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Fresh Spring Rolls

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This is my version of fresh Vietnamese spring rolls. The original one uses pickled cabbages, carrots and chili. I prefer using pickled green papaya instead. It also makes a good vegetarian dish, replace the meat and shrimp with tofu. You can also fry it if you want to.

 

Ingredients:

Pickled green papaya

Lettuce, torn

1/4 lb. Shrimp, peeled

1/2 lb. Pork loin, sliced thinly

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1 teaspoon Chicken powder

Rice paper

 

For the sauce:

4 tablespoons fish sauce

1/2 teaspoon chili

1/2 garlic

1/4 teaspoon sugar

1 teaspoon lemon

 

In a small skillet, heat the oil under medium heat. Add the garlic and fry the pork for 5 minutes or until it is brown. After, add the shrimp and cook it for another 5 minutes or until it turns pink. Season it with chicken powder.

Place some water in a big bowl. Using your hand, wet both sides of a piece of rice paper. Cut another piece of rice paper in half. Soak it briefly in water and put it on top of the other rice paper. Place 1 cup of lettuce on the rice paper, 1/4 cup of pickled green papaya and then add the pork. Roll it halfway and fold the sides. Place the shrimp and roll it. Repeat the process until the ingredients are finished. Serve immediately with the sauce.

 

Photo Courtesy Of: Urban Safari

 

Vietnamese Fresh Spring Rolls (Goi Cuon)

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Goi cuon is also known as a summer roll or a fresh spring roll. It literally means rolled mixed salad. It is a light appetizer, but it can serve as a side dish as well. Enjoy eating it with the dipping sauces that compliments the burst of flavors from the herbs- basil, mint and cilantro.

Ingredients:

2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp – peeled, deveined and cut in half

1 1/3 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 lettuce leaves, chopped

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

In a pot or deep saucepan, boil water and cook vermicelli for 3-5 minutes or until al dente. Drain the noodles and set aside.

Dip a wrapper in warm water for 1 second to soften it. Lay it flat and put 2 shrimp halves at the center. Top it with a handful of vermicelli, basil, mint, cilantro and lettuce. Leave a 2 inch space on each side. Fold the sides inward and roll tightly. Follow the same procedure with the rest of the ingredients.

To make the dipping sauce, combine the fish sauce, water, lime juice, garlic, sugar and chili sauce in a bowl.  In another bowl, mix the hoisin sauce and peanuts.

Serve the spring rolls with the fish sauce and hoisin sauce mixtures.

Photo Courtesy Of: stu_spivack