Subscribe via RSS Feed

(Goi Cuon) Vietnamese spring rolls recipe

[ 0 ] August 24 |

This recipe from Goi Cuon or traditional Vietnamese Spring Roll recipe took much more than I expected, but I learned a lot in making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so they eat!

Made from only rice and water, the neutral banh trang (rice paper) could be readily used in a variety of ways. In a Vietnamese market, found no fewer than five brands of trang banh (rice paper) with multilingual packaging:

Vietnamese, Chinese, English and French.

Banh trang obtained. Cambodians have a similar roll also using the same rice paper called nime chow – without meat and bathed in a vinegar based rather than hoisin sauce. The Chinese have a version with duck and cucumber with a hoisin sauce tasty base. Japanese restaurants also are regular and dyed rice rolls paper versions too.

The meat you can really use any cut of pork you want to, but lighter works best. The shrimp can also be of any size, but one medium helps to roll easier.

At the bottom of this post you will find a Vietnamese Cham Nuoc / Spring Roll sauce recipe too.

This recipe makes about 10 rolls of spring.

What you need:
-1/2 pounds of shrimp (size 36/40) (453 g)
-1/2 lb (453 g) pork leg

-Green or red leaf lettuce head 1
-a few sprigs of mint

Trang – banh (role container / Spring Roll rice)
-bun (rice, noodles, the variety of starchless)

-1 1/2 teaspoon of salt
-1 teaspoon of sugar

Nuoc cham recipe (Vietnamese delicious sauce, Spring Roll recipe sauce)
-1 tablespoon Hoisin sauce
-2 tablespoons of water

Preparation time: 25-40 minutes
Cook time: 50 minutes
Time of Assembly: 10-20 minutes

If the shrimp are frozen, defrost it in a container of water unless it is thawed by what can be cut into them.

1 Divide and devein the shrimp. It helps to have a sharp knife and a steady hand. I’ve had to pull a Chair to get the trick to this. I also found it useful to have a bowl of water to wet the nasties.

2 Cook the pork meat – fill a small pot with water approximately 1.5 inches over pork, add 1 teaspoon salt and 1 teaspoon of sugar. Bring to boil on fire, then less than 60 per cent for 30 minutes. It makes when it floats or is no longer pink in the middle.

3 Cook shrimp: fill a small boat with about 2 inches of water (enough as to cover the shrimp). Add 1/2 teaspoon of salt and bring to a boil. Add the shrimp. Boil for about 1, 5-2, 5 minutes in 70% of heat until the shrimp is not transparent in the middle. It will be quick to not go anywhere!

4 Remove the shells and queues and wipe any bowel rest of shrimp. Divide shrimp in half along the body. Try to picture how you want your pork in the roll of layer so that it knows how to cut it. Cut finely as possible porkly to shoot will be easier.

Mark bun Tortuna (rice vermicelli) and flying horse brand banh trang container Spring Roll (rice paper).

5 Obtain 1 liter of water boiling. Add 1/3 of the package of rice noodles and cook for 8 minutes (following the instructions on the package).

6 Drain and cool noodles under cold water stop cuisine.

7 Wash and dry their vegetables!

8 Add a little water hot plate wet the trang banh (rice paper).

9 Dip just before each roll. It took me about 5-10 seconds stop. Be sure to eliminate it before it reaches the desired softness is easier to handle.

10 Rolling technical depends entirely on you. Do what looks good and makes you happy. Put less of what you need for are not exploiting the rolls. It will generally be better show lettuce instead of noodles at the bottom. A stricter roll will be more pleasant and showing the meat in the upper part makes it more attractive. This is what I did:

10A. add some lettuce at the end and leave about 1 “1.5” space at the sides. Layer with some Mint and some chives.

10B. Add shrimps near the middle side of color to the bottom.

10 c. Add pork of some bun (rice noodles) on the vegetables and shrimp. Make sure that the rice noodles are evenly distributed between.

10 d. folding the sides form its snug and add some more chives. Then fold the bottom covering of rice noodles. You want to keep tight roll, as to the light together squeeze as roll. Once you get to the meat, facilitating water-tightness so not tear.

11 Nuoc cham recipe (Vietnamese delicious sauce recipe):

Add 1 tablespoon hoisin sauce and 2 tablespoons of water in a small pan and bring to a boil. Pour into a bowl and cool. Add the chopped walnuts and some hot sauce. I used Koon Chun hoisin sauce and Sambal Oelek chili paste (one without garlic!).


Be Sociable, Share!

Tags: , , ,

Category: Articles

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.