Colorful & Fresh! A Deliciously Healthy Vietnamese Spring Roll Recipe
Vietnamese Spring Rolls (Goi Cuon)
Hello there! Today, we’re diving into the vibrant world of Vietnamese cuisine with a delightful recipe for fresh spring rolls, also known as Goi Cuon. These rolls are a beloved Vietnamese dish where fresh vegetables, tender meats, and succulent shrimp are wrapped in delicate rice paper. Rice paper, traditionally made from finely ground rice, water, and then lightly pan-fried and dried, offers a wonderfully chewy texture. Let’s create these beautiful and healthy rolls together!
Spring Roll Ingredients
- Cabbage: 2 leaves
- Red Cabbage: 1 leaf
- Cucumber: 2/3
- Carrot: 1/2
- Red Onion: 1/2
- Yellow Bell Pepper: 1/2
- Red Bell Pepper: 1/2
- Jumbo Shrimp: 10
- Cooking Sake (or Mirin): 2 Tbsp (to remove shrimp odor)
- Sweet Chili Sauce (to taste)
- Rice Paper Wrappers (as needed)
Cooking Instructions
Step 1
The beauty of Vietnamese spring rolls lies in their colorful medley of fresh vegetables! Feel free to add other greens like perilla leaves, beets, or bean sprouts. For a touch of sweetness, sliced pineapple also makes a wonderful addition. Prepare a vibrant assortment of your favorite vegetables.
Step 2
Start by removing the white core and seeds from the bell peppers. Then, thinly slice them into matchsticks (julienne). Using a variety of colors will make your rolls visually stunning.
Step 3
For the cucumber, try a ‘turning cut’ method to easily remove the seedy core. Place the cucumber flat and slice it into thin, even matchsticks, similar in size to the bell peppers.
Step 4
Wash the cabbage leaves thoroughly. Pat them dry and then slice them thinly into fine shreds.
Step 5
Briefly soak all the prepared vegetables in cold water. This helps to crisp them up and maintain their freshness. Afterwards, drain them thoroughly in a colander to remove excess moisture. (Note: The carrot matchsticks were missed in the photo but should be included in the final arrangement.)
Step 6
Now, let’s prepare the jumbo shrimp. To easily peel them, insert a chopstick from the tail end and push gently towards the head. The shell should slide off smoothly. You can also grip the head and pull firmly.
Step 7
Remove the heads from the shrimp as well. This completes the basic preparation of the shrimp, making them ready for cooking.
Step 8
Bring a pot of water to a boil and add the 2 tablespoons of cooking sake (or mirin) to help neutralize any fishy odors. Add the shrimp and blanch for about 1-2 minutes, or until they turn a vibrant pink. Immediately transfer the cooked shrimp to an ice bath to stop the cooking process and then drain well. For presentation, make a lengthwise cut halfway through the back of each shrimp.
Step 9
Arrange the prepared vegetables and blanched shrimp attractively on a large serving platter. Creating a colorful circular pattern will make for a beautiful presentation.
Step 10
And there you have it – a stunning display of fresh Vietnamese spring rolls ready to be enjoyed! Set out the rice paper wrappers alongside the colorful fillings for a complete experience.
Step 11
We’ve paired these rolls with a sweet chili sauce today, which offers a lovely sweet and slightly spicy kick. However, a creamy peanut sauce or a tangy fish sauce are also excellent complementary choices.
Step 12
Prepare a shallow bowl of lukewarm water. Dip one rice paper wrapper into the water for about 15-20 seconds, just until it becomes pliable and soft. Carefully lay it flat on a clean surface. Place your desired fillings near the bottom edge and then fold the bottom edge up, fold in the sides, and roll it up snugly, like a burrito or spring roll.
Step 13
See? A beautifully wrapped, fresh Vietnamese spring roll! The combination of crisp vegetables, succulent shrimp, and chewy rice paper is truly delightful.
