Prep 30 mins
Cook 3 mins
The classic "Summer Rolls" of Vietnam. Who can resist these?
For the Rolls
- 1 package rice paper sheet
- 1⁄2 lb lean pork loin, cooked
- 1⁄2 lb shrimp, cooked
- 1 bunch cilantro
- 1 cup firmly packed basil leaves
- 2 cups blanched bean sprouts
- 1 head lettuce, shredded
- 1 package rice vermicelli
For the Dipping Sauce
- 2⁄3 cup hoisin sauce
- 2⁄3 cup coconut milk
- 1⁄4 cup rice vinegar
- 3⁄8 cup chopped onion
- 1⁄2 cup chopped roasted peanuts
- Prepare sauce: combine hoisin sauce, coconut milk, rice vinegar, and onion in a blender; puree until smooth.
- Place mixture in a saucepan and bring to a boil over medium heat; reduce heat and simmer 5 minutes, adding water to control consistency if necessary.
- Allow to cool.
- Prepare rolls: Julienne pork into thin strips.
- Chop shrimp into 1/2" tidbits.
- Boil vermicelli 2-3 minutes, then rinse in cold water and drain.
- Separate cilantro into sprigs that are of the right size to go onto the rolls.
- Wet rice papers, one at a time, BRIEFLY, and blot on paper toweling.
- Place some noodles, pork, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.
- Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderately tight (not too tight or loose).
- Place it on a plate and cover with a very damp paper towel, while you finish the others.
- Place some dipping sauce in small bowls and garnish with roasted peanuts.
- Serve goi cuon with dipping sauce; and hot chili sauce also, if desired.
These were just great!! I need practice rolling them up, because the rice noodle is so delicate, so mine were a little lumpy, but that didn't affect the flavor! I used shrimp, chicken, julienned cucumber, shredded carrot, and the vermicelli noodle to stuff them with. The dipping sauce was heavenly! Will definitely make these again soon; I am encouraged by this sucess, and want to try to cook more Vietnamese food soon!!
This recipe is more traditional the others listed, however, goi cuon is rolled as you eat. Basically, a you finish eating one, you make another, and so on... At least that is how goi cuon is eaten in vietnamese homes :-)