Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L Recipe
    Lost? Site Map

    Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L

    Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L. Photo by Peter J

    1/1 Photo of Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    cookiedog's Note:

    Recipe courtesy Emeril Lagasse. I am posting this for Zaar World Tour III. Time is an estimate.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Peanut Sauce (Nuoc Leo)

    Directions:

    1. 1
      Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
    2. 2
      Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding.
    3. 3
      Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
    4. 4
      Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
    5. 5
      Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
    6. 6
      Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
    7. 7
      May be served warm or at room temperature.
    8. 8
      Yield: about 1 1/4 cups.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on March 11, 2008

      55

      Wonderful combination of flavors that was complex in some areas and refreshingly natural and crisp in others. I made into slightly larger rolls as a main for two and managed to break a few pieces of rice paper in the process but the aroma and taste was so fantastic we didn't really care! I'm sure given a little more care in the presentation it would look as fantastic as it tastes so I encourage others not to take too much notice of my photo.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 474.0
     
    Calories from Fat 129
    27%
    Total Fat 14.3 g
    22%
    Saturated Fat 3.2 g
    16%
    Cholesterol 166.1 mg
    55%
    Sodium 833.7 mg
    34%
    Total Carbohydrate 48.3 g
    16%
    Dietary Fiber 3.0 g
    12%
    Sugars 8.2 g
    33%
    Protein 36.9 g
    73%

    The following items or measurements are not included:

    rice paper sheets

    Thai basil

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites