Goi Cuon a.k.a. Vietnamese Spring Rolls are prepared by stuffing rice paper spring roll wrappers with various ingredients from locally produced fresh and aromatic herbs and vegetables to chicken or even seafood (shrimps and crabs) – any/all of these combined with vermicelli noodles. If you are considering mindful eating then you must add this to your meal plan.
Where did it come from? As the name suggests, Vietnam. It is one of the most popular Vietnamese street foods.
Perfect for – These rolls are so healthy and refreshing that they can be enjoyed as a snack, a party appetizer, or even a light meal (especially if you are eating clean). In fact, they are so convenient to eat on the go, that you could pack these nutritious and delicious rolls in your kid’s lunchbox.
Prep + Cooking time: 45 mins to 1 hour
RECIPE: Vietnamese Summer Rolls ( 8 rolls for 4 foodies)
Equipment required: a frying pan, a pot, and a couple of bowls.
What your fridge should have: carrots, cucumber, coriander, mint leaves
Ingredients of Vietnamese Spring Rolls (how much)
Vietnamese Spring Rolls
50 g rice vermicelli or rice noodles (Buy here)
1 tsp toasted sesame oil
¼ tsp sea salt
1 cup lettuce, ribs removed
1 cup very thinly sliced red cabbage
2 medium carrots, peeled finely chopped
1 small cucumber, thinly sliced
1 medium jalapeño, ribs and seeds removed, thinly sliced (optional), or use bottled jalapenos (Buy here)
1/2 cup thinly sliced shallots
1/4 cup roughly chopped fresh coriander
1/4 cup roughly chopped fresh mint leaves
8 sheets rice paper (spring roll wrappers) – (Buy online here)
Peanut Sauce
⅓ cup creamy peanut butter (Buy here)
2 tablespoons rice vinegar (Buy here)
2 tablespoons soy sauce
2 tablespoons honey or maple syrup (Buy here)
1 tablespoon toasted sesame oil (Buy here)
2 cloves minced garlic
2 to 3 tablespoons water
Method:
1. To prepare the Spring rolls, bring a pot of water to boil and cook the noodles just until al dente or as per directions on the pack. Drain, rinse them under cool water and return them to the pot. Toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan with an inch of water. Fold a tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro, and mint in a small bowl, and stir. Place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is pliable but not super floppy. Then carefully lay it flat on the towel.
3. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber, and jalapeno. Sprinkle generously with the seasoning.
4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would make a burrito. Lastly, roll it up.
5. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soya sauce, honey, sesame oil, and garlic. Add 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
6. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half
Best accompaniments – A bowl of Pho (Vietnamese Rice Noodle Soup) or a Cup of Green Tea. Talk about Clean Eating!
Substitutes:
1. Make the dish Vegan by using Maple Syrup instead of Honey
2. If you have Peanut allergies then replace the peanut butter with almond butter. If you are allergic to nut in general, then use sunflower seed butter (various varieties can be purchased from Amazon)
3. If you are following a high protein diet, then add some boiled or pan-seared (chicken, shrimp, or crab meat) to the filling as they are all high in protein and low on calories.
4. You may use green cabbage instead of red cabbage
Find more healthy recipes here.
Thai Salad Rolls With Spicy Dressing
Some Kitchen Essentials
Rice Paper Rolls
Peanut Butter
Toasted Sesame Oil
