Best Goi Cuon Recipes

GOI CUON (VIETNAMESE COLD SPRING ROLLS)

Steps:

• Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
• Make sure all veggies and herbs are cleaned, dried, and set out before you start.
• Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
• On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
• 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.
• These rolls will be thicker than the typical Chinese-style fried eggrolls.
• Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
• Serve 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).
• Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
• Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.

PORK AND SHRIMP SPRING ROLL (GOI CUON) WITH PEANUT SAUCE (NUOC L

Steps:

• Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
• Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding.
• Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
• Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
• Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
• Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
• May be served warm or at room temperature.
• Yield: about 1 1/4 cups.

GOI CUON (VIETNAMESE SPRING ROLL WITH PORK AND PRAWNS)

Steps:

• Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes.
• Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain.
• Fill a large shallow bowl with warm water.
• Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.

SOFT RICE PAPER ROLLS WITH PRAWNS AND PORK: GOI CUON

Steps:

• To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling from breaking through.
• In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 1 1/2-inches from the top. Below the prawns add some perilla leaves, pork, lettuce, mint, and vermicelli.
• To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
• Serve 2 rolls per person with dipping fish sauce.
• To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE

Steps:

• Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
• Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
• Keeps 2 weeks.
• Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.

TUONG GOI CUON (HUE-STYLE PEANUT DIPPING SAUCE)

Steps:

• Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool.
• When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.

VIETNAMESE SALAD ROLLS (GỏI CUốN) – RECIPE FROM HERBIRVORACIOUS

Steps:

• For the dipping sauce Whisk all ingredients together. Taste and adjust seasoning. Reserve. For the salad rolls Arrange all of the ingredients near your work surface. Fill a pie plate or other shallow pan large enough to hold one of the rice paper wrappers with very hot water. To make one roll, submerge a rice paper wrapper in the hot water for just a few seconds. It will still be fairly firm when you remove it. Don't worry, it will continue to hydrate while you arrange the ingredients. Place the wrapper on a flat surface. Near the edge closest to you, arrange 2 shiso leaves so they cover about 2/3rds of the width of the edge. Top with a few mint leaves and cilantro sprigs. Top with a small amount of rice noodles - this is hard to measure, but less than you think you should use. Now, in a line parallel to the first, but close to the center, place a slice of cucumber and a few pieces of carrot. Finally, parallel and close to the far edge, arrange two pieces of tofu. Begin by rolling completely around the herbs and noodles, slightly tucking under. Then fold in the edges like for a burrito, and then continue rolling to enclose the cucumber, carrot, and tofu. You want to use reasonably firm pressure but not enough to burst the wrapper. Don't worry, you'll get the hang of it in just a few tries!

FRESH SPRING ROLLS- GOI CUON

Steps:

• Bring 4 quarts of water to a boil in a large pot.
• Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
• Drain and transfer noodles to a medium bowl.
• Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
• Toss 2 tablespoons of the lime juice mixture with the noodles.
• In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
• In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
• Spread a clean, damp kitchen towel on a work surface.
• Fill a 9-inch pie plate with 1 inch of room temperature water.
• Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
• Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
• Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
• To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
• Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
• Then transfer to a serving platter and cover with a second damp kitchen towel.
• Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
• Serve with the peanut dipping sauce.

GOI CUON - VIETNAMESE SPRING ROLLS

Steps:

• To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling from breaking through. In the middle of the rice paper, place 2-3 pieces of prawn in a horizontal line approximately 1 1/2-inches from the top. Below the prawns add some perilla leaves, pork, lettuce, mint, and vermicelli. To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end. Serve 2 rolls per person with dipping fish sauce. To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

GOI CUON

Steps:

• *Hand Rolls should be filled and wrapped one at a time*
• Dip the rice paper in cold water
• Place a small portion of each of the above ingredients in the middle of the rice paper.
• Fold both ends of the paper inward to make a roll.
• Add chive flower for decoration before finishing the roll.
• Decorate with fresh herbs and serve with fish sauce (Nuc Cham)
• Nuc Cham: Mix and stir ingredients together.