Vietnamese Style Spring Rolls (Goi Cuon) 越南春卷
The theme for vietnamese food is fresh vegetables and herbs. These vietnamese-style spring rolls are loaded with such an abundance of fresh vegetables and flavorful herbs. They are great as an appetizer and are delicious dipped in peanut or fish sauce.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram chicken meat (sliced/diced)
- 2 tsp sugar (marinate meat)
- 1 tsp soya sauce (marinate meat)
- 1 tsp pepper (marinate meat)
- 200 gram shrimp (peeled and deveined)
- 1 tsp salt
- 100 gram rice vermicelli (soaked and cooked)
- 6 cups water
- 2 tbsp vegetable oil
- 1 tsp garlic (minced)
- 1/2 cup water
- 1 tbsp sugar
- 4 tbsp hoisin sauce
- 3 tbsp peanut butter (creamy )
- 1 tbsp peanut (roasted and ground)
- 1 tsp garlic chili sauce (optional )
- 1/2 cup hot water
- 1/2 cup sugar
- 1/3 cup fish sauce
- 2 lime (freshly squeezed juice)
- 1 tbsp garlic (chopped )
- 1 tbsp bird eye's chili (chopped)
- 5 cups warm water
- 1 packet rice paper
- 1 cucumber (sliced)
- 1 Carrot (sliced)
- 1 bunch fresh lettuce (washed and drained)
- 1 bunch thai basil leaves (washed and drained)
- 1 bunch cilantro (washed and drained)
- 1 bunch mint (washed and drained)
- 1 packet garlic chives (washed, cut long)
Instructions
- 1
To make vietnamese spring rolls, start by cooking the meat and shrimp. Slice the chicken meat, peel and devein the shrimp.
- 2
Marinate the sliced meat with sugar, soy sauce and white pepper for at least an hour.
- 3
Then pan fry the meat on lightly oiled wok or pan, caramelize with some dark soy sauce.
- 4
Set aside the pan fried meat for later use.
- 5
Next, boil salt water on high heat in a small pan. Then add in shrimp, reduce heat to medium and allow the shrimp to simmer for 2 -3 minutes or until pink and cooked through.
- 6
Remove the shrimp and allow to cool. Then slice the shrimp in half lengthwise and set aside.
- 7
Next, prepare the noodles. Briefly soak rice vermicelli noodles in water.
- 8
Then cook the rice vermicelli noodles in a wok of boiling water for about 3 minutes, or until al dente.
- 9
Remove rice vermicelli, rinse in cold water and drain.
- 10
Set aside the cooked noodles.
- 11
Then prepare ingredients to make the smooth peanut sauce.
- 12
Heat up oil in the pan and fry garlic until lightly golden brown.
- 13
Then add in water.
- 14
And the sugar.
- 15
Followed by hoisin sauce.
- 16
And the creamy peanut butter.
- 17
Stir all ingredients together on low heat until the sauce becomes smooth and shiny.
- 18
Finally turn off the heat and turn the sauce onto serving bowl, garnish with ground roasted peanut and garlic chili sauce (optional). Then set aside.
- 19
Next, prepare ingredients to make the other sauce - the sweet and sour fish sauce.
- 20
In a bowl of hot water, add in sugar and mix to dissolve the sugar.
- 21
Then add in fish sauce and minced garlic. Squeeze in fresh lime juice and chopped bird eye's chilies.
- 22
Mix everything together, adjust to taste and set aside.
- 23
Lastly, prepare ingredients to wrap the spring rolls.
- 24
First dip the rice paper evenly in warm water and shake off all the excess water.
- 25
Put the damp rice paper on a plate or flat surface.
- 26
Next, put the fresh vegetables, herbs and noodles on one row, the pan fried meat on the second row and the sliced shrimp on the third row.
- 27
Roll the spring roll up tightly.
- 28
And before you get to the end (before the shrimp), fold up one side of the wrap and add in one garlic chive.
- 29
Continue to roll it up and seal it at the end. And we're done!
- 30
Serve these fresh spring rolls with the peanut dipping sauce that you made earlier.
- 31
These spring rolls are also good with the sweet and sour light fish sauce too. So Enjoy!