by side on towel.
  • Wait a few seconds for them to soften.
  • Arrange four slices of shrimp in the middle of each rice paper.
  • Top each with a leaf of each herb, some lettuce, one tbsp of the softened vermicelli, some chives, some bean sprouts, and a slice of cooked pork (if not using pork, add more shrimp)
  • Fold in both ends, then roll up like an egg roll.
  • Bean Sauce:
  • Heat oil in a small sauce pan.
  • Add the shallots, garlic, peanut butter, hoisin and soy sauces, and cook over low heat, stirring constantly, just until the mixture starts to boil.
  • Remove from heat and let cool to room temperature.
  • Pour into a serving bowl and garnish with peanuts and chilies.

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