GOI CUON {VIETNAMESE SPRING ROLLS}

Sometimes when I want something quick and easy, this will be the meal I’ll make. It’s light and refreshing and yummy. Just remember to make the pickled carrots and daikon at least two days before you make these spring rolls. If you want to make this for a party, you can make it earlier in the day but just remember to wrap each individual roll in plastic wrap and then keep it in the refrigerator until you’re ready to serve them. This would also make a great packed lunch!

I like to prep all the ingredients first before I start wrapping up these spring rolls.

I like to lay out my shrimp first so it shows through in the wrapper when I’m done wrapping these rolls.

I’ll then put in the rest of my spring roll ingredients on top of the shrimp pieces.

I like to wrap the spring rolls by folding the bottom piece up first.

I’ll then fold the sides next and then roll up that spring roll.

To make the dipping sauce, it just consists of equal parts hoisin sauce to peanut butter. Heat it up in a saucepan with some water and it makes for a fantastic sauce for your spring rolls!

Goi Cuon {Vietnamese Spring Rolls}

Source: Lo Huynh (2 servings)

Ingredients:
½ pound large shrimp, boiled and sliced in half lengthwise
½ pound pork tenderloin, pork shoulder, or pork cushion, boiled and sliced in thin slices
4 ounces thin rice vermicelli noodles, cooked according to package
8 leaves red or green leaf lettuce, washed and dried
½ bunch fresh mint, leaves plucked
½ bunch fresh cilantro, washed and dried
1 each persian cucumber, halved lengthwise and thinly sliced on the diagonal
8 each rice paper, banh trang
¼ cup pickled carrots and daikon

Peanut Sauce:
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
6 tablespoons water
1 tablespoon unsalted peanuts, roasted and crushed

Pickled Carrots and Daikon:
½ cup water
½ cup distilled white vinegar
½ cup sugar
1 teaspoon kosher salt
1 each carrot, julienned
½ each daikon, julienned

Directions:
1. Bring a pot of water to boil with 1 teaspoon kosher salt. Add the shrimp and cook for a couple minutes, or until the shrimp is bright orange. Slice the shrimp in half lengthwise and set aside.
2. Add the pork to the water and cook for about 20 minutes or until the pork is fully cooked. Cut into thin slices. Set aside.
3. Prep the noodles, lettuce, mint, cilantro, and cucumber and set aside.
4. Quickly run the rice paper under hot water on both sides and lay it on a cutting board. Place a couple pieces of shrimp down first, then the noodles, pork, and then the rest of your prepped ingredients.
5. Roll the rice paper like a burrito.
6. Serve with the peanut sauce.

Peanut Sauce:
1. In a small sauce pan, heat up the peanut butter, hoisin sauce, and water. Whisk all the ingredients together.
2. Once the sauce is hot, pour in a serving bowl and top with the crush roasted peanuts and serve with the spring rolls.

Pickled Carrots and Daikon:
Mix carrots, daikon, water, sugar, vinegar, and salt together and let this sit for 2 days in the refrigerator before serving.