Vietnamese Spring Rolls (Goi Cuon): Freshness in Every Bite
Servings Prep Time
4 people 30minutes
Cook Time
40minutes
Servings Prep Time
4 people 30minutes
Cook Time
40minutes
Ingredients
Main Ingredients
Optional Additions
For the Dipping Sauce
  • Nuoc ChamFish sauce, sugar, lime juice, garlic, chili
  • Peanut SauceHoisin sauce, peanut butter, garlic, water
Instructions
  1. Prepare the Ingredients Boil the Pork Belly Place the pork belly in a pot of water with a pinch of salt. Bring to a boil, then lower the heat and simmer for about 20 minutes or until cooked through. Let it cool, then slice thinly into bite-sized pieces. Cook the Shrimp Boil the shrimp in lightly salted water for 2-3 minutes until pink and opaque. Remove the shells and devein the shrimp. Halve them lengthwise for easier rolling. Prepare the Vermicelli Noodles Cook the noodles according to the package instructions (usually 4-5 minutes in boiling water). Drain and rinse under cold water to prevent sticking, then set aside. Wash and Prepare the Vegetables Rinse the lettuce, herbs, and bean sprouts thoroughly. Pat dry with a clean towel. Julienne the carrots and cucumbers into thin strips for added crunch.
  2. Set Up Your Rolling Station Prepare a Rolling Surface Use a clean countertop or a large cutting board as your rolling surface. Fill a Bowl with Warm Water The warm water will soften the rice paper for rolling. Arrange Ingredients Nearby Place the cooked shrimp, pork slices, noodles, vegetables, and herbs in separate bowls or on a platter for easy access.
  3. Assemble the Goi Cuon Soften the Rice Paper Dip one sheet of rice paper into the warm water for 3-5 seconds. Remove and lay it flat on your rolling surface. Add the Filling Place a lettuce leaf slightly off-center on the rice paper. Add a small handful of vermicelli noodles, a few bean sprouts, and slices of carrot and cucumber. Lay 2-3 shrimp halves (orange side down) and 1-2 pork slices on top. Roll the Goi Cuon Fold the bottom edge of the rice paper over the filling. Fold in the sides to secure the edges. Roll tightly from bottom to top, keeping the filling snug as you go. Repeat Continue softening rice paper and assembling rolls until all the ingredients are used.
  4. Make the Dipping Sauce Nuoc Cham (Fish Sauce Dip) Combine 3 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, 1/2 cup water, 1 minced garlic clove, and sliced chili to taste. Mix well. Peanut Sauce Mix 2 tablespoons hoisin sauce, 1 tablespoon peanut butter, 1 minced garlic clove, and 2 tablespoons water in a small saucepan. Heat gently until smooth.
  5. Plate the Rolls Arrange the rolls neatly on a serving platter. Garnish with sprigs of fresh herbs or chive stalks for a decorative touch. Serve with Dipping Sauces Provide small bowls of nuoc cham and peanut sauce for dipping.
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