Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 16 rolls
This is a delicious, super refreshing appetizer with pork, shrimp, lettuce, and herbs wrapped in soft chewy rice paper wrappers. It’s also perfect to serve as a light meal. Impress everyone with how beautiful this Goi Cuon looks and tastes!
Ingredients
10 ounces pork (choose among pork shoulder, tenderloin, or pork belly)
1 thumb-sized piece of ginger
1/2 tsp salt
1 pound raw shrimps (I use peel-on shrimps. We need 16 of them)
16 rice paper wrappers (8.5-9-inch in diameter)
2 c. soft lettuce, cut into smaller pieces or strips
Thai basil, tough stems removed
chives, cut into 3-4-inch long pieces
other fresh herbs of your choice such as cilantro, mint
8 ounces cooked rice vermicelli noodles
How to make Vietnamese Fresh Spring Rolls (Goi Cuon)
Step 1: For about a minute, parboil the pork, then discard the liquid. Bring to a boil the water in a clean pot after parboiling the pork. Add the ginger, salt, and pork in the pot, skimming off any foam. Decrease the heat and simmer, partially covered. Cook further until the pork is just cooked through. This takes about 25 to 30 minutes. To stop the cooking process, transfer the pork to a bowl with iced water.
Step 2: Add the shrimp to boiling water and pouch for approximately 2 minutes until just cooked through. When done, immediately place the shrimp into a bowl with iced water.
Step 3: Thinly slice the pork. Peel off the shells of the shrimp and slice them in half lengthwise, taking off the veins as needed.
Step 4: To assemble the spring rolls, start by dipping a rice paper wrapper into a plate with water, just enough to make it pliable. Lay the wrapper flat and add a layer of lettuce, fresh herbs, and vermicelli noodles. Then, fold the left, then right corners of the rice paper over the filling. On top of the veggies and noodles, place a few slices of pork around the centre of the rice paper. Over the pork slices, put 2 of the shrimp halves. Now, start rolling the wrapper up away from you. When done, put the shrimp on a serving plate side-up.
Step 5: Do the same with the rest of the fillings and wrappers. Enjoy right away with a dipping sauce.
Notes:
This is an authentic recipe for traditional Vietnamese fresh spring rolls with pork and shrimp. But this is a versatile recipe, so you can omit or add ingredients you preferred.
If you’d like, you can try adding some Julienned cucumber to your spring rolls.
For this recipe, I used a pound of raw shrimp (a total of 16 shrimps with shells and heads). Feel free to use a smaller size.
I like to serve these spring rolls with peanut sauce or Nuoc cham. To make the Nuoc cham, whisk a tbsp fish sauce with 5 tbsp warm water, 2 tsp sugar, and 2 tsp lime juice. Adjust the taste according to your preference.
Nutrition Facts:
Calories: 183kcal | Carbohydrates: 23g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 438mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
Ingredients
- 10 ounces pork (choose among pork shoulder, tenderloin, or pork belly)
- 1 thumb-sized piece of ginger
- 1/2 tsp salt
- 1 pound raw shrimps (I use peel-on shrimps. We need 16 of them)
- 16 rice paper wrappers (8.5-9-inch in diameter)
- 2 c. soft lettuce, cut into smaller pieces or strips
- Thai basil, tough stems removed
- chives, cut into 3-4-inch long pieces
- other fresh herbs of your choice such as cilantro, mint
- 8 ounces cooked rice vermicelli noodles
Instructions
Step 1: For about a minute, parboil the pork, then discard the liquid. Bring to a boil the water in a clean pot after parboiling the pork. Add the ginger, salt, and pork in the pot, skimming off any foam. Decrease the heat and simmer, partially covered. Cook further until the pork is just cooked through. This takes about 25 to 30 minutes. To stop the cooking process, transfer the pork to a bowl with iced water.
Step 2: Add the shrimp to boiling water and pouch for approximately 2 minutes until just cooked through. When done, immediately place the shrimp into a bowl with iced water.
Step 3: Thinly slice the pork. Peel off the shells of the shrimp and slice them in half lengthwise, taking off the veins as needed.
Step 4: To assemble the spring rolls, start by dipping a rice paper wrapper into a plate with water, just enough to make it pliable. Lay the wrapper flat and add a layer of lettuce, fresh herbs, and vermicelli noodles. Then, fold the left, then right corners of the rice paper over the filling. On top of the veggies and noodles, place a few slices of pork around the centre of the rice paper. Over the pork slices, put 2 of the shrimp halves. Now, start rolling the wrapper up away from you. When done, put the shrimp on a serving plate side-up.
Step 5: Do the same with the rest of the fillings and wrappers. Enjoy right away with a dipping sauce.
Notes
This is an authentic recipe for traditional Vietnamese fresh spring rolls with pork and shrimp. But this is a versatile recipe, so you can omit or add ingredients you preferred. If you’d like, you can try adding some Julienned cucumber to your spring rolls. For this recipe, I used a pound of raw shrimp (a total of 16 shrimps with shells and heads). Feel free to use a smaller size. I like to serve these spring rolls with peanut sauce or Nuoc cham. To make the Nuoc cham, whisk a tbsp fish sauce with 5 tbsp warm water, 2 tsp sugar, and 2 tsp lime juice. Adjust the taste according to your preference.
