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
VIETNAMESE FRESH SPRING ROLLS
Full of fresh ingredients, Vietnamese spring rolls make for the perfect healthy and quick, grab-and-go lunch.
Provided by Sarah | Curious Cuisiniere
Categories Appetizers and Snacks
Time 25m
Number Of Ingredients 9
Steps:
- Cook the rice noodles according to their package directions. Drain and set aside.
- Mis en place. Get all your roll ingredients chopped and ready before you start on the rolls.
- Fill a large bowl with warm water. Dip a rice paper wrapper in the bowl, just long enough to cover the entire surface (both sides) with water. (No more than 3-5 seconds.) Place the moistened wrapper on a clean, damp tea towel.
- Layer your ingredients on the third of the wrapper closest to you, starting with a piece of a lettuce leaf, followed by carrot sticks, a few leaves of each herb, some rice noodles, and a little pork.
- After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper's edge over. Continue to roll away from you. Once you wrap the roll one full rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.
- After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper by now.) Fold the sides in and continue rolling away from you until all the rice paper has been used.
- Serve immediately with Hoisin sauce for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.
Nutrition Facts : Calories 239 calories, ServingSize 2 rolls
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
VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES
Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!
Provided by Jamie
Categories dinner lunch Main Course
Time 35m
Number Of Ingredients 32
Steps:
- For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
- Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
- Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
- Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
- Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
- (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
- Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
- Continue rolling until all the filling is rolled into the rice paper wrapper.
- Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
- Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
- Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.
Nutrition Facts : Calories 494 kcal, Carbohydrate 58 g, Protein 19 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2135 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
VIETNAMESE SPRING ROLLS WITHOUT THE MEAT
Hoisin Peanut Dipping Sauce (recipe follows). We have Vietnamese spring rolls on zaar, but what happens if you want a meatless version for some reason. eHow supplied the answer.
Provided by That is Dr House to
Categories Vegetable
Time 3m
Yield 14 rolls
Number Of Ingredients 12
Steps:
- Drain and rinse your bean sprouts. The wrappers should be 7 inches.
- Rehydrate the oriental mushrooms in hot water for 30 minutes.
- Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes.
- Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices.
- Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar.
- Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly.
- Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg.
- Now: Fold bottom corner up over filling.
- Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling.
- Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown.
- Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve.
Nutrition Facts : Calories 552.6, Fat 49.9, SaturatedFat 6.6, Cholesterol 18, Sodium 264.8, Carbohydrate 23.6, Fiber 1.4, Sugar 2.4, Protein 4.5
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 FRIED SPRING ROLLS
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.
Provided by Bich Minh Nguyen
Categories Mushroom Pork Shellfish Appetizer Fry Cocktail Party Shrimp Carrot Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 28
Steps:
- Make dipping sauce:
- Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
- Prepare filling:
- Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
- Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
- Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
- Assemble rolls:
- Line 2 trays with wax paper.
- Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
- Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)
This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.
Provided by agoldstone
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
- Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
- Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
- Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
- Heat oil in a work or large skillet over medium heat.
- Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 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.
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- At least 1 hour before (overnight is better), marinate the protein: crush 1 tablespoon of sugar, the ginger, garlic, lemongrass, and Thai chili (if using) in a mortar and pestle. Combine with your protein of choice with the fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
- Add a bit of oil to a skillet and fry your protein until well charred on both sides, in batches, depending on your skillet size. Remove from the pan.
- To the bottom third of the round, add a leaf or two of lettuce, then the protein, a small amount of vermicelli, vegetables, and herbs.
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