1. Dissolve sugar in hot water. Add the other sauce ingredients and mix well. Adjust seasoning to taste, and refrigerate overnight.
2. The next day, gather the ingredients. Wash and separate lettuce leaves.
3. Hydrate the rice paper in a plate of water, move it to a wrapping surface, then wrap up the fillings before moving the rolls to a serving platter.
4. Repeat until out of filling or wrappers.
5. Assemble and serve.
1 Comment
These light and refreshing rice paper rolls are packed with vegetables and protein. A fun finger food that is also a great DIY project.
**Ingredients**
Served 2.
*For the rice paper rolls (Goi Cuon)*
* Rice paper
* 50g vermicelli, briefly boiled
* 100g shredded chicken
* 1 head lettuce
*For the dipping sauce (Nuoc Cham)*
* 3 tsp fish sauce
* 3 tsp sugar
* 100ml water, boiling hot
* 5 tsp lime juice
* 2 cloves garlic, minced
* 1 shallot, minced
* 1 fresh Thai chilli pepper, minced
**Instructions**
1. Dissolve sugar in hot water. Add the other sauce ingredients and mix well. Adjust seasoning to taste, and refrigerate overnight.
2. The next day, gather the ingredients. Wash and separate lettuce leaves.
3. Hydrate the rice paper in a plate of water, move it to a wrapping surface, then wrap up the fillings before moving the rolls to a serving platter.
4. Repeat until out of filling or wrappers.
5. Assemble and serve.
Full recipe: [https://servedwithrice.com/nuoc-cham-and-goi-cuon/](https://servedwithrice.com/nuoc-cham-and-goi-cuon/)
Cheers!