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Shrimp Spring Rolls (Goi Cuon)
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Shrimp Spring Rolls (Goi Cuon)

Recipes »  Appetizers  »  Wraps and Rolls

Try this Shrimp Spring Rolls (Goi Cuon) recipe, or contribute your own. "Appetizers" and "Seafood" are two of the tags cooks chose for Shrimp Spring Rolls (Goi Cuon).

"Some of the best spring rolls I have ever had. They taste very traditional"

- Misoman

Cuisine: AmericanMain Ingredient: Shrimp

(4, 4) 100% would make again (reviews)

78 people want to try | 303 have favorited


Ingredients

Ready in 37 minutes
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Servings          
Original recipe makes 4
4 Rice paper sheets; 8-12
1 bnCilantro
4 Lettuce leaves
1 cVermicelli rice noodles
20 Mint leaves; or more
8 mdShrimp; (up to 12)

Shrimp Spring Rolls (Goi Cuon) Preparation

Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with Spicy Dipping Sauce (see recipe). From Ellen C. Recipe by: Seattle Post, 6/9/99 Posted to EAT-LF Digest by "Ellen C." on Jun 29, 1999,

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Calories Per Serving: 226
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Shrimp Spring Rolls (Goi Cuon) Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
Some of the best spring rolls I have ever had. They taste very traditional
1 years, 3 weeks, 1 days, 17 hours, 43 minutes ago
3 years, 2 months, 3 weeks, 1 days, 2 hours, 18 minutes ago
I liked it a lot, very easy to do and very healthy !
7 years, 5 months, 3 weeks, 3 days, 19 hours, 26 minutes ago
These make a great light lunch.
7 years, 6 months, 3 weeks, 6 days, 1 hours, 23 minutes ago

Tags

  1. Seafood
  2. Appetizers
  3. Oriental
  4. Cilantro
  5. Rice
  6. Shrimp
  7. Lettuce

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