Recipe by Sue Lau
The classic "Summer Rolls" of Vietnam. Who can resist these?
Top Review by Sudie
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!!
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
Directions See How It's Made
- 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.