Vietnamese specialty, the Goi Cuon are spring rolls filled with shrimps, noodles and vegetables, prepared directly at the table with edible rice paper.
The rice paper, once kept for a few seconds in cold water, softens and becomes a transparent and elastic film. The rice film has to be put onto the plate and filled freely with all the ingredients available.
Once filled, it has to be close and rolled up. First by folding the lowest side of it until you cover half of the filling, then folding the two side and finally rolling it up on itself.
The filling will be trapped inside but visible from outside.
The Goi Cuon must be eaten with hands and dipped into one of the two sauces below. In Vietnam they prepare in advance and serve as they are, I prefer to give the chance to guests to make their own directly at the table. Entertaining is key. 
A wonder for the eyes and the palate.
Serves 4
Ready in 45 minutes
Peanut Sauce
200 grams penauts butter
100 grams water
juice of 1 lime
5 tbs soy sauce
1 tsp sugar
1 tsp chilli pepper paste
half tsp minced garlic
Whisk the peanut butter with the water and the lime juice until you have a smooth and liquid sauce (add water if necessary). Add the remaining ingredients and set aside for one hour before serving.
Spicy Lime Sauce
Juice of 3 limes
Half glass of fish sauce
3 minced garlic cloves
3 minced shallots (or small onions)
one third of glass of sugar syrup
1 hot chilli pepper finely sliced
In a container mix all ingredients above and set aside for 1 hour before serving.
For the spring rolls
20/25 edible rice paper
2 carrots (julienne cut / small sticks)
1 cucumber (julienne cut / small sticks)
16/20 cooked tropical shrimps
1 hot chilli pepper finely sliced
20 grams clean and fresh leaves of cilantro
20 grams clean and fresh leaves of mint
20 grams clean and fresh leaves of basil
1 small red bell pepper in sticks
100 grams of rice or glass noodles
(cooked, washed under running cold water and well drained)
half small lettuce in slices
50 grams soy sprouts
Other fresh vegetables at your choice
Bring all fresh and clean vegetables, shrimps and noodles directly at the table in a big tray or on a big cutting board. Each guest will need a flat plate to fill in the rice paper, a bowl to drench the rice paper sheets, and 2 small bowls each guest with the two sauces. The filling is according to taste, no limits to creativity, is to be eaten with hands dipped into one of the two sauces.
