DISH STORY
Spring Roll or “Gỏi Cuốn”
What we love most about Spring Rolls Goi Cuon is that the recipe stick the whole family members together. Whether it’s wrapping or preparing, washing all the herbs, cooking rice vermicelli, pork and shrimp, you can be sure everyone will have a role. It’s create a cozy atmosphere at every corner.
INGREDIENTS
Fresh prawn: 1kg
Pork belly: 1kg
Herbs (basil, perilla, coriander, mint, garlic chives, etc)
Bean sprouts
Lettuce
‘Rice & More’ rice paper for spring rolls: 1 package
‘Rice & More’ rice vermicelli: 1 package
‘RICE & MORE’ RICE VERMICELLI COOKING GUIDELINES
- Boil a pot of water and cook the rice vermicelli for 10 minutes or until it’s tender. Make sure to stir while cooking to prevent from sticking together.
- Take out and run the rice vermicelli under the cool water. Let it dry in a colander or a basket.
DIRECTIONS
Let’s cook!
1. Preparing the meat and shrimp:
- Put washed pork belly in a boiled water pot. After 7 – 10 minutes, put shrimp together.
- Take out shrimps first once they turn red. Pork Belly is taken in 10 – 15 minutes later or until soft.
- Slice into thin pieces.
2. Arrange all ingredients close to you before rolling like this keep the meat, shrimps and water closest to you, rice vermicelli and herbs behind them.
3. Set up 1 cleaned plate.
4. Dip the rice paper into water until the entire surface is all wet. Then lay down into the plate.
5. Put the lettuce on the part of rice paper closest to you and place the other herbs on top.
6. Grab some cooked rice vermicelli and put it over the herbs.
7. Lay down a few slices of pork above the greens. Make sure to leave no gaps because all will be shown in the final roll.
8. Lay 2 -3 shrimps above the porks.
9. Place a sprig of garlic chive along the the length of meat. Let a part of it sticks out as a garnish.
10. Fold the left and right side of the rice paper towards the middle and rolling tightly.
11. Serve Vietnamese spring rolls (Goi Cuon) with ‘sweet and sour fish sauce’ or peanut hoisin sauce.
See more how to make:
Peanut Hoisin Sauce https://www.wokandkin.com/peanut-hoisin-sauce-for-vietnamese-rice-paper-rolls/
Sweet and sour fish sauce https://www.wokandkin.com/vietnamese-dipping-sauce-nuoc-mam/
NUTRITION FACTS
Calories: 1308kcal | Carbohydrates: 28g | Protein: 50g | Fat: 109g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 1452mg | Potassium: 632mg | Fiber: 1g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg
NOTE
You can use other meat as long as it’s small enough to be wrapped in ‘banh trang’. Or even you can make it vegetarian.
