How to Make Vietnamese Goi Cuon - Vietnamese Soft Shrimp Rolls Asian Cooking Recipe Cuisine

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Vietnam Goi Cuon (Vietnamese Soft Shrimp Rolls)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 24 rolls

 1 package rice paper sheet

 1/2 lb lean pork loin, cooked

 1/2 lb shrimp, cooked

 1 bunch cilantro

 1 cup firmly packed basil leaves

 2 cups blanched bean sprouts

 1 head Lettuce, shredded

 1 package rice vermicelli
2/3 cup hoisin sauce

 2/3 cup coconut milk

 1/4 cup rice vinegar

 3/8 cup chopped onion

 1/2 cup chopped roasted peanuts


Directions:

 1. Combine hoisin sauce, coconut mil, vinegar, onion and roasted in a blender and puree until smooth.

 2. Place mixture in a saucepan and bring to a boil over medium heat; reduce heat and simmer 5 minutes, adding water to control consistency if necessary.
Allow to cool.

 3. Julienne pork into thin strips. Chop shrimp into 1/2" tidbits.

 4. Boil vermicelli 2-3 minutes, then rinse in cold water and drain. Separate cilantro into sprigs that are of the right size to go onto the rolls. Wet rice papers, one at a time, BRIEFLY, and blot on paper towels.

 5. Place some noodles, pork, shrimp, lettuce, bean sprouts, basil and cilantro on each roll. Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderately tight (not too tight or loose).

 6. Place it on a plate and cover with a very damp paper towel, while you finish the others. Place some dipping sauce in small bowls and garnish with roasted peanuts.

 *Serve goi cuon with dipping sauce; and hot chili sauce also, if desired.




For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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