Craving a refreshing and vibrant appetizer or light meal? Look no further than these delightful salty sweet spring rolls, a Vietnamese culinary gem known as Gỏi cuốn. These aren't your average spring rolls; the perfect balance of salty, sweet, and fresh ingredients creates an explosion of flavor in every bite. Imagine juicy shrimp, crisp vermicelli noodles, fragrant herbs, and crunchy vegetables all nestled within delicate rice paper wrappers, then dipped into a tangy peanut sauce. The combination of textures and tastes is simply irresistible.
This recipe unlocks the secrets to creating perfect Goi Cuon at home, transforming a seemingly complex dish into a fun and achievable culinary adventure. Whether you're a seasoned cook or a kitchen novice, our step-by-step guide makes mastering these elegant spring rolls easier than you think. Ready to embark on this culinary journey? Let's dive into the detailed instructions!
Tools Needed
- blender
- frying pan
- sieve
- steamer/pot
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients & Dipping Sauce
- rice paper, lettuce, herbs, carrots, cassava, crushed eggs, dried carrots, and roasted, seasoned dried shrimp.
- shallots, peanuts, coconut milk, soy sauce, peanut butter, black bean sauce, sugar, and bean sauce.
- thinly slice shallots and fry until golden brown and crispy. Let cool.
- Roast peanuts until crushed.
- Combine coconut milk, soy sauce, peanut butter, black bean sauce, bean sauce, and sugar in a blender. Blend until smooth. Cook on the stove for 10-15 minutes, or until desired consistency is reached. Add the fried shallots and peanuts.
- Fry until golden brown.
- Whisk eggs and fry in a thin layer. Let cool and cut into strips.
- Steam for 15 minutes until tender but still slightly crispy.
Step 2. Assemble the Goi Cuon
- Fill rice paper wrappers with your prepared ingredients and roll tightly.
Step 3. Prepare the Dipping Sauce
- Combine coconut milk, soy sauce, peanut butter, black bean sauce, bean sauce, and sugar in a blender. Blend until smooth. Cook on the stove for 10-15 minutes, or until desired consistency is reached. Add the fried shallots and peanuts.
Step 4. Serve
- Dip spring rolls in the prepared sauce, and garnish with extra peanuts, fried shallots, and chili (optional).
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- For crispier fried shallots, use high heat and stir gently to prevent burning.
- Don't overcook the shallots; aim for a light golden color to prevent burning.
- For a darker dipping sauce, caramelize the sugar before adding other ingredients.
- If storing lap xuong, keep it frozen to maintain quality.
- Steaming the cassava and carrots will result in a sweeter taste, while boiling will be faster.
Nutrition
- Calories: Approximately 600-800
- Fat: 25-40g
- Carbs: 70-90g
- Protein: 20-30g
FAQs
1. Can I substitute the shrimp with other protein?
Absolutely! Chicken, pork, tofu, or even cooked mushrooms are great substitutes.
2. How far in advance can I prepare the ingredients?
You can prep the veggies and noodles a day ahead. Store them separately in airtight containers in the fridge.
3. What if my rice paper wrappers tear?
Don't worry! Gently soak them for a shorter time, and work quickly. A little tear won't ruin the rolls.
These salty sweet spring rolls are a testament to the beauty of fresh, balanced flavors. With a little practice, you'll be crafting these elegant rolls in no time, impressing friends and family with your newfound culinary skill. Enjoy the satisfying crunch, the vibrant tastes, and the refreshing delight of homemade Goi Cuon!