VIETNAMESE SPRING ROLLS RECIPE (GOI CUON)
An authentic, delicious, and relatively easy Vietnamese recipe of spring rolls. Filled with pork, shrimp, rice noodles and veggies, this is a great snack you can prepare ahead of time too!
Provided by Hungry Huy
Categories Appetizer
Time 1h20m
Number Of Ingredients 17
Steps:
- Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
- Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
- Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
- Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
- Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
- Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
- Prepare your vegetables by rinsing and drying them.
- Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
- Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
- Add shrimp in the middle of the rice paper with the orange skin facing down.
- Layer the sliced pork on top of the shrimp.
- Add the noodles across the vegetables, spread evenly across.
- Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
- In a pan over medium heat, saute garlic in oil until fragrant.
- Add in hoisin sauce, peanut butter, and water and mix thoroughly.
- Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
- Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.
Nutrition Facts : Calories 377 kcal, Carbohydrate 53 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 1069 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
GOI CUON (VIETNAMESE COLD SPRING ROLLS)
My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take - but first timers may find it takes longer to roll.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 24 rolls, aprox
Number Of Ingredients 12
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.
Nutrition Facts : Calories 32.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 19, Sodium 65, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 3.5
VIETNAMESE FRESH SPRING ROLLS ( GOI CUON )
These springrolls will bring you all the freshness and flavour you cannot find in the fried springrolls. Everytime we have a ladies' lunch, I will always be asked to make them. It is easy to make and the ingredients can be found in either chinese, thailand or vietnamese groceries stores.
Provided by anhdaotollefsen
Categories Vietnamese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 63, Sodium 329.3, Carbohydrate 22, Fiber 0.6, Sugar 0.5, Protein 8.1
GOI CON - VIETNAMESE SPRING ROLLS
These treats are wonderful and are NOT FRIED! Delicious shrimp and veggies do the tuck and roll in a rice paper sheet and are snug and waiting for you to enjoy! Try dipping them in some recipe #137729 or any Asian style dipping sauce you prefer. The mint is key to the flavor here and really comes through well. As the name implies they are great in Spring- or any season- and making them will not heat your kitchen up while you cook. You can see a video of how to roll here: http://www.mysuncoast.com/Global/story.asp?s=7800990
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
GOI CUON (VIETNAMESE SPRING ROLL WITH PORK AND PRAWNS)
This classic snack is known by many names, spring roll, salad roll, fresh roll, Vietnamese roll. Whatever you want to call it, it's delicious, healthy, and one of my favorite things to eat. Serve with nuoc cham (Vietnamese dipping sauce) or hoisin dipping sauce.
Provided by vietlove
Categories Appetizers and Snacks Wraps and Rolls
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes.
- Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain.
- Fill a large shallow bowl with warm water.
- Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 56.6 g, Cholesterol 73.8 mg, Fat 2 g, Fiber 2.2 g, Protein 19.6 g, SaturatedFat 0.6 g, Sodium 88.2 mg, Sugar 1.5 g
VIETNAMESE SPRING ROLLS
Make and share this Vietnamese Spring Rolls recipe from Food.com.
Provided by swirlycinnacakes
Categories Vietnamese
Time 50m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Bring water in a medium saucepan to a rapid boil.
- Submerge cellophane noodles in water until just softened, about 30-45 seconds.
- Remove and reserving hot water, drain.
- Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
- Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
- Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
- Fill with all ingredients, being careful not to overfill.
- Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
Nutrition Facts : Calories 17.9, Fat 0.2, Cholesterol 15.9, Sodium 77.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.4, Protein 1.9
More about "goi cuon vietnamese spring rolls food"
AUTHENTIC VIETNAMESE SPRING ROLLS - HURRY THE FOOD UP
From hurrythefoodup.com
5/5 (6)Total Time 30 minsCategory Main Course, Salads, SidesCalories 188 per serving
GOI CUON: VIETNAMESE SPRING ROLLS
From blog.arousingappetites.com
Estimated Reading Time 4 mins
NON-FRIED VIETNAMESE SPRING ROLLS (GOI CUON) - W/ SHRIMP ...
From cookingtheglobe.com
5/5 (1)Total Time 1 hr 20 minsCuisine VietnameseCalories 563 per serving
- The spring rolls. In a large pot, heat the oil and add the onion. Cook for about 8 minutes, until golden and crisp. Add the meat and add enough water to cover it. Bring back to a boil, reduce the heat, and cook for 25-30 minutes. Add the chile powder, sugar, 1 teaspoon salt, and white vinegar. Cook for a few minutes more, or until the meat is cooked through. Remove the meat from the pot and slice crosswise. Leave the broth in the pot - we will need it to cook shrimp.
- Clean the shrimp by cutting off the heads, removing the shells and tails, and deveining them. Bring the broth to a boil, add the remaining 1/2 teaspoons salt, and cook the shrimp for a few minutes, until done. Transfer the shrimp to a plate and halve lengthwise.
- Fill a large bowl with warm water. Dip one rice paper round in the water for a few seconds (not for too long or it will become too soft) and place it on a flat surface. Starting about 1 1/2 inch (4cm) from the bottom edge of the disk, arrange the shrimp, then top with the lettuce, pork, mint, basil, rice noodles, cucumber, and carrot. Don't overstuff the rolls! Fold the sides over the filling and fold up the bottom, rolling away from you. Repeat with all the remaining ingredients.
GOI CUON - VIETNAMESE FRESH SPRING ROLLS - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (5)Total Time 25 minsCategory Appetizer RecipesCalories 178 per serving
- Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
- In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
- Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
- To assemble Goi Cuon, dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
QUICK & EASY RECIPE FOR VIETNAMESE SPRING ROLLS ...
From cookingwithlane.com
5/5 (1)Total Time 45 minsCategory Side DishesCalories 150 per serving
- Boil water, and submerge shrimp for 2-3 minutes until pink. Put it flash cold bath. Peel and devein shrimp.
HOW TO MAKE VIETNAMESE SPRING ROLLS - GOI CUON - STILL BLOG
From whenstill.com
Ratings 1Calories 72 per servingCategory Snack
GOI CUON (VIETNAMESE FRESH SPRING ROLLS) - MANILA SPOON
From manilaspoon.com
Ratings 9Servings 8Cuisine Asian, VietnameseCategory Appetizer, Snack
- Heat the oil in a small saucepan over low heat. Add the minced garlic and cook until golden brown. Add the hoisin sauce, water, peanut butter and sugar. Stir well to combine. Bring to a simmer and cook for 5 to 8 more minutes or until slightly thickened. Taste and adjust the seasoning, if desired. Spoon the sauce into a bowl and garnish with the crushed peanuts.
- Cook the rice noodles in boiling water for 3 to 4 minutes or just until tender. Rinse under cold water then drain well.
- Place the rice noodles, lettuce, prawns, basil, cilantro, mint, carrot and pork on a platter or in small bowls at the table where you will assemble the spring rolls. Have a large wooden cutting board or big plate on hand for rolling. In a bowl or pan large enough to accommodate the rice paper, add room-temperature water.
- To assemble the rolls, dip one sheet of rice paper into the water, submerging the paper entirely. Remove the rice paper immediately, shake off any excess water and lay it flat on the cutting board or platter. Place some chopped lettuce on the bottom edge of the rice paper and three prawns side by side above the lettuce. Leave about 2 inches (5 cm) on either side. Place a couple of leaves from any or all of the herbs, a few carrot slices and a small portion of the rice noodles on top of the lettuce. Place a long thin slice of the pork on top of the prawns.
VIETNAMESE SPRING ROLLS (GỏI CUốN) WITH SALMON AND …
From linsfood.com
5/5 (14)Calories 227 per servingCategory Starter
- Mix everything together and leave aside for the flavours to develop while you attend to everything else.
- Place the salmon, shiitake, 1 tablespoon soy sauce and a dash of pepper in a large frying pan over medium high heat. There is no need for additional fat, as the fat from the salmon and the liquid from the mushrooms and soy sauce will suffice.
VIETNAMESE SPRING ROLLS RECIPE (GỏI CUốN) - TAKES TWO EGGS
From takestwoeggs.com
5/5 (1)Total Time 55 minsCategory Appetizer & SidesCalories 576 per serving
- Boil the Pork. In a large saucepan, fill the pot with water covering the pork with about 1 inch of water. Add salt and sugar. Bring to a boil and then lower the heat to medium heat and simmer for roughly 30 minutes. Take the pork out and leave the water for the shrimp. The pork is cooked when it floats to the top and is no longer pink in the middle. Thinly slice the pork.
- Boil the Shrimp. In the same saucepan, heat to a boil, add the shrimp into the pot. Cook until the shrimp turn pink about 2-3 minutes. Peel and devein the shrimp. (Optional) Slice the shrimp in half along the body.
- Boil the Noodles. In a separate large pot, fill the 3/4 of the pot with water and bring to a boil. Add the vermicelli noodles and boil for 8 minutes ( or follow the instructions on the package). Drain and run cold water over the noodles to stop them from cooking.
THE HIRSHON VIETNAMESE SPRING ROLLS - GỏI CUốN - THE FOOD ...
From thefooddictator.com
Estimated Reading Time 7 mins
VIETNAMESE FOOD: 10 DISHES YOU NEED TO TRY IN 2021 | ROUGH ...
SOUTHERN VIETNAM: GỏI CUốN (AKA SPRING ROLL) | FOOD TOURING
From food-touring.com
Estimated Reading Time 3 mins
VIETNAMESE SPRING ROLL GOI CUON, CUISINE, LOCAL DISHES ...
From lotussia.com
Estimated Reading Time 40 secs
HOW TO MAKE VIETNAMESE SPRING ROLLS (GỏI CUốN) - I'M NOT ...
From imnotthenanny.com
Estimated Reading Time 4 mins
GOI CUON (VIETNAMESE SALAD/SUMMER ROLLS): I NEVER KNEW ...
From wanderingchopsticks.blogspot.com
Author Wandering ChopsticksEstimated Reading Time 8 mins
GỏI CUốN SPRING ROLLS ARE FRESH ... - WILL FLY FOR FOOD
From willflyforfood.net
Estimated Reading Time 6 mins
BEST VIETNAMESE SPRING ROLLS IN SINGAPORE - EPICURE MAGAZINE
From epicureasia.com
Estimated Reading Time 5 mins
GOI CUON - 530 PHOTOS & 487 REVIEWS - VIETNAMESE - 420 ...
From yelp.ca
4.5/5 (487)Phone (619) 230-5666Cuisine Vietnamese
WORLD'S BEST DISHES: VIETNAMESE GỏI CUốN (SPRING ROLLS ...
From bunmigrill.com
Estimated Reading Time 3 mins
VIETNAMESE SPRING ROLL (GOI CUON) - SCOOTER SAIGON TOUR
From scootersaigontour.com
Estimated Reading Time 6 mins
STREET FOOD IN VIETNAM - VIETNAMESE SPRING ROLL - GOI CUON ...
From youtube.com
GOI CUON: LEARN HOW TO MAKE VIETNAMESE SPRING ROLLS ...
From finedininglovers.com
VIETNAMESE SUMMER ROLLS (GỏI CUốN) - WORLD FOOD ATLAS ...
From tasteatlas.com
VIETNAM STREET FOOD - VIETNAMESE SPRING ROLL - GOI CUON ...
SPRING ROLLS — VICKY PHAM — VIETNAMESE HOME COOKING
From vickypham.com
VIETNAMESE FRESH SPRING ROLLS (GOI CUON) – CITY FARMERS …
From cityfarmers.market
VIETNAMESE SPRING ROLL/ GOI CUON – FOODIE TRAIL
From foodie-trail.com
VIETNAMESE FOOD | GOI CUON (SPRING ROLLS) & PEANUT SAUCE ...
From youtube.com
VIETNAMESE SPRING ROLLS WITH PORK & SHRIMP (GỏI CUốN TôM ...
From vickypham.com
GOI CUON (VIETNAMESE SPRING ROLLS) | HEALTHY RECIPE
From tfninternational.com
GOI CUON MENU, PRICES & HOURS OF OPERATION 2021 - NATIONAL ...
From national.restaurant
GOI CUON INC
From goicuon.us
VIETNAMESE FOOD MUKBANG - SPRING ROLLS (GOI CUON) - …
From youtube.com
GỏI CUốN - WIKIPEDIA
From en.wikipedia.org
GOI CUON (VIETNAMESE FRESH SPRING ROLLS) – VIETGLOBE.ORG
From vietglobe.org
VIETNAMESE SPRING ROLLS WITH PORK AND SHRIMP (GỏI CUốN TôM ...
From stefangourmet.com
THE HEALTHIEST VIETNAMESE FOOD - CULTURE TRIP
VIETNAMESE SPRING ROLLS RECIPE | HOW TO MAKE SPRING ROLLS ...
From youtube.com
GỎI CUỐN VIETNAMESE SPRING ROLLS - DIEPLICIOUS
From dieplicious.com
THE BEST VIETNAMESE SPRING ROLLS (GOI CUON) IN LOS ANGELES ...
From chowhound.com
HOW TO MAKE GỏI CUốN, VIETNAMESE SPRING ROLLS
From keloland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love