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GOI CUON/ VIETNAMESE SPRING ROLL ( 12 spring rolls)

yield: 4 total time: 65 minutes
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Ingredients

  • 12 shrimp large unpeeled and undeveined, fresh or frozen
  • 10 ounces rice vermicelli dried, soaked in arm water for 20 minutes and drained
  • 12 rice papers about 8 inches in diameter
  • 2 cups bean sprouts blanched in boiling water for 30 seconds and drained
  • 3/4 cup grated carrot
  • 1 tablespoon rice vinegar
  • 1/2 cup mint leaves packed
  • 30 chives or substitute with greens from 6 to 8 scallions, cut lengthwise into slivers
  • 1/2 cup coriander leaves packed
  • 1/4 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1/4 cup water
  • 2 teaspoons rice vinegar
  • 2 tablespoons sugar or more if you like it sweeter
  • 1 clove garlic minced
  • 1 bird chile minced
  • 1 tablespoon roasted peanuts chopped, optional
  • carrot Several shreds of, optional

Nutrition

  • Calories : 370 calories
  • Carbohydrate : 76 grams
  • Cholesterol : 30 milligrams
  • Fat : 2.5 grams
  • Fiber : 4 grams
  • Protein : 9 grams
  • Sodium : 1620 milligrams
  • Sugar : 10 grams
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