Best Green Papaya Spring Rolls Recipes

VIETNAMESE SPRING ROLLS RECIPE (GOI CUON)

Steps:

• Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
• Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
• Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
• Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
• Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
• Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
• Prepare your vegetables by rinsing and drying them.
• Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
• Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
• Add shrimp in the middle of the rice paper with the orange skin facing down.
• Layer the sliced pork on top of the shrimp.
• Add the noodles across the vegetables, spread evenly across.
• Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
• In a pan over medium heat, saute garlic in oil until fragrant.
• Add in hoisin sauce, peanut butter, and water and mix thoroughly.
• Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
• Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.

GREEN PAPAYA SPRING ROLLS RECIPE - (5/5)

Steps:

• PAPAYA SALAD: Mix all the liquid ingredients together in a bowl, make sure the honey/agave is fully dissolved. Set aside. Peel the outer skin of the papaya, halve it lengthwise and remove the seeds. Julienne the papaya, if you do not own a mandolin or the famous titan, you can use a potato peeler to create thin ribbons which you can then cut into strips. Place the papaya in a large bowl and add the sliced tomato, spring onion, chili peppers, and basil. Toss with the dressing until thoroughly incorporated and then add the chopped peanuts. Taste the salad and add any sweet, salt, or spice you think is missing. Place in refrigerator and allow to marinate for at least 30 minutes. SPRING ROLLS: Soak the vermicelli in hot water for 10 minutes until softened. Take a large pan big enough to fit the rice wrapper and fill with warm water. You do not want your water to be extremely hot or the paper will become too soft and tear. Soak the wrapper for about 30 seconds and lay out on a clean, flat surface. Place your ingredients towards the bottom half of the wrapper-do not add too much or the roll will be too big. Begin with a small handful of lettuce then add the same amount of vermicelli on top. Place the carrots then the green papaya salad and top with herb mixture. Fold the bottom up, then the 2 side corners and continue rolling up, making sure the wrapper is kept firmly around the ingredients. With practice, you will be able to predict more precisely as to how much ingredients you should put in each roll without making it too big or small. PEANUT SAUCE: Mix all ingredients together in a bowl until incorporated. If the sauce is too thick, add more water, if it is too thin, add more peanut butter. Garnish with chopped peanuts. VIETNAMESE FISH SAUCE: Whisk together the fish sauce, water, lime juice and sugar in a bowl until sugar is dissolved. Add the remaining ingredients and allow to marinate for 30 minutes before serving.

PAPAYA SPRING ROLLS WITH PEANUT SAUCE

Steps:

• Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
• Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
• *Available at Asian markets and in the Asian foods section of many supermarkets.
• **Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.

KAHLUA PIG SPRING ROLLS

Steps:

• Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash.
• Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain.
• Cut each roll in half on a slant. Serve with Pineapple Salsa.
• Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls.

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.