Vietnamese Gluten-Free Shrimp Summer Rolls (Gỏi Cuốn Tom)

Allergens

Shrimp, fish sauce, peanuts

Ingredients

• 20 large shrimp, peeled and deveined
• 1 package of rice paper wrappers (20 pieces)
• 4 ounces bean sprouts
• 4 ounces thinly sliced carrots
• 4 ounces julienned cucumber
• 4 ounces lettuce, chopped
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/2 cup crushed peanuts
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 teaspoon sriracha (optional)

Instructions

1. In a large pot, bring water to a boil. Cook the shrimp for 3 4 minutes or until they turn pink and are cooked through. Remove from heat, drain, and let them cool. Slice the cooked shrimp in half lengthwise.
2. Prepare the dipping sauce by combining fish sauce, lime juice, sugar, minced garlic, sriracha (if using), and stirring until well combined. Set aside.
3. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until softened. Transfer it to a clean damp cloth or cutting board.
4. Arrange sliced shrimp, bean sprouts, carrots, cucumber, lettuce, mint leaves, and basil leaves in a row down the center of the rice paper. Sprinkle crushed peanuts on top.
5. Carefully roll up the summer roll tightly, folding in the sides as you roll. Repeat for remaining rolls.
6. Cut each roll in half diagonally and serve with the dipping sauce.

Chef’s Insight

The perfect balance of flavors and textures make these gluten-free shrimp summer rolls an irresistible delight for your taste buds.

Notes

Adjust the heat level of the dipping sauce to your preference by adding more or less sriracha.