VIETNAMESE FRESH SPRING ROLLS (GOI CUON)
Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce and herbs wrapped in soft chewy rice paper wrappers. Serve them as a refreshing and tasty appetizer and impress your guests.
Provided by Sophie
Categories Appetizers and Side dishes Main Dish
Time 1h
Number Of Ingredients 10
Steps:
- Parboil the pork for a minute, discard the liquid. After that, bring water to a boil in a clean pot, add ginger, salt and the pork. Skim off any foam. Lower the heat to maintain a simmer and place the lid slightly askew. Cook for 25-30 minutes or until the pork is just cooked through. Transfer to a bowl with iced water to stop the cooking.
- Bring plenty of water to a boil and add the shrimp. Poach for about 2 minutes until they are just cooked through. Put them in a bowl with iced water immediately.
- Slice the pork as thinly as you can. Peel off the shrimp shells and slice the shrimp in half lengthwise (remove the veins if needed).
- Set up a work station with all ingredients to make the spring rolls and a plate/bowl with clean water. Briefly dip one rice paper wrapper into the plate with water to wet it just enough to make it pliable and then lay flat.
- Add a layer of lettuce, fresh herbs and vermicelli noodles. Fold left and right corners of the rice paper over the filling.
- Place a couple of pork slices right above the veggies and noodles (about the middle of the rice paper) and place two of the shrimp halves above the pork slices (about the top part of the rice paper). Then roll it up away from you. Place on a serving plate with the shrimp side up.
- Repeat with remaining filling and wrappers. Serve immediately with a dipping sauce. Recipes for two types of dipping sauce are in the Notes below.
Nutrition Facts : Calories 183 kcal, Carbohydrate 23 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 86 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRESH SPRING ROLLS- GOI CUON
These are fun to make and so tasty too! Serve with Recipe #383691. Chicken can be substituted for the shrimp. Another Cook's Illustrated recipe!
Provided by Galley Wench
Categories Vegetable
Time 35m
Yield 8 Spring Rolls
Number Of Ingredients 13
Steps:
- Bring 4 quarts of water to a boil in a large pot.
- Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
- Drain and transfer noodles to a medium bowl.
- Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
- Toss 2 tablespoons of the lime juice mixture with the noodles.
- In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
- In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
- Spread a clean, damp kitchen towel on a work surface.
- Fill a 9-inch pie plate with 1 inch of room temperature water.
- Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
- Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
- Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
- To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
- Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
- Then transfer to a serving platter and cover with a second damp kitchen towel.
- Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
- Serve with the peanut dipping sauce.
VIETNAMESE FRESH SPRING ROLLS ( GOI CUON )
These springrolls will bring you all the freshness and flavour you cannot find in the fried springrolls. Everytime we have a ladies' lunch, I will always be asked to make them. It is easy to make and the ingredients can be found in either chinese, thailand or vietnamese groceries stores.
Provided by anhdaotollefsen
Categories Vietnamese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
- Cook the pork, let it cool down and cut into thin slices.
- Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.
- Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
- Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
- Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.
- Roll the paper tightly until the edges stick together.
- Place the rolls under a damp towel until serving time to keep them moist.
- Dipping sauce.
- Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
- Chopped finely a pinch of roasted peanuts and spread on top when serving.
Nutrition Facts : Calories 130.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 63, Sodium 329.3, Carbohydrate 22, Fiber 0.6, Sugar 0.5, Protein 8.1
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