Goi Cuon (Vietnamese Salad Roll)
Tara's Multicultural Table recipe - Vietnamese
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound thin rice noodles
- 12 (8 inch) round rice paper wrappers
- 10 large lettuce leaves (cut into 1 inch strips (about 2 cups))
- 1/2 cup fresh mint
- 1/2 cup fresh cilantro
- 5 green onions (cut into 3 inch pieces, the sliced into strips)
- 12 medium shrimp (cooked, peeled, and halved lengthwise)
- 1 cup hoisin sauce
- 1/4 cup smooth peanut butter
- 1 tablespoon unseasoned rice vinegar
- 2 cloves garlic (crushed)
- 1 Thai chili (stem removed, seeded, and chopped)
Instructions
- 1
In a large pot, bring water to a boil. Remove from heat and add rice noodles. Let sit until tender, 5-10 minutes. Drain, rinse with cold water, drain again, and set aside. Place each ingredient in a separate bowl around your work station. Fill a wide (at least 9 inch) pan or bowl with hot water, 1/2-1 inch deep.
- 2
Working with 1 sheet at a time, place rice paper wrapper in hot water and press to submerge for 15 seconds. Remove from water, lifting up to remove excess water. Place on work surface.
- 3
On the bottom third of the sheet, place about 1/4 cup of the rice noodles, a few pieces of lettuce, mint, cilantro, and green onion slices.
- 4
Lift the edge of the wrapper closest to the ingredients and roll over once, tucking and closing in the filling. Tightly fold in the sides and place 2 shrimp halves, cut side down, side by side on the roll. Finish rolling up the wrapper, enclosing the shrimp. Set on serving plate, seam side down. Repeat with remaining wrappers.
- 5
Serve immediately with dipping sauce.
- 6
In a blender, add the hoisin sauce, peanut butter, vinegar, garlic, and chili. Blend until well combined. If the sauce is too thick, blend in about 1/4 cup warm water. Serve with salad rolls.