Fresh Spring Rolls Goi Cuon Food

GOI CUON (VIETNAMESE COLD SPRING ROLLS)

Steps:

• Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
• Make sure all veggies and herbs are cleaned, dried, and set out before you start.
• Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
• On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
• These rolls will be thicker than the typical Chinese-style fried eggrolls.
• Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
• Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
• Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
• Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.

VIETNAMESE FRESH SPRING ROLLS ( GOI CUON )

Steps:

• Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
• Cook the pork, let it cool down and cut into thin slices.
• Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.
• Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
• Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
• Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.
• Roll the paper tightly until the edges stick together.
• Place the rolls under a damp towel until serving time to keep them moist.
• Dipping sauce.
• Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
• Chopped finely a pinch of roasted peanuts and spread on top when serving.

FRESH SPRING ROLLS- GOI CUON

Steps:

• Bring 4 quarts of water to a boil in a large pot.
• Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
• Drain and transfer noodles to a medium bowl.
• Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
• Toss 2 tablespoons of the lime juice mixture with the noodles.
• In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
• In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
• Spread a clean, damp kitchen towel on a work surface.
• Fill a 9-inch pie plate with 1 inch of room temperature water.
• Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
• Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
• Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
• To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
• Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
• Then transfer to a serving platter and cover with a second damp kitchen towel.
• Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
• Serve with the peanut dipping sauce.

GOI CON - VIETNAMESE SPRING ROLLS

Steps:

• Marinate shrimp in a small bowl for 10 minutes.
• Meanwhile, cook the noodles in boiling water for 4 minutes. Drain immediately and rinse with cold water. Drain thoroughly removing as much water as possible. Set aside.
• Remove shrimp and discard marinade. In a lightly oiled wok or large skillet cook shrimp on high heat about 2 minutes or until done. (They grill well if you prefer that method).
• Allow shrimp to cool enough so that you can handle them. Slice each shrimp in half lengthwise so that you have two identical halves of shrimp. (like two letter C's).
• Fill a dish larger than the rice paper sheets with cool/room temperature water. Quickly dip one sheet in the water. You must be fast so the sheet does not get too wet.
• Allow all water to drip off and place on clean, dry work surface. Blot the top of the rice paper with a paper towel. ONLY work one roll at a time.
• Time to ROLL! The wrapper will still be a little stiff at the beginning but will soften perfectly for rolling by the time you finish piling on the ingredients.
• Lay 4 halves of the shrimp ( 2 shrimp - 4 C's) in a line near the bottom 1/3 of the round. Top with some cabbage or lettuce, then some noodles, carrots, bell pepper and cilantro. Finish by placing two mint leaves on top. Try to keep the ingredients compact and piled on top of the shrimp.
• Starting with the side closest to you, begin to roll up tightly. If you stop halfway and gently pull back on the roll to tighten it will adjust and settle the ingredients and make it easier and tighter to finish rolling. At the end the wrapper will adhere to itself. Just wet by running a damp finger over the top if you feel it is not sealed well.
• You should have paper left over after everything is neatly tucked and rolled. Just simply cut them off using a sharp knife.
• Place the roll on a platter and cover with damp paper towel or plastic wrap, then a kitchen towel to prevent drying.
• Clean work surface to make sure it is dry and free of any leftovers from the previous roll. Repeat with a new rice paper sheet. Work ONE at a time as the sheets are sticky! They will stick to each other instantly so only wet one at a time.
• Note: You will get better with practice. The second will look better than the first and so on. Rice paper varies in thickness so if you find the brand you are using is a little stiff to work with blot more or less water off the next until you find what works for you. You can also let it sit for a few seconds before adding ingredients or use slightly warmer, never hot, water for dipping. Just remember to let the water drip off and wipe your work surface dry each time - a dry surface allows the rice paper to stick and creates a little tension for easier wrapping.