Vietnamese Spring Rolls (Gỏi Cuốn)

 
Vietnamese Spring Rolls (Gỏi Cuốn)

4-5 SERVINGS
gluten free lactose free meat

Ingredients
250 g pork (loin)
1 tbs sugar
1 tsp salt
250 g shrimp, peeled and deveined
2 stalks lemongrass, crushed
120 g rice vermicelli
1 package rice paper wrappers
6 leaves lettuce, iceberg or romaine, torn in half
1 big carrots, cut into matchsticks
½ cucumber, cut into matchsticks
Fresh mint leaves
Fresh Thai basil leaves
Fresh coriander
Garlic chives

In southern Vietnam, these rolls are called Gỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are called Nem cuốn, meaning nem rolls. In central Vietnam, it is simply called “rice paper” roll. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. Here we show you how easy you can make your own rolls

Bring water to the boil and simmer pork meat with 1 tbs salt and 1 tbs sugar for 30 minutes.
Soak Vermicelli noodles in warm water for 6 minutes.
Cook shrimp for 1,5 minutes with ½ tbs salt.
Split shrimp in half along the Body.
Slice pork a thin as you can. (Use a sharp knife)
Add some warm water to a plate to dip the rice paper in. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.
Add some lettuce near the bottom and leave some space to the sides.
Add shrimp and pork next to the lettuce.
Top salad with carrot, cucumber matchsticks and Vermicelli noodles.
Now fold the sides in, add a lemongrass stick and roll the rice paper until you have a spring roll.

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