Vietnamese Goi Cuon (Spring Rolls) Recipe
Spring rolls are a traditional Vietnamese appetizer made with pork, prawns, vegetables, bún (rice vermicelli), herbs, and various other ingredients. These components are wrapped in Vietnamese bánh tráng, also known as rice paper or cold roll.
Ingredients
- Rice vermicelli – 2 oz.
- Toasted sesame oil – 1 tsp.
- Cooked shrimp (peeled, deveined and sliced in half) – 8
- Fine sea salt – ¼ tsp.
- Torn butter lettuce (ribs removed) – 1 cup
- Red cabbage (thinly sliced) – 1 cup
- Carrots (peeled and sliced into strips with a julienne peeler) – 2
- Cucumber (sliced into strips with a julienne peeler) – 1
- Jalapeños (ribs and seeds removed, thinly sliced) – 2
- Green onions (thinly sliced) – ¼ cup
- Fresh cilantro (roughly chopped) – ¼ cup
- Fresh mint (roughly chopped) – ¼ cup
- Rice paper (spring roll wrappers) – 8 sheets
Instructions
- Start by taking a medium-sized pot. Add water and bring it to a boil. Add the noodles and allow them to cook, just until al dente. Once done, drain the water, rinse the noodles under cool water, and transfer them back to the pot. Toss the noodles with the sesame oil and salt and keep them aside. Make sure the tossing part is done off the heat.
- Next, pour water into a shallow pan. Fold a lint-free tea towel in half and set it beside the dish. Remember to keep your prepared stuffing close at hand. Take the green onions, cilantro and mint. Mix all the ingredients in a small bowl.
- Now, take one rice paper, place it in the water and allow it to rest for approximately 20 seconds. Wait until the paper is flexible but not super floppy. Slowly, place it on the towel.
- Arrange a few pieces of butter lettuce, 2 shrimp halves, a small handful ofrice noodles, cabbage, some carrot stripes, cucumber and jalapeño on the paper. Remember to place the fillings in only the lower third of the paper, leaving about 1 inch of open paper around the ends. Add a generous amount of herb mix.
- Fold the lower end up over the stuffing, working your way up until the stuffing is completely enclosed. Fold over the short sides, similar to how we prepare a burrito. Last of all, roll it up.
- Repeat with the leftover ingredients and there you have it. Your Vietnamese spring rolls are ready to be served!
Nutrition
Calories: 177kcalCarbohydrates: 17gProtein: 21gFat: 2gSaturated Fat: 1gCholesterol: 179mgSodium: 893mgFiber: 2gSugar: 2g
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