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Goi Cuon – Vietnamese Soft Shrimp Rolls

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Ingredients

Adjust Servings:
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

Nutritional information

89.3
Calories
45 g
Calories From Fat
5 g
Total Fat
1.9 g
Saturated Fat
19.8 mg
Cholesterol
219.2 mg
Sodium
5.8 g
Carbs
1.1 g
Dietary Fiber
2.8 g
Sugars
6.1 g
Protein
1661g
Serving Size

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Goi Cuon – Vietnamese Soft Shrimp Rolls

Features:
    Cuisine:

    This recipe is more traditional the others listed, however, goi cuon is rolled as you eat. Basically, a you finish eating one, you make another, and so on... At least that is how goi cuon is eaten in vietnamese homes :-)

    • 53 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Goi Cuon – Vietnamese Soft Shrimp Rolls, The classic Summer Rolls of Vietnam Who can resist these?, This recipe is more traditional the others listed, however, goi cuon is rolled as you eat Basically, a you finish eating one, you make another, and so on At least that is how goi cuon is eaten in vietnamese homes :-), These were just great!! I need practice rolling them up, because the rice noodle is so delicate, so mine were a little lumpy, but that didn’t affect the flavor! used shrimp, chicken, julienned cucumber, shredded carrot, and the vermicelli noodle to stuff them with The dipping sauce was heavenly! Will definitely make these again soon; I am encouraged by this sucess, and want to try to cook more Vietnamese food soon!!


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    Steps

    1
    Done

    Prepare Sauce: Combine Hoisin Sauce, Coconut Milk, Rice Vinegar, and Onion in a Blender; Puree Until Smooth.

    2
    Done

    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.

    3
    Done

    Allow to Cool.

    4
    Done

    Prepare Rolls: Julienne Pork Into Thin Strips.

    5
    Done

    Chop Shrimp Into 1/2" Tidbits.

    6
    Done

    Boil Vermicelli 2-3 Minutes, Then Rinse in Cold Water and Drain.

    7
    Done

    Separate Cilantro Into Sprigs That Are of the Right Size to Go Onto the Rolls.

    8
    Done

    Wet Rice Papers, One at a Time, Briefly, and Blot on Paper Toweling.

    9
    Done

    Place Some Noodles, Pork, Shrimp, Lettuce, Bean Sprouts, Basil and Cilantro on Each Roll.

    10
    Done

    Fold in the Sides, and Wrap the Top Down and Roll Up, Envelope Style, Keeping Tension Moderately Tight (not Too Tight or Loose).

    11
    Done

    Place It on a Plate and Cover With a Very Damp Paper Towel, While You Finish the Others.

    12
    Done

    Place Some Dipping Sauce in Small Bowls and Garnish With Roasted Peanuts.

    13
    Done

    Serve Goi Cuon With Dipping Sauce; and Hot Chili Sauce Also, If Desired.

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    Taylor Wong

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