When you’re craving a snack that’s light and fresh (and won’t have you reaching for chips in two hours), look no further than these Vietnamese-style summer rolls from Cristian Broglia’s The Gluten-Free Cookbook. Oh yeah, these babies are naturally gluten free.
“Fresh and light, these rice-paper rolls are called goi cuon,” he writes, “which means ‘spring roll.’ Unlike Chinese spring rolls or Filipino lumpia, these are not fried and are served at room temperature, accompanied with a sweet and spicy sauce.” You can find the rice-paper wrappers in Asian markets, well-stocked grocery stores and online.
Double dip, we won’t tell.
Adapted from The Gluten-Free Cookbook by Cristian Broglia. © 2022 Phaidon Press.
8 ounces (225g) shrimp, thawed if frozen
3 ounces (80g) dried rice noodles
1 tablespoon cane sugar
Juice of 1 lemon
5 tablespoons fish sauce
1 fresh red chile pepper, thinly sliced
1 garlic clove, minced
1⅓ cups (150g) bean sprouts, rinsed
2 handfuls fresh mint leaves, chopped
1 cucumber, cut into matchsticks
6 lettuce leaves, shredded
1 carrot, very finely slivered
18 Vietnamese round spring roll wrappers
1. Bring a large saucepan of salted water to a boil. Add the shrimp and cook until they just turn pink, about 2 minutes. Drain, then peel and devein them.
2. In a separate saucepan of boiling water, cook the noodles until softened, about 5 minutes. Drain well.
3. In a small bowl, stir together the sugar, 3 tablespoons water, the lemon juice, fish sauce, chile pepper and garlic. In a medium bowl, combine the bean sprouts, mint, cucumber and lettuce.
4. In a shallow bowl of water, working with one wrapper at a time, soften a spring roll wrapper and lay on a clean towel to absorb excess moisture. Lay some bean sprout mixture, slivered carrots, shrimp, and noodles across the bottom third of the wrapper. Fold the bottom of the wrapper up and over the filling, fold the sides in, and roll up like a cigar.
5. Serve the spring rolls with the sauce for dipping.