Vietnamese Ceviche Shrimp Rolls (Goi Tom Cuon) Recipe (with Video)

1. Peel your 1.5 lb of shrimp and clean. Pat dry and roughly mince. Add it to a mixing bowl.
2. In a mortar and pestle, mince 1 medium ginger and 8 thai chilis. Beat until you get a nice paste. Add this to the mixing bowl with the minced shrimp.
3. Pour enough vinegar to cover the shrimp and cover the bowl with plastic wrap. Allow the vinegar to cook the shrimp for at least 3 hours or overnight.
4. After at least 3 hours or when the shrimp looks cooked, gently squeeze the shrimp mixture to remove excess liquid. Add the shrimp to a paper plate to dry. Reserve the excess vinegar liquid.
5. To make the sauce, add all the reserved vinegar liquid to a sauce pan and heat over high heat. Add a splash of fish sauce and a little sugar. Then when boiling, slowly ladle in your cornstarch mix (cornstarch and water) to thicken the sauce.
6. Prep all your fresh vegetables (lettuce, herbs, mint) and microwave your sesame rice paper.
7. To serve, wet a rice paper, add the fresh vegetables and herbs, add a spoonful of the shrimp mixture, add bits of the crunchy rice paper, and roll. Dip the roll into our shrimp vinegar sauce we made and enjoy!