Goi Cuon (Vietnamese Cold Spring Rolls)

Goi Cuon (Vietnamese Cold Spring Rolls)

 

 

These delicious and healthy spring rolls are served cold not fried.  Takes a little practice to roll them, you may want to have extra rice papers on hand in case it tears in the process :) It is important to use fresh herbs in this dish, and you can use any cooked meat or seafood combo. The preparation time is a little time consuming, but it’s worth it! Once everything is assembled, they go quickly together :).

Ingredients

• 1 package clear rice paper sheets
• Cooked, baked or grilled chicken thigh fillets (Cut into strips, marinate with some salt, cracked pepper, onions, garlic, chillies, some soy sauce and rice wine, and chopped lemongrass)
• Cooked small prawns (peeled, deveined, halved)
• 1 bunch coriander
• 1 bunch fresh mint leaves
• 1 head leafy lettuce washed and separated into leaves
• 1 cucumber, peeled and cut into very,very thin strips
• 1 carrot, peeled and cut into very thin strips
• 1 cup fresh bean sprouts, optional
• 2 strips of rice vermicelli noodles from a package, soaked in boiling water until soft, then washed in cold water and drained
• Hoisin sauce to taste
• Crushed peanuts
• Chilli paste

Method

1. Have all meats precooked and left to cool and the rice noodles prepared already (the noodles should be white, long and at room temp). 

2. Make sure all veggies and herbs are cleaned, dried, and set out before you start.   

3. Dip a sheet of rice paper wrapper into lukewarm water in a deep bowl, turning the sheet in a circular motion, in a quick manner but making sure you have covered all surfaces and the sheet is not too soggy. Then, lay flat on a flat plate. 

4. On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some coriander and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.   

5. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split. You may add a few strips of chives at the of the roll. 

6. Combine a few spoonfuls of hoisin sauce, a teaspoon of chilli paste and some chopped peanuts as a dipping sauce.  

7. You may make another sauce with some shredded carrots, mixed with sauce made with the following:

• Three teaspoons of sugar, places in a little bowl (Pour a little hot water, enough to melt it). Add some cool water to make it room temperature. Ensure the mixture is not too sweet.
• Squeeze some lemon juice
• Couple of dashes of fish sauce
• 1 chopped fresh chilli
• 1 or 2 garlic clove, chopped very finely

The mixture of this sauce, taste it a little in stages to ensure a balance of sweet, tangy and salty tastes. Pour it over the shredded carrot. You may serve this prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets in bottles. 

8. Serve the rolls immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

An ngon nhe!