Yesterday was National Shrimp Day. For those who follow me on my Instagram, you’d know I love shrimp. So, we couldn’t let the day pass without having some of our Vietnamese notorious goi cuon (Fresh Shrimp Salad Rolls). Here’s one of my earlier videos how to recreate these beautiful rolls. I’ve come far from that now… from improving my video skills to playing with more ingredients. That’s the best part about being the master of your kitchen, the possibilities are endless and your improvisations are new culinary adventures. ENJOY!

Shrimp Salad Rolls – Goi Cuon

Ingredients:
12 Cooked Shrimp sliced in Halves (Size 21/25)
Shredded iceberg Lettuce
Various Herbs & Mints
Rice Paper Wraps (8.5 inch)
1 Small bundle of Glass Vermicelli Noodles (Aprox. 2 oz Boiled)

Hoisin Sauce:
2 Cloves of Garlic
1/2 Cup of Hoisin Sauce
1/4 Cup of Water
1 tsp Sugar
1/4 tsp Tapioca Flour or Corn Starch

Enjoy!
Jn