Rollitos de Primavera Frescos
Entrante50 min4 porcionesMediaSobre esta receta
Ligeros, vibrantes e infinitamente personalizables, estos rollitos de primavera frescos al estilo vietnamita (gỏi cuốn) están repletos de verduras crujientes, camarones tiernos, hierbas frescas y fideos de arroz — todo envuelto en papel de arroz suave y translúcido. Servidos con una salsa de maní rica y sabrosa, son tan divertidos de hacer como de comer. No se requiere cocción para los rollitos en sí, lo que los convierte en un aperitivo perfecto para preparar con anticipación o un almuerzo ligero.
Instrucciones
- 1
Cook the Rice Vermicelli Noodles according to the package directions (usually 3–4 minutes in boiling water). Drain through a Colander, rinse with cold water to stop cooking, and set aside to cool completely.
- 2
Cook the Large Shrimp Peeled: bring a small Pot of salted water to a boil. Add the Large Shrimp Peeled and cook for 2–3 minutes until pink and just cooked through. Transfer to a Mixing Bowl of ice water for 1 minute, then drain. Peel, devein, and slice each Large Shrimp Peeled in half lengthwise. Pat dry and set aside.
- 3
Prepare all your fillings and arrange them in separate piles on a large Cutting Board or platter: julienned Medium Carrot, julienned Medium Cucumber Julienned, Seeds Removed, shredded Red Cabbage Thinly, Medium Avocado slices, Butter Lettuce Leaves Torn Into Roll-Sized Pieces, Mint Leaves, cilantro, basil, and Green Onions pieces. Having everything organized before you start rolling makes the process much easier.
- 4
Make the peanut dipping sauce: in a small Saucepan over ^[low heat] (or in a Mixing Bowl using a Microwave), whisk together the Creamy Peanut Butter, Hoisin Sauce, Soy Sauce, Lime Juice, Sesame Oil, and Garlic Minced. Add Warm Water a tablespoon at a time until the sauce reaches a smooth, pourable consistency — it should coat a spoon but not be too thick. Stir in Sriracha if using. Transfer to a serving bowl and top with crushed Peanuts. Set aside.
- 5
Set up your rolling station: fill a large shallow Mixing Bowl or Pie Dish with warm water (not boiling — it should be comfortable to touch). Place a clean, damp kitchen towel flat on your work surface next to the bowl.
- 6
Dip one Rice Paper Wrappers 22 Cm / 8.5-Inch Round into the warm water for 10–15 seconds, rotating gently, until it just begins to feel pliable and slightly tacky. Don't over-soak — it will continue to soften as you work. Lay it flat on the damp towel.
- 7
Arrange 3 Large Shrimp Peeled halves (cut-side up) in a horizontal line across the lower third of the wrapper, about 1 inch from the edge closest to you. These will show through the wrapper as the 'pretty' side.
- 8
On top of the Large Shrimp Peeled, layer a small piece of Butter Lettuce Leaves Torn Into Roll-Sized Pieces, a small bundle of Rice Vermicelli Noodles Cooked According To Package, a few pieces each of Medium Carrot, Medium Cucumber Julienned, Seeds Removed, and Red Cabbage Thinly, a slice or two of Medium Avocado (if using), and a few leaves each of Mint Leaves, cilantro, and basil. Keep the filling compact and don't overfill — about 2 tablespoons of filling total is plenty.
- 9
To roll: fold the bottom edge of the Rice Paper Wrappers 22 Cm / 8.5-Inch Round up and over the filling, tucking it snugly underneath. Fold in both sides like a burrito, then continue rolling forward firmly but gently until completely sealed. The Rice Paper Wrappers 22 Cm / 8.5-Inch Round will stick to itself. Place the finished roll seam-side down on a plate.
- 10
Repeat with the remaining Rice Paper Wrappers 22 Cm / 8.5-Inch Round and fillings. If rolls stick together on the plate, lightly separate them or place a small piece of Butter Lettuce Leaves Torn Into Roll-Sized Pieces between them. Serve immediately with the peanut dipping sauce on the side.
