Vietnam · Vietnam

Goi Cuon (Vietnamese Fresh Spring Rolls)

Name: Goi Cuon (Vietnamese Fresh Spring Rolls)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: rice paper 12 pieces; shrimp, cooked 200 g; pork belly, sliced 150 g; rice vermicelli 100 g; lettuce leaves 12 pieces; mint leaves 10 g; cilantro 10 g; peanut butter 60 g; hoisin sauce 30 g; lime juice 20 ml; garlic cloves 5 g; chili sauce 5 g

Rice paper rolls filled with shrimp, pork, vermicelli, lettuce and herbs, dipped in peanut-hoisin sauce.

50 minutes · 4 servings · Easy

Gỏi cuốn is the counterpart to bánh xèo, one fresh and one fried, and its rice paper is dipped rather than steamed, so the wrapper goes soft and translucent. The filling is mostly lettuce and herbs, chosen for how they fold and hold. The peanut and hoisin dip is thicker and sweeter than nuoc cham, and it is the only cooked part of the dish.

Ingredients

rice paper12 pieces
shrimp, cooked200 g
pork belly, sliced150 g
rice vermicelli100 g
lettuce leaves12 pieces
mint leaves10 g
cilantro10 g
peanut butter60 g
hoisin sauce30 g
lime juice20 ml
garlic cloves5 g
chili sauce5 g

Directions

1
Cook vermicelli five minutes; rinse; slice pork belly thin and sear two minutes.
2
Dip rice paper in water two seconds to soften.
3
Layer lettuce, herbs, vermicelli, pork and shrimp; roll tightly.
4
Whisk peanut butter, hoisin, lime, garlic and chili into a dipping sauce.
5
Serve rolls with peanut-hoisin sauce.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content