Thursday, November 12

Recipe: Goi Cuon (Vietnamese Spring Roll)

A recent article in Poultry Magazine stated that Southeast Asian cuisine has become increasingly popular. This is due in part not only to the various exotic flavors, but also because of how healthy many of these foods are. So to shamelessly take advantage of this today's recipe is Goi Cuon aka Vietnamese Cold Spring Rolls. No doubt most who have had Vietnamese food have had these spring rolls. Boasting low fat, carb, and sodium these morsels are healthy and very refreshing. I especially enjoy these on hot days due to their cool temperature and chilling herbs such as cilantro and mint. I'm sure y'all will enjoy these. Check out the recipe below.

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* 1 package clear edible rice paper sheet
* 1/2 lb cooked chicken
* 1/2 lb cooked small shrimp (, peeled, deveined, halved)
* 1 bunch fresh cilantro leaves
* 1 bunch fresh mint leaves
* 1 head leafy lettuce, washed and separated into leaves
* 1 cucumber, peeled and cut into very,very thin strips
* 1 cup fresh bean sprout, optional
* 1 package vermicelli rice noodles, prepared according to package directions
* hoisin sauce, to taste
* chopped peanuts
* nuoc nam, vietnamese spicy fish sauce


1. Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2. Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4. On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
5. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6. These rolls will be thicker than the typical Chinese-style fried eggrolls.
7. Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8. Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
9. Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
10. You can get edible rice paper wrappers, rice noodle vermicelli, hoisin sauce and nuoc nam at the store.

Image courtesy: Annie Mole

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