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
CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Provided by Bill
Categories Appetizer
Time 2h40m
Number Of Ingredients 18
Steps:
- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
- Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
- Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
- When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRESH VIETNAMESE SPRING ROLLS
These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Below, I have listed dipping sauce options. Traditionally, the spring rolls are served with nước chấm, a fish sauce-based dipping sauce. I've found that they taste good with peanut sauce too. The spring rolls are best consumed the day they are made.
Provided by Lisa Lin
Categories Appetizers
Time 50m
Number Of Ingredients 21
Steps:
- Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
- Taste the sauce and adjust the seasonings as necessary.
- I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
- Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
- Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
- Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
- Fill a large saucepan or small pot with water and bring it to boil on high heat.
- Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
- Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
- Fill a large bowl with lukewarm water to wet the rice paper sheets.
- Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
- Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
- Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
- Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
- Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
- Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
- Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
- Serve the spring rolls with the dipping sauce.
Nutrition Facts : ServingSize 1 spring roll (without sauce), Calories 90 kcal, Carbohydrate 8.6 g, Protein 6.7 g, Fat 0.3 g, SaturatedFat 0.1 g, Cholesterol 45.6 mg, Sodium 129.3 mg, Fiber 1.2 g, Sugar 1.5 g
VIETNAMESE SPRING ROLLS
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
Provided by canarygirl
Categories Pork
Time 1h
Yield 20 spring rolls
Number Of Ingredients 15
Steps:
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
- Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
- Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
VIETNAMESE SPRING ROLLS
These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.
Provided by Gerry
Categories Lunch/Snacks
Time 20m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl add first nine ingredients mixing well.
- Place about 2 tablespoons filling in centre of each spring roll wrapper.
- Fold bottom corner up over filling, fold in both sides.
- Dampen edge of wrapper and roll tightly to seal
- Repeat with remaining filling and wrappers.
- Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Nutrition Facts : Calories 77.5, Fat 4.2, SaturatedFat 1.5, Cholesterol 21.2, Sodium 122.4, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 4.3
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by ElizabethKnicely
Categories Rice
Time 50m
Yield 8 spring rolls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 64.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 11.8, Sodium 398.4, Carbohydrate 12.6, Fiber 0.4, Sugar 5, Protein 2.1
VIETNAMESE SPRING ROLLS
I got this recipe from a Vietnamese woman while living in Canada. I didn't realise how easy it was to make these little suckers! There aren't alot of ingredients, and you don't hafta be a master asian chef; but you do hafta have some patience! When you grate the carrot, do it lenthwise, so the pieces are long and thin. Make sure the celery root is FINELY minced. Just a couple of tips if you want these to be truly authentic. Give yourself a couple of hours, and you'll be glad you did!
Provided by getoutofmygalley
Categories Pork
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Thaw out wraps (they usually come frozen at the asian supermarket) about halfway, so you can work with them.
- Combine pork with carrot, celery root, and soy sauce.
- Gently fold in the chicken stock powder.
- Cut the noodles so that you can fold them into the pork mixture.
- Combine all ingredients well with your hands.
- Assemble the rolls suing about 1 1/2 tsp of pork mixture, rolling it in the wraps like mini-burritos, being sure to do so tightly.
- Put about an inch of Canola oil in a deep 9 inch skillet. Fry the spring rolls in the oil until golden brown on all sides.
Nutrition Facts : Calories 203.4, Fat 6.5, SaturatedFat 2.3, Cholesterol 29.9, Sodium 372.6, Carbohydrate 23.9, Fiber 1.4, Sugar 1, Protein 11.4
HAU'S VIETNAMESE SPRING ROLLS
My friend and coworker used to bring these spring rolls to potluck lunches where they were inhaled by everyone. They are so delicious! The number of egg rolls this recipe makes is an estimate. The preparation and frying times depend on how quickly you can make the spring rolls and how many you're frying at that time. The spring rolls can be made ahead of time, frozen and cooked when you need them.
Provided by Dreamer in Ontario
Categories Pork
Time 1h30m
Yield 50 egg rolls
Number Of Ingredients 14
Steps:
- Mix together all ingredients except the egg white.
- Use a fork and spoon to place mixture on wrappers.
- Use the fork to form the mixture into roll shape on the wrapper.
- Roll up wrapper.
- Use egg white to seal edges.
- May be frozen at this point. Use wax paper to separate layers.
- Remove desired number of spring rolls and fry until golden brown (do not thaw).
Nutrition Facts : Calories 37.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 19.7, Sodium 66, Carbohydrate 1, Fiber 0.1, Sugar 0.6, Protein 3.5
More about "haus vietnamese spring rolls food"
VIETNAMESE FRESH SPRING ROLLS RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
EASY AUTHENTIC VIETNAMESE SPRING ROLLS - GỏI CUốN RECIPE
From cookingwithlane.com
THE ULTIMATE GUIDE TO SPRING ROLLS - I AM A FOOD BLOG
From iamafoodblog.com
CHA GIO (VIETNAMESE FRIED SPRING ROLLS) • CURIOUS …
From curiouscuisiniere.com
VIETNAMESE FRIED SPRING ROLLS | ONE WORLD KITCHEN | SBS …
From sbs.com.au
VIETNAMESE SPRING ROLLS - THAT PEANUT SAUCE THO! – …
From futuredish.com
VIETNAMESE SPRING ROLLS: FRY & FRESH ROLLS WITH RECIPE - VIETNAM …
From vietnamtravel.com
HOW TO MAKE VIETNAMESE SPRING ROLLS: 12 STEPS (WITH PICTURES)
From wikihow.com
VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE - THE LITTLE KITCHEN
From thelittlekitchen.net
CHả GIò CHAY (VIETNAMESE VEGETARIAN SPRING ROLLS)
From thefoodietakesflight.com
VIETNAMESE SPOT PLAYS WITH FLAVOURS TO MAKE DELICIOUS BANH MI
From cbc.ca
GỏI CUốN - WIKIPEDIA
From en.wikipedia.org
TOFU VIETNAMESE SPRING ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BEST VIETNAMESE SPRING ROLLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VIETNAMESE SPRING ROLLS | BETTER HOMES & GARDENS
From bhg.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