Goi Cuon is a Vietnamese appetizer that translates to salad roll. It is also known as nem cuon, nem roll, fresh roll, and summer roll. Goi Cuon is made by rolling lettuce, vegetables, fresh herbs, bun (thin rice noodles), and shrimp or pork in banh trang (rice paper wrapper). It is traditionally served with tuong xao (hoisin dipping sauce). It may also be served with a peanut sauce or nuoc cham (red pepper fish dipping sauce). These rolls are a healthy variation to other fried Asian rolls.
The banh trang (rice paper wrappers) take a little practice to prevent from tearing, so set aside a few extra if you have never worked with them before. These rolls are served at room temperature, so make sure you use the freshest ingredients. I rolled the goi cuon on my wooden cutting board. The wrapper stuck a little, but never tore as I pulled to wrap the goi cuon. I refrigerated a few extra for Chad to take to work the next day. He said they still tasted great for lunch.
Ingredients
1/2 pound thin rice noodles
12 (8 inch) round rice paper wrappers
10 large lettuce leaves, cut into 1 inch strips (about 2 cups)
1/2 cup fresh mint
1/2 cup fresh cilantro
5 green onions, cut into 3 inch pieces, the sliced into strips
12 medium shrimp, cooked, peeled, and halved lengthwise
In a large pot, bring water to a boil. Remove from heat and add rice noodles. Let sit until tender, 5-10 minutes. Drain, rinse with cold water, drain again, and set aside. Place each ingredient in a separate bowl around your work station. Fill a wide (at least 9 inch) pan or bowl with hot water, 1/2-1 inch deep.
Working with 1 sheet at a time, place rice paper wrapper in hot water and press to submerge for 15 seconds. Remove from water, lifting up to remove excess water. Place on work surface.
On the bottom third of the sheet, place about 1/4 cup of the rice noodles, a few pieces of lettuce, mint, cilantro, and green onion slices.
Lift the edge of the wrapper closest to the ingredients and roll over once, tucking and closing in the filling. Tightly fold in the sides and place 2 shrimp halves, cut side down, side by side on the roll. Finish rolling up the wrapper, enclosing the shrimp. Set on serving plate, seam side down. Repeat with remaining wrappers.
Serve immediately with dipping sauce.
Adapted from Quick & Easy Vietnamese: 75 Everyday Recipes
Ingredients
1 cup (8 ounces) hoisin sauce
1/4 cup smooth peanut butter
1 tablespoon rice vinegar
2 cloves garlic, crushed
1 thai chili, chopped
In a blender, add the hoisin sauce, peanut butter, vinegar, garlic, and chili. Blend until well combined. If the sauce is too thick, blend in about 1/4 cup warm water. Serve with salad rolls.
Adapted from Rasa Malaysia
https://tarasmulticulturaltable.com/goi-cuon-vietnamese-salad-roll/
[…] making Goi Cuon, I had a few extra rice paper wrappers. I searched around for new recipes to put them to use and […]