Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 16 rolls
Impress everyone with these Vietnamese Fresh Spring Rolls made with pork, shrimp, lettuce, and herbs clothed in soft chewy rice paper wrappers. These refreshingly delicious rolls are best to serve as a tasty appetizer with either peanut sauce or Nuoc cham.
Ingredients
10 ounces pork (choose among pork shoulder, tenderloin, or pork belly)
1 thumb-sized piece of ginger
1/2 tsp salt
1 pound raw shrimps (16 peel-on shrimps)
16 rice paper wrappers (8.5-9′-inches in diameter)
2 c soft lettuce, cut into smaller pieces or strips
Thai basil, tough stems removed
chives, cut into 3-4-inches long pieces
other fresh herbs of your choice such as cilantro, mint
8 ounces cooked rice vermicelli noodles
How to make Vietnamese Fresh Spring Rolls (Goi Cuon)
Step 1: Partly cook the pork for a minute, then discard the liquid.
Step 2: In a clean pot, add water and bring to a boil. Add the ginger, salt, and pork. And skim off any foam. Decrease the heat, keep to a simmer, and slightly askew the lid. Cook for about 25 to 30 minutes or until the pork is just cooked. To stop the cooking, transfer the pork to a bowl with iced water.
Step 3: Add the shrimps to boiling water and poach them for 2 minutes until just cooked. Then, quickly transfer the shrimps to a bowl with iced water.
Step 4: As thinly a possible, slice the pork. Peel off, then slice the shrimps in half lengthwise. If needed, remove the veins.
Step 5: Prepare the ingredients and set them up on your work station with a plate or bowl of clean water. Dip the rice paper wrapper briefly into the water enough to make it pliable.
Step 6: Lay the paper wrapper flat and add a layer of lettuce, fresh herbs, and vermicelli noodles to it. Then, fold the left and right corners over the filling.
Step 7: Right above the veggies and noodles and in the middle of the rice paper, add a couple of pork slices, 2 halves shrimps, then roll it away from you. Transfer the roll shrimp side up on a serving plate. Do the same for the rest of the filling and wrappers.
Step 8: Serve the spring rolls immediately with a dipping sauce. Enjoy!
Notes:
1. Customize the recipe as you like, remove any filling you don’t like, and serve the rolls with either peanut sauce or Nuoc cham.
2. To make the Nuoc cham, whisk a tbsp fish sauce, 5 tbsp warm water, 2 tbsp sugar, and 2 tsp lime juice. Adjust according to taste.
Nutrition Facts:
Calories: 183kcal | Carbohydrates: 23g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 438mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.