Ingredients with Measurements:
- 12 rice paper wrappers
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb cooked crab meat
- 1/2 lb cooked squid, sliced into rings
- 1/2 cup cooked rice noodles
- 1/2 cup bean sprouts
- 1/2 cup shredded lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1/4 cup peanut sauce
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 red chili, sliced
- Water for soaking rice paper wrappers
Special equipment needed:
- Large bowl for soaking rice paper wrappers
- Cutting board
- Sharp knife
- Small bowls for sauces
Step-by-step instructions:
1. In a small bowl, mix together hoisin sauce and peanut sauce. Set aside.
2. In another small bowl, mix together fish sauce, lime juice, sugar, garlic, and chili. Set aside.
3. Prepare all the ingredients and arrange them on a plate or cutting board for easy access.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water and let it soak for about 10 seconds or until it becomes soft and pliable.
5. Place the soaked rice paper wrapper on a clean surface. Place a few shrimp, crab meat, squid, rice noodles, bean sprouts, lettuce, mint leaves, cilantro leaves, and chopped peanuts in the center of the wrapper.
6. Fold the bottom of the wrapper over the filling, then fold the sides in, and roll tightly to enclose the filling. Repeat with the remaining ingredients.
7. Serve the Goi Cuon with the hoisin-peanut sauce and fish sauce dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
Makes 12 rolls, serving size is 2 rolls per person.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 35g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for seafood.
- Rice vermicelli can be substituted for rice noodles.
- Cucumber or carrots can be substituted for bean sprouts.
Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Use different herbs such as Thai basil or parsley.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure the rice paper wrappers are completely softened before rolling to prevent tearing.
- Use a damp towel to keep the rice paper wrappers from drying out.
- Dip the rolls in the sauce just before eating to prevent them from getting soggy.
Storage instructions:
Goi Cuon is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
Goi Cuon is best served cold and should not be reheated.
Presentation ideas:
Arrange the Goi Cuon on a platter and garnish with extra herbs and chopped peanuts.
Garnishes:
Extra herbs and chopped peanuts.
Pairings:
Goi Cuon pairs well with a light and refreshing white wine or a cold beer.
Suggested side dishes:
Serve with a side of steamed rice or a light salad.
Troubleshooting advice:
If the rice paper wrapper tears, use another wrapper to wrap around it to prevent the filling from falling out.
Food safety advice:
Make sure all seafood is cooked thoroughly before using in the recipe.
Food history:
Goi Cuon is a traditional Vietnamese dish that is often served as an appetizer or snack.
Flavor profiles:
Goi Cuon is a fresh and light dish that is full of flavor from the seafood, herbs, and sauces.
Serving suggestions:
Serve Goi Cuon as an appetizer or snack at a party or as a light lunch or dinner.
Related Categories
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Region: Vietnamese