Goi Cuon – Vietnamese Spring Rolls

Goi Cuon 1

Want a simple and healthy lunch, or a simple and crowd-pleasing appetizer?  This week’s Mom’s 52 recipe is for the popular Goi Cuon – Vietnamese Spring Rolls.  You know Goi Cuon – they’re the delicious appetizer you’ll find in most neighborhood Vietnamese restaurants.  Although the term “spring roll” is sometimes used to describe crispy rolls, Goi Cuon are the soft rolls.  Egg rolls, or Cha Gio, are the fried, crispy rolls.

Serve Goi Cuon with a side of flavorful Peanut Sauce for dipping, topped with Sriracha if you like a spicy sauce.

If (big if!) you have leftovers, simply roll the remaining Goi Cuon, individually wrap and refrigerate them, and microwave the rolls the next day just until softened.  Unwrap and cool before eating the leftovers, as the Goi Cuon roll will be quite warm initially.  Say hello to an easy breakfast on the go!

Goi Cuon – Vietnamese Spring Rolls

INGREDIENTS – makes about 12 medium rolls, or 2 large meals

  • 1 lb. pork tenderloin, cut into 3 large chunks
  • 1 tsp. salt
  • 30 medium shrimp, peeled & deveined
  • 1 small package of bun noodles, cooked & drained
  • 1/2 a small head of lettuce, washed & dried
  • a bunch each of mint and cilantro, washed & dried
  • 1 package of banh trang, or flat rice paper

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STEP 1:  PREPARE THE MEAT

  1. Fill a medium pot halfway with water, about 2 quarts.  Bring this water to a boil.
  2. Add 1 tsp. salt to the boiling water, followed by the 3 pork tenderloin pieces.  Lower the heat to medium, and simmer the pork for 30 minutes.  Scoop the cooked pork out of the pot, but reserve the liquid and keep the heat on.
  3. Add the shrimp to the liquid to cook until pink, about 2 minutes.  Remove the shrimp and set aside.  (Reserve the liquid to use as a soup broth later, if desired.)
  4. Once the cooked pork has cooled, thinly slice them and set the slices aside.

—-

STEP 2:  ROLL THE GOI CUON

  1. Create an assembly line of all the Goi Cuon ingredients:  banh trang, lettuce, cooked noodles, mint, cilantro, cooked shrimp, and the pork slices.
  2. Fill an extra large bowl with warm water, and add it to the assembly line.
  3. Grab a large, round plate.
  4. Take one banh trang, dip it quickly into the warm water, and place it on the plate.  It will still be rigid initially.  Do not hold the banh trang under the water for longer than a dip, or it will become too soggy too quickly.
  5. Place some lettuce, noodles, mint, and cilantro about 1/3 of the way up the banh trang.

    Rolling Step 1: Add the noodles and vegetables to the Goi Cuon first.
    Rolling Step 1: Add the noodles and vegetables to the Goi Cuon first.
  6. Fold the left and right sides of the banh trang in, taking care to make the sides parallel with one another.

    Rolling Step 2: Fold the left and right sides of the rice paper in, forming parallel "goal posts".  Make sure the sides are not flopped out like a "V" shape.
    Rolling Step 2: Fold the left and right sides of the rice paper in, forming parallel “goal posts”. Make sure the sides are not flopped out like a “V” shape.
  7. From the bottom, tightly roll the Goi Cuon, stopping just past the halfway point of the banh trang.
  8. Here, add 3 shrimp and a few slices of pork.  This is so the shrimp shows through the Goi Cuon, for a nicer presentation.

    Rolling Step 3: Add the shrimp and pork slices towards the end of the roll, so they show through the Goi Cuon for a nicer presentation.
    Rolling Step 3: Add the shrimp and pork slices towards the end of the roll, so they show through the Goi Cuon for a nicer presentation.
  9. Finish rolling the Goi Cuon all the way to the end.  Move slowly to ensure a tighter roll.  Repeat until all the ingredients are used.  Enjoy!

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