Gỏi cuốn

Cook the rice vermicelli in boiling water for three to four minutes until just tender, then drain and rinse thoroughly under cold running water to stop the cooking and remove excess starch. Spread on a plate and allow to cool completely.

Prepare the peanut dipping sauce by combining the peanut butter, hoisin sauce, minced garlic, and chilli garlic sauce in a small saucepan over low heat. Stir constantly while adding warm water one tablespoon at a time until smooth and pourable.

Fill a wide shallow dish with warm water. Submerge one rice paper wrapper for no more than five seconds, just enough to soften it slightly. Remove and place flat on a clean damp towel; the paper will continue softening as you add the fillings.

On the lower third of the wrapper, layer a small lettuce leaf, a pinch of vermicelli noodles, a few fresh herb leaves, and some cucumber batons. Keep the filling compact and centred to make rolling easier and to prevent tearing the delicate wrapper.

Fold the bottom edge of the rice paper up tightly over the filling, then fold in both sides firmly toward the centre. Place three to four shrimp halves in a line along the fold with the pink side facing outward through the translucent wrapper.

Continue rolling the wrapper away from you firmly and evenly until completely sealed, keeping constant gentle pressure to ensure a tight, smooth cylinder. Place each finished roll seam-side down on a plate and cover with a damp paper towel.

Repeat with the remaining wrappers and fillings, keeping finished rolls covered to prevent drying. Serve the spring rolls at room temperature within two hours of assembly, alongside the warm peanut dipping sauce in small individual bowls.