Vietnamese Spring Rolls Recipe (Goi Cuon)

 

This recipe makes about 10 Spring Rolls.

 

 

 

 

Ingredients

• 1/2 lb shrimp 36/40 size (453g)
• 1/2 lb pork leg 453g
• 1 head red or green leaf lettuce
• a few sprigs of mint
• chives
• 1 pack rice paper banh trang
• 1 pack rice vermicelli the starchless variety
• 1 1/2 tsp salt
• 1 tsp sugar

Peanut Dipping sauce

• 2 tbsp oil
• 2 tbsp minced garlic
• 8 tbsp hoisin sauce
• 2-3 tbsp peanut butter
• 1 c water
• Sambal chile paste optional

Instructions

Preparing Ingredients

1. Defrost shrimp in water bowl. Once defrosted, split and de-vein the shrimp.
2. Cooking pork: add pork to a small pot and add enough water to cover about 1 ½ inches above the pork. Add 1 tsp of salt and 1 tsp of sugar. Bring to a boil on high heat and then lower to medium for 30 minutes. Remove the pork when it turns light brown and floats to the top.
3. Cooking shrimp: add 2 inches of water (enough to cover the shrimp). Add ½ tsp of salt and bring to a boil. Add the shrimp and boil for 1 ½-2 ½ minutes on medium-high heat until the shrimp is no longer translucent.