Ingredients with Measurements:
- 8 rice paper wrappers
- 8 large cooked shrimp, peeled and deveined
- 1/2 lb. cooked pork, sliced into thin strips
- 1 cup cooked vermicelli noodles
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup shredded carrots
- 1/2 cup shredded lettuce
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1/4 cup peanut sauce
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Large bowl of warm water
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Soak the rice paper wrappers in warm water for 10-15 seconds until they become pliable.
2. Place the softened wrapper on a cutting board and add a few leaves of mint, cilantro, and basil on the bottom third of the wrapper.
3. Add a few slices of pork, shrimp, vermicelli noodles, shredded carrots, and lettuce on top of the herbs.
4. Sprinkle with chopped peanuts and season with salt and pepper.
5. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to form a cylinder.
6. Repeat with the remaining ingredients.
7. In a small bowl, whisk together the hoisin sauce, peanut sauce, and water to make the dipping sauce.
8. Serve the Goi Cuon with the dipping sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: None
5. Temperature:
Not applicable
Serving size:
Makes 8 rolls, serving size is 2 rolls per person.
Nutritional information:
Calories: 238
Fat: 8g
Carbohydrates: 24g
Protein: 18g
Sodium: 530mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Pork can be substituted with beef or shrimp.
- Vermicelli noodles can be substituted with rice noodles or soba noodles.
- Mint, cilantro, and basil can be substituted with other fresh herbs like Thai basil or parsley.
- Carrots can be substituted with julienned cucumber or bell pepper.
Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Use a different dipping sauce like sweet chili sauce or soy sauce.
- Add a spicy kick with sliced jalapenos or sriracha sauce.
- Make a vegetarian version by omitting the meat and adding more vegetables and tofu.
Tips and tricks:
- Don't overfill the rice paper wrappers or they will be difficult to roll.
- Use warm water to soften the rice paper wrappers, but not too hot or they will tear.
- Keep the filling ingredients in a neat pile to make rolling easier.
- Serve immediately after rolling to prevent the rice paper from becoming soggy.
Storage instructions:
Goi Cuon is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Goi Cuon is best served cold, so there is no need to reheat.
Presentation ideas:
Arrange the Goi Cuon on a platter and garnish with extra herbs and chopped peanuts. Serve the dipping sauce in a small bowl on the side.
Garnishes:
Fresh herbs like mint, cilantro, and basil, chopped peanuts, sliced jalapenos.
Pairings:
Goi Cuon pairs well with a light and refreshing drink like iced tea or a Vietnamese coffee.
Suggested side dishes:
Serve Goi Cuon with a side of steamed rice or a Vietnamese noodle salad.
Troubleshooting advice:
If the rice paper wrappers tear, try soaking them for a shorter amount of time or using warmer water. If the filling is too wet, pat the ingredients dry with a paper towel before rolling.
Food safety advice:
Make sure all ingredients are cooked and stored properly to prevent foodborne illness.
Food history:
Goi Cuon is a popular Vietnamese dish that originated in the southern region of Vietnam. It is also known as Vietnamese spring rolls or summer rolls.
Flavor profiles:
Goi Cuon is a fresh and light dish with a combination of sweet, salty, and savory flavors. The dipping sauce adds a tangy and slightly sweet element.
Serving suggestions:
Serve Goi Cuon as an appetizer or a light meal.
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Region: Vietnamese