Gỏi Cuốn Recipe (Vietnamese Fresh Spring Rolls)
Gỏi cuốn (Vietnamese fresh spring rolls) can give you a wonderful meal when you crave something light and delicious at the same time. They are a breeze to make, too.
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Servings: 16 rolls
Calories: 243kcal
Equipment
- Knife
- Chopping Board
- Pot
- Small Dishes
Ingredients
- 14 ounces pork side
- 10.5 ounces shrimp
- 10.5 ounces rice noodles
- 16 rice paper wrappers
- 2 cucumbers
- 10.5 ounces fresh herbs and vegetables of your choice: lettuce, beefsteak plant, basil, chives, etc.
Dipping sauce:
- 3 teaspoons peanuts, pounded and roasted
- 7 ounces salted soybeans
- 1 tablespoon garlic, minced
- 1 fresh chili pepper, finely chopped
- 2 teaspoons lime juice
- Sugar to taste
Instructions
- Rinse the vegetables and let them drain. Clean and boil the pork side for 20 - 30 minutes.
- Clean, devein, and boil the shrimp for 5 - 10 minutes. Cut the pork side and cucumbers into thin slices. Halve each shrimp along the length. Roast the peanuts.
- For each spring roll, arrange a suitable amount of pork, shrimp, rice noodles, and cucumber slices on rice paper.
- Roll everything up tightly.
- Make a dipping sauce from pounded peanuts, salted fermented soybeans, chili pepper, minced garlic, lime juice, and sugar.
Video
Notes
- The total time is for preparing 16 rolls.
- Use soft rice paper wrappers so that you don’t have to soak them in water before assembling the spring rolls.
- Blend the fermented soybeans with a food processor for a denser texture and more pronounced flavor.
Nutrition
Calories: 243kcal | Carbohydrates: 30g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 217mg | Potassium: 290mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg