VIETNAMESE SPRING ROLLS (Gỏi Cuốn) with PEANUT DIPPING SAUCE
21 steps
Prep:30minCook:50min
Growing up as an Asian American and especially with Vietnamese roots, I have always respected the cultural heritage that I learned from my family. And one of the things that I am always grateful for being a Vietnamese is that I get to try a lot of delicious Vietnamese dishes such as pho, banh xeo, egg coffee (a drink originating from Vietnam),... especially spring rolls (gỏi cuốn) - a very suitable dish for summer because it has a lot of vegetables and is dipped in peanut sauce. If you like it then check out the detailed recipe below!
Updated at: Sun, 20 Aug 2023 12:35:21 GMT
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Ingredients
20 servings
PORK :
SHRIMP :
VEGGIES AND OTHER INGREDIENTS :
2 headgreen leaf lettuce
or red leaf lettuce
1 bunchmint
1 bunchchives
1 packdried rice paper
1 packdried rice noodles
or dried bánh hỏi
PEANUT DIPPING SAUCE :
Instructions
COOKING PORK :
Step 1
Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
Step 2
Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
COOKING SHRIMP :
Step 3
Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
Step 4
Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
Step 5
Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
RICE NOODLES :
Step 6
Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
VEGGIES :
Step 7
Prepare your vegetables by rinsing and drying them.
SPRING ROLL WRAPPING :
Step 8
Cut reinforcements for the wrapper: take a sheet of rice paper and cut it into four even pieces (notice the 2nd layer of rice paper on the left photo. Doubling up rice paper where the meat goes will help prevent tearing at these bumpier spots on the roll.
Step 9
Quickly dip one sheet of rice paper in lukewarm water, add a dipped piece of rice paper reinforcement, then add cooked rice noodles to the bottom of the wrapper. The width of the noodles will dictate the length of your roll. Notice the 1.5-2″ space left available on the left and right of the noodles.
Step 10
Add lettuce on top of the roll, cutting or breaking off parts as necessary so it matches or is shorter than the noodle width. After eating a few rolls you’ll learn a ratio of veggies to noodles that you like, you can always adjust later.
Step 11
Add any herbs you like, again keeping it narrower than the lettuce or noodle width.
Step 12
Add one row of pork right up against where the noodles end, keeping roughly the same width or narrower than the noodles. Add shrimp in the same way, touching, and the same width as the rest of the ingredients.
Step 13
Fold the sides of the rice paper along the entire height of the wrapper. Add a few sprigs of chives too for flavor and decoration, making sure it sticks out a bit.
Step 14
Begin to wrap. Make this part relatively tight, so the roll is tight all the way through. This is the most difficult part as you will have to continually push in veggies across the entire roll to maintain an even tightness throughout the roll. Trust me, it’s worth it!
Step 15
Once you reach the part where the meat starts being rolled up, loosen the pressure a bit since the meat is more rigid. We have a reinforcement layer of rice paper, but if it’s too tight here the spring roll can break.
Step 16
Continue rolling all the way up until you run out of wrapper, then you’re done!
PEANUT DIPPING SAUCE :
Step 17
Heat pan on medium heat, then add oil and garlic. Saute until lightly browned.
Step 18
Add in hoisin sauce, peanut butter, and water and mix thoroughly.
Step 19
Turn the heat up to medium high, and bring to a boil.
Step 20
Then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
Step 21
Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.
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