Lunch · 35 min · vietnamese

Goi Cuon Tom Thit

Weeknight-friendly Vietnamese cooking: Goi Cuon Tom Thit comes together in 35 minutes with round rice paper wrappers, large shrimp, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 12 Round rice paper wrappers
• 12 Large shrimp
• 8 oz Pork belly
• 4 oz Thin rice vermicelli
• 1 head Butter lettuce
• 1 bunch Fresh mint
• 1/2 bunch Thai basil
• 12 Garlic chives
• 1 Cucumber
• 1/4 cup Fish sauce
• 3 tbsp Lime juice
• 3 tbsp Sugar
• 2 cloves Garlic
• 1 Red chili

Steps

1. Poach the shrimp in simmering salted water just until pink and curled, about 2 minutes, then halve each one lengthwise. Simmer the pork belly until tender, chill, and slice thin.
2. Cook the vermicelli, rinse under cold water, and drain well. Wet noodles make slippery rolls, so shake the colander like you mean it.
3. Set up a rolling station: a wide bowl of warm water, a damp kitchen towel as your work surface, and every filling within reach. Rolling goes fast once you start.
4. Dip one rice paper round in the warm water for 3 seconds only, it will keep softening as you work. Lay it on the towel.
5. Arrange 3 shrimp halves pink-side down near the bottom edge for the prettiest rolls, then layer lettuce, herbs, noodles, pork, cucumber, and chives.
6. Fold the bottom edge over the filling, tuck in the sides, and roll away from you into a tight cylinder. Snug rolls hold; loose rolls fall apart.
7. Pound the garlic, chili, and sugar to a paste, then stir in fish sauce, lime juice, and water until the flavors balance sweet, sour, and salty at once.
8. Serve the rolls within an hour, with the dipping sauce alongside. They do not keep, which is a fine excuse to eat them all.

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