These Vietnamese Summer Squid Wraps (called Goi Cuon) are a refreshing and delicious summer time dish. Have fun and create a build your own rice paper wrap adventure during your next family gathering.
- 1.5-2 lbs Humboldt squid steaks sliced into 1/2 inch thick slices, pat dry
- 1 tbsp canola oil
- 4 cups cooked rice noodles (vermicelli)
- 1/2 cucumber, cut into strips
- 1 cup bean sprouts
- 1 cup of each carrot & daikon, shredded
- 2 cups any mix of herbs (cilantro, dill, mint, rau ram, and/or perilla)
- 1 pkg rice paper
- 1/2 head leaf lettuce, washed (red, romaine, butter, or iceberg all work)
- 125 ml Nuoc Cham sauce
- Thaw squid in refrigerator over night. Once thawed, pat squid dry and make sure it's not sitting in moisture. Lightly season with salt.
- In a medium hot saute pan, add oil to coat bottom of pan. Add the squid into one single layer, cook without disturbing for 1 minute
- After 1 min, stir and cook for another 1 minute. Take off heat, and transfer to a plate. Keep warm.
- On 1-2 larger platters, layout all ingredients by vegetable items, put vermicelli noodles into a bowl in the center of the platter(s) and put on the dining table
- Everyone should have a small sauce bowl of 50ml of Nuoc Cham, and one large plate
- Place 1 large bowl of warm water for dipping rice paper into on table.
- Moisten the rice paper, shake off excess water. place on the plate. Add a little of lettuce and vermicelli in the center, top with herbs, veggies and squid as you like. Wrap sides in, roll forward tightly.
- Dip rice wraps into Nuoc Cham for each bite.
Yield: 4 people
Time: 20 min