Vietnamese blessing

Vietnamese Spring Roll aka Goi Cuon 

History

Vietnamese cuisine is consisted of an variety of delicious food ranging from appetizers, entrees, and even deserts. However, if I had to write a review on it, it has to be no other than Vietnamese Spring Roll aka Goi Cuon as known by typical Vietnamese. Goi Cuon is a mouthwatering and  wholesome Vietnamese appetizer traditionally consisting of pork or shrimp, prawn, veggies, rice vermicelli, and rice paper, In addition to the tastiness, this delicious appetizer contains Vietnamese herbs that help facilitate your digestive system and excretory system. A minority of people believe that Vietnamese summer rolls originate from China since they are similar in form to Chinese spring roll. On the other hand, others believe their origins are from Vietnam since the ingredients are contrasting and they are served freshly instead of being fried. Highly recommend, go and give it a try. Thank you for your support, stay tuned and updated. Peace.

 INGREDIENTS

For the peanut sauce:

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tablespoons Hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons soy sauce

1 tablespoon granulated sugar

2 1/4 teaspoons chili-garlic paste

1 medium garlic clove, mashed to a paste

1/2 teaspoon toasted sesame oil

For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined 

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves

16 small fresh cilantro sprigs

2 Serrano chilies, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

8 Bib lettuce leaves, cut in half

 

Citation: http://www.chowhound.com/