Wrap the shrimp and vegetables in rice noodles in this simple Goi Cuon meal. Present this dish of fresh spring rolls from Vietnam with a hoisin-peanut sauce as the perfect complement.
GOI CUON RECIPE
Goi Cuon is Vietnamese spring rolls that are served fresh. As a side dish, they’re known as Summer Rolls.
Usually, these fresh Vietnamese spring rolls are wrapped in Vietnamese rice paper with rice vermicelli, fresh veggies, herbs, boiled shrimp, and sliced pork rather than fried Vietnamese spring rolls.
Grilled pork, sausage, fish, and mini-fried spring rolls can all be found in recipes for fresh rolls.
Hoisin peanut sauce or Nuoc Cham, a basic Vietnamese dipping sauce, are frequent accompaniments to this snack.
PEANUT DIPPING SAUCE
Peanut sauce infused with Hoisin sauce is commonly served with Vietnamese spring rolls at Vietnamese restaurants.
Five minutes is all it takes to mix up a batch.
FREQUENTLY ASKED QUESTIONS
CAN I USE GRILLED PORK AS THE FILLING?
- You certainly can. Goi Cuon Thit Heo Nuong is the Vietnamese name for grilled pork fresh spring rolls. They’re undoubtedly the greatest, with charred and grilled pork within the buns.
CAN I MAKE THE RECIPE INTO A VEGAN OR VEGETARIAN RECIPE?
- You certainly can. For a vegan and vegetarian version, use fried tofu slices to replace the animal protein. Vegetarians and vegans alike can enjoy this sauce.
The average number of calories in one serving?
- Each roll of this recipe contains only 178 calories.
With this recipe, what exist its complementary dishes?
Serve this dish alongside other Vietnamese-inspired dishes for a multicultural spread. The following recipes are great for nutritious Vietnamese cuisine and a quick midweek dinner.
- PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
- BEAN CURD SKIN WITH SHRIMP
- GOI CUON (VIETNAMESE FRESH SPRING ROLLS)
- CARAMEL SHRIMP (VIETNAMESE TOM RIM)
- Eight sheets of Vietnamese rice paper
- Three leaves lettuce
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
- 6 oz. (170 g) dry Vietnamese rice sticks (rice noodles or vermicelli)
- 2 oz. (56 g) carrot, peeled and cut into thin strips
- 6 oz. (170 g) peeled and deveined shrimp
HOISIN PEANUT DIPPING SAUCE:
- One tablespoon of creamy peanut butter
- Four teaspoons of apple cider vinegar
- One tablespoon of roasted peanuts, coarsely chopped
- 1/4 cup warm water
- sugar, to taste
- Four tablespoons of hoisin sauce
- Cook the rice sticks according to the instructions on the package. Run cold water over the rice sticks in a colander to cool them down. Set aside.
- Bring a tiny amount of water to a boil in a separate pot. Make sure you cook the shrimp for precisely one minute to ensure the shrimp are cooked through properly. Drain and cool completely. Cut the shrimp in half, lengthwise, to make two halves. Set aside for later.
- Tweak the lettuce by removing its spines and tearing it into eight parts. Make eight servings of each of the following: rice sticks, shrimp, carrots, and mint leaves.
- Prepare Goi Cuon by soaking a rice paper sheet in lukewarm water. Using a dry chopping board, immediately remove the excess water. You should cover rice paper with a layer of lettuce, followed by carrots, cilantro, and mint leaves.
- You should firmly fold rice paper over the filling; then, you should fold the rice paper over the filling on the left and right edges. Make sure that you tightly wrap the filling. Place three shrimp halves horizontally on top of a sushi roll with the orange side facing down. Continue to roll it over as you please. Then, repeat the process until all of the ingredients are gone.
- Make the Hoisin Peanut Dipping Sauce by combining the ingredients in a small bowl. Mix it thoroughly with a whisk. Add the chopped roasted peanuts as a finishing touch to the dip bowl.
- You can serve Hoisin Peanut Dipping Sauce with the Goi Cuon immediately after cutting it in half diagonally.