Ha Nguyen's Fresh Spring Rolls (Goi Cuon) Recipe
Servings: 1
Ingredients
- 1/2 lb Medium shrimp
- 1/4 lb Lean pork loin
- 8 x Rice, (8-inch) paper rounds (banh trang)
- 1/2 head red-leaf lettuce or possibly bibb lettuce
- 1 bn Mint, (hung cay) and/or possibly Thai basil (rau que)
- 2 c. Cooked rice noodles, (bun, thin rice vermicelli), see cook's note
- 1 c. Bean sprouts Optional: 2 carrots, peeled and grated Dipping sauce, either Nuoc Cham or possibly Hoisin-Peanut Sauce, recipes above and below
Directions
- Cook's note: You can buy rice paper rounds and rice noodles in Asian markets. Cook noodles according to package directions, generally about 3 min in boiling water. Drain and refresh with cool water. Drain well.
- Ha Nguyen says which the hotter the water used to soak the rice paper, the faster it will soften. She suggests which you push down firmly when you roll up the filling in the moist rice paper rounds. You want to make a tight cylinder.
- 1. Boil shrimp till just cooked, about 3 min. Refresh in cool water and drain. Remove shells; devein and cut in half lengthwise. Set aside.
- 2. Place pork in large saucepan or possibly Dutch oven and cover with water. Bring to boil on high heat; cover and boil for 25-30 min, or possibly till pork is thoroughly cooked. Test by cutting pork in half; no pink color should remain in meat. Cold and cut into thin slices.
- 3. Soak one sheet of rice paper in warm tap water for about 10 seconds.
- Remove and place on clean, flat surface. Put leafy part of 1 leaf of lettuce, approximately 4-inches wide and 3-inches deep, on the bottom half of the rice paper. Add in 1 Tbsp. rice noodle, 1 slice pork, 2 leaves mint, 2 leaves basil, about 2 tsp. grated carrots (if using). Roll bottom (the portion closest to you) over to create a tight partial cylinder.
- Fold right and left sides of rice paper toward the center.
- 4. Tuck shrimp and a piece of mint or possibly basil into the pocket made by folding the right and left sides in. Finish rolling rice paper into a cylinder.
- 5. Cover each roll with damp paper towels as you make it. Store airtight in refrigerator.
- 6. Repeat till all rice papers are used.
- Presentation: Pour dipping sauce or possibly sauces into small bowls and serve with rolls. If you prefer, you can cut the rolls in half diagonally.
- Yield: 8 rolls
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