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Vietnamese Recipes – Fresh Spring Rolls – Goi Cuon

Ingredients:

shrimp
500 Grams
pork
500 Grams
rice vermicelli
200 Grams
beansprouts
300 Grams
cucumber
2
herbs and mints
500 Grams
dipping sauce
500 Milliliters
salt
1 Teaspoons
handful chives
5
rice paper sheets
30

Preparation mode:

I call this dish “Southern spring roll” because there are many kinds of spring rolls ( goi cuon or nem cuon in Vietnamese ) from many provinces in Viet Nam.

 

 

1.Pork : wash and boil with ½ teaspoon salt in the water for 15 minutes , drain and slice thinly

Vietnamese Recipes - Fresh Spring Rolls – Goi Cuon 1

2.Shrimp : wash and steam in a pan 5 minutes , drain and peel to remove its head and tail

3. Lettuce and herbs, mints: wash with water once , wash again with 1 tablespoon salt and wash by water again

 

Vietnamese Recipes - Fresh Spring Rolls – Goi Cuon 123

  1. Chives : wash and cut into 2 parts

Vietnamese Recipes - Southern shrimp and pork spring roll – Goi cuon Mien Nam 112

 

HOW TO ROLL

 

 

Vietnamese Recipes - Fresh Spring Rolls – Goi Cuon 1234

Vietnamese Recipes - Fresh Spring Rolls – Goi Cuon 12345

 

 

Vietnamese Recipes - Southern shrimp and pork spring roll – Goi cuon Mien Nam 13

Vietnamese Recipes - Southern shrimp and pork spring roll – Goi cuon Mien Nam 15Vietnamese Recipes - Southern shrimp and pork spring roll – Goi cuon Mien Nam 2

Footnotes:

- Rice paper sheets about 18cm in size

- Pork : haft fat and haft lean meat

- Dipping sauce : see in pancake banh khot, banh xeo recipes