Gỏi Cuốn (Vietnamese Summer Rolls)

Name: Gỏi Cuốn (Vietnamese Summer Rolls)
Yield: Serves 4
Cuisine: Asian, Vietnamese
Ingredients: 1 , Thai chile, stemmed and sliced thin; 1 , garlic clove, minced; 1 teaspoon, kosher salt; 2/3 cup, water; 1/3 cup, creamy peanut butter; 3 tablespoons, hoisin sauce; 2 tablespoons, tomato paste; 1 tablespoon, distilled white vinegar; 6 ounces, rice vermicelli; 10 ounces, boneless country-style pork ribs, trimmed; 2 teaspoons, kosher salt; 18 , medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 1 cup, fresh mint leaves; 1 cup, fresh cilantro leaves and thin stems; 1 cup Thai, basil leaves; 12 (8½-inch), round rice paper wrappers; 12 leaves, red or green leaf lettuce, thick ribs removed; 2 , scallions, sliced thin on bias

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Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV

The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here's how.

SERVES4

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

Springy noodles, crisp lettuce, an abundance of fresh herbs, and a bit of protein for heft make Vietnamese summer rolls a pleasure to eat. Our goal was to streamline the process of assembling all those components without sacrificing any fla...

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