Vietnamese Shrimp Spring Rolls (Gỏi Cuốn Tôm)

Prepare the đồ chua (pickled vegetables). In a medium-sized bowl, dissolve sugar and salt in the boiling water. Add vinegar and allow liquid to cool to room temperature. Add carrots and daikon and refrigerate for at least 1 hour. This can keep in a sealed container in the fridge for 2–3 weeks and are a must in Vietnamese sandwiches (bánh mì).

Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.

Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.

Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.