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
PORK AND SHRIMP SPRING ROLL (GOI CUON) WITH PEANUT SAUCE (NUOC L
Make and share this Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
- Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding.
- Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
- Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
- Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
- Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
- May be served warm or at room temperature.
- Yield: about 1 1/4 cups.
PORK & SHRIMP SPRING ROLL WITH PEANUT SAUCE
This is Emeril Legasse's recipe from his 2005 television show on Vietnamese cuisine, and includes the ingredients for the fresh rolls called "Goi Cuon" and the sauce called "Nuoc Leo." These rolls turn out exactly like the ones you get in the finest restaurants. You can make the meat and vegetables ahead of time and keep them in the fridge, but only roll what you intend to serve immediately. The prepared rolls will harden quickly after less than 12 hours in the refrigerator. Don't let the long ingredient list scare you away. These rolls are incredibly simple to make, and are very healthy!
Provided by Faux Chef Lael
Categories Vegetable
Time 1h30m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 27
Steps:
- Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
- Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
- Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
- Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
- Directions for Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
- May be served warm or at room temperature.
- Yield: about 1 1/4 cups.
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
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