Fresh Spring Rolls— Goi Cuon
photo by Jmommy209
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
8 Spring Rolls
ingredients
- 3 ounces dried rice vermicelli
- 2 1⁄2 tablespoons fresh lime juice
- 1 1⁄2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2 fresh chili peppers, minced (Thai, serrano, or jalapeno, seeds and ribs removed )
- 1⁄3 cup roasted unsalted peanuts, coarsely chopped
- 1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks
- 8 round rice paper sheets (8 inches in diameter)
- 1⁄2 cup loosely packed fresh mint leaves, large leaves torn into pieces
- 1⁄2 cup loosely packed fresh cilantro leaves, stems removed
- 4 large leaves red leaf lettuce or 4 large boston lettuce, halved lengthwise and sliced thin
- 1⁄2 lb cooked extra-large shrimp, chilled and sliced in half lengthwise (21 to 25 per pound)
directions
- Bring 4 quarts of water to a boil in a large pot.
- Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
- Drain and transfer noodles to a medium bowl.
- Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
- Toss 2 tablespoons of the lime juice mixture with the noodles.
- In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
- In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
- Spread a clean, damp kitchen towel on a work surface.
- Fill a 9-inch pie plate with 1 inch of room temperature water.
- Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
- Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
- Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
- To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
- Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
- Then transfer to a serving platter and cover with a second damp kitchen towel.
- Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
- Serve with the peanut dipping sauce.
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Reviews
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These were really delicious! Everyone enjoyed them very much. Made them with basil rather than mint because that's what I had in the refrigerator. Served them with the recommended peanut sauce and a bottled plum sauce. Nice to have the varied flavors to try with the rolls. These DID take quite awhile to put together, I must say. But they were very worth it. Mine were pretty floppy and hard to handle even though I chilled them an hour with a moist towel atop as suggested. Maybe I should have rolled them tighter or something? All in all, a very successful attempt. Thanks for posting.
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These were very tasty. I have to say they are sooooo not worth the effort. This seriously took almost 90 minutes JUST to prep everything. I have no idea how or where you got 15 minutes from. It took me 15 minutes just to matchstick a cucumber. Anyhow, the sauce combo was perfect and I now have a new appreciation for spring rolls in restaurants.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"