“Mouthwatering Gluten-Free Vietnamese Rice Paper Rolls with Shrimp & Avocado (Gỏi cuốn chay)”

Allergens

Shrimp, Nuts

Ingredients

• 20 pieces large shrimp, peeled and deveined
• 16 rice paper wraps (gluten
• free)
• 4 ripe avocados, pitted and sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 cups mixed lettuce leaves (such as romaine or iceberg)
• 1 cup julienned carrots
• 1 cup vermicelli noodles, cooked and drained
• 1 cup roasted peanuts, coarsely chopped

Instructions

1. In a medium saucepan, bring water to a boil. Blanch shrimp for 1 minute, then immediately transfer them to an ice bath to stop the cooking process. Once cooled, pat dry and set aside.
2. Fill a shallow bowl with warm water. Dip each rice paper wrap into the water for a few seconds until softened but not too limp. Transfer to a clean kitchen towel to prevent sticking. Repeat until all wrappers are prepared.
3. On each rice paper wrapper, arrange a row of lettuce leaves, followed by mint and cilantro leaves. Add cooked vermicelli noodles, julienned carrots, and blanched shrimp. Top with avocado slices and sprinkle with roasted peanuts.
4. Carefully roll up the rice paper wrapper into a tight cylinder, then slice in half on a diagonal. Repeat for all rolls. Serve immediately.

Chef’s Insight

To enhance the aroma, add a dash of fish sauce to the dipping sauce. For added mouthfeel, use ripe avocado that is creamy and soft.

Notes

This recipe is gluten-free but not dairy-free.