Summer Rolls (Gỏi Cuốn)
Photo: Wikimedia Commons, CC BY 2.0
Summer rolls, or gỏi cuốn, are fresh Vietnamese wraps of prawns, meat, noodles and crisp greens inside soft rice paper, with no cooking once the parts are ready. They are often mistaken for fried spring rolls, but these stay cool and light. The cucumber fingers add crunch and the herbs carry the flavor. Leave out the prawns and meat and add bean sprouts or carrot for a vegetarian version.
Instructions
Dip one rice wafer into warm water and take it out as soon as it is wet all over. A few seconds is enough, since it keeps softening after it leaves the water.
Lay the wet wafer flat on a board or plate.
Pile a portion of the prawns, meat, vermicelli, cucumber, lettuce, Chinese cabbage and herbs neatly near the edge of the wafer. Set the cucumber fingers roughly parallel to that edge.
Fold the edge of the wafer over the filling and roll it forward once. Fold both sides inwards to close off the ends of the roll.
Roll the wafer up the rest of the way until the filling is fully enclosed. Repeat with the remaining wafers and filling.
Leave the rolls to sit for 5 minutes so they dry a little, then eat them.
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