goi-cuon
Next Dish: Batar Da’an
Goi Cuon, also known as Vietnamese spring rolls or salad rolls, is a traditional Vietnamese dish. The main ingredients are pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in bánh tráng or rice paper. They are often served at room temperature and are not deep-fried or cooked on the outside. These rolls are typically served with a dipping sauce, such as hoisin sauce, peanut sauce, or fish sauce.
Recipe
Ingredients:
12 medium shrimp, peeled and deveined
4 ounces rice vermicelli noodles
8 rice paper wrappers
8 large fresh basil leaves
1 cup bean sprouts
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cucumber, peeled and sliced into thin strips
4 green onions, cut into thin strips
8 large lettuce leaves, ribs removed
Hoisin sauce, for serving
Peanut sauce, for serving
Instructions:
Bring a pot of water to a boil. Add the shrimp and cook until pink, about 2-3 minutes. Remove from the water and let cool. Once cool, slice each shrimp in half lengthwise.
In the same boiling water, cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds to soften. Lay the wrapper flat on a cutting board.
In the center of the wrapper, place two halves of shrimp with the cut side up. Top with a basil leaf, a small handful of vermicelli, bean sprouts, mint, cilantro, cucumber, and green onions. Fold in the sides of the wrapper, then roll the wrapper up tightly, starting from the bottom. Repeat with the remaining wrappers and fillings.
Serve the rolls whole or cut in half, with hoisin sauce and peanut sauce for dipping.