Goi Cuon

Directions

1. 1
   Set up a workstation: lay out a damp kitchen or paper towel on the counter and a large bowl of hot water (110120F, which is about what it measures from most taps).
2. 2
   Dip a sheet of the rice paper in the hot water, turning once, until soft, about 10 seconds.
3. 3
   Lay it flat on the towel.
4. 4
   On the bottom third of the rice paper, spread an eighth of each of the remaining ingredients, except the sauce, in a line.
5. 5
   Fold in the bottom edge and both sides and then roll tightly into a cylinder.
6. 6
   The rice paper will adhere to itself.
7. 7
   Repeat this process with the remaining ingredients.
8. 8
   Serve with either of the dipping sauces or the lime wedges.
9. 9
   Omit the meat, shrimp, and vermicelli.
10. 10
    Heat 2 tablespoons corn, grapeseed, canola, or other neutral oil in a large skillet over medium heat.
11. 11
    Scramble 2 eggs, remove, and then brown one 3-ounce block of tofu on all sides.
12. 12
    Cut the tofu into thin strips.
13. 13
    Wrap the spring rolls as directed, using the egg, tofu, and remaining ingredients, substituting more Thai basil for the mint and cilantro.
14. 14
    Serve warm with Hoisin Chili Sauce (page 584).
15. 15
    This is an authentic variation, not some fusion concoction.
16. 16
    Omit the pork, vermicelli, carrots, and peanuts.
17. 17
    Use shrimp, lobster, or crabmeat and add one peeled and sliced mango.
18. 18
    Roll as directed and serve with Sweet Nam Pla Dipping Sauce (page 586).