Ingredients with Measurements:
- 8 rice paper wrappers
- 4 eggs
- 1/2 pound cooked crab meat
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup shredded cucumber
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- 1/4 cup water
- 1 garlic clove, minced
- 1 small chili pepper, minced
Special equipment needed:
- Large bowl of warm water
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a small saucepan, combine fish sauce, lime juice, sugar, water, garlic, and chili pepper. Heat over medium heat, stirring occasionally, until sugar dissolves. Remove from heat and let cool.
2. In a mixing bowl, whisk eggs until well beaten. Heat a non-stick skillet over medium heat and add eggs. Cook, stirring occasionally, until eggs are scrambled and cooked through. Remove from heat and let cool.
3. Prepare all vegetables and herbs by washing and chopping them into small pieces.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Place the wrapper on a cutting board.
5. On the bottom third of the wrapper, place a small amount of each filling ingredient: egg, crab meat, bean sprouts, carrots, cucumber, mint, cilantro, and peanuts.
6. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
7. Repeat with remaining wrappers and filling ingredients.
8. Serve with the dipping sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
Makes 8 rolls
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 70mg
Sodium: 590mg
Total carbohydrates: 19g
Dietary fiber: 2g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of crab meat.
- Any other vegetables or herbs can be used based on personal preference.
Variations:
- Add avocado or mango for a sweet and creamy twist.
- Use a peanut dipping sauce instead of the fish sauce-based sauce.
Tips and tricks:
- Make sure to not overfill the rice paper wrappers to prevent them from tearing.
- Keep the wrappers covered with a damp towel to prevent them from drying out.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Store leftover rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or in a steamer until warmed through.
Presentation ideas:
Arrange the rolls on a platter and garnish with additional herbs and peanuts.
Garnishes:
Chopped peanuts, fresh herbs, sliced chili peppers.
Pairings:
Serve with a side of steamed rice or a light salad.
Suggested side dishes:
Steamed rice, cucumber salad, green papaya salad.
Troubleshooting advice:
If the rice paper wrappers tear, use a second wrapper to wrap around the first one.
Food safety advice:
Make sure all ingredients are fresh and properly cooked.
Food history:
Goi Cuon is a traditional Vietnamese dish that translates to "salad rolls." They are typically filled with fresh vegetables, herbs, and protein, and served with a dipping sauce.
Flavor profiles:
Fresh, light, and savory with a hint of sweetness and spice.
Serving suggestions:
Serve as an appetizer or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese