Fresh & Delicious Vietnamese Spring Rolls (Goi Cuon) Recipe
♥ [Newlywed’s Table] Deliciously Enjoy Vietnamese Spring Rolls – Yum Yum ♥
Enjoy a delicious diet! A fantastic combination of fresh vegetables and chewy lotus root, we introduce a method to enjoy Vietnamese spring rolls even more deliciously. Roll various vegetables in rice paper and enjoy a mouthful with the crisp lotus root! It’s the best choice to catch both health and taste. ★
Main Ingredients
- 5 sheets of rice paper
- 0.5 bell pepper (prepare with different colors for a more vibrant look!)
- 0.5 carrot
- 10 fresh perilla leaves (깻잎)
- 2 sticks of imitation crab meat (맛살)
- 2 leaves of cabbage
- 5 leaves of small, crisp lettuce (알배추)
- 1 packet of enoki mushrooms
- 3 shiitake mushrooms
- Lotus root, to taste (for braising or fresh)
Cooking Instructions
Step 1
Prepare the vegetables that will create the vibrant colors and rich flavors of your spring rolls. Cabbage is gentle on the stomach, perilla leaves help prevent anemia, and enoki mushrooms offer a soft texture and aid in preventing constipation. Carrots are beneficial for eyesight, and bell peppers are rich in Vitamin C, effective in preventing blemishes and freckles. Wash all vegetables thoroughly and slice them thinly into julienne strips. For enoki mushrooms, remove the base and separate the strands.
Step 2
Cut the rice paper sheets in half for easier handling. You can also use them whole if you prefer. Halving them makes them a convenient, bite-sized portion.
Step 3
Prepare a shallow bowl with lukewarm or warm water. Dip one sheet of rice paper at a time for about 10 seconds until pliable, then generously layer your prepared vegetables onto the softened wrapper, according to your preference. Be careful not to overfill, as this can cause the rice paper to tear. Adjust the amount of filling as needed.
Step 4
Fold the left and right edges of the rice paper inwards, then start rolling tightly from the bottom edge upwards. Roll all the way to the end, ensuring it’s wrapped snugly to prevent the filling from escaping. Be gentle to avoid tearing the wrapper. Using chopsticks can help make the rolling process easier.
Step 5
Slice the shiitake mushrooms thinly and arrange them on an oven pan. Place the rolled spring rolls on top of the mushrooms. Bake in a preheated oven at 180°C (350°F) for about 5 minutes per side, for a total of 10 minutes. Grilling slightly concentrates the natural sweetness of the vegetables and adds a chewy texture, making them even more delicious. If you don’t have an oven or prefer not to grill, you can skip this step.
Step 6
If you don’t have braised lotus root prepared, you can make a super simple version! Peel and thinly slice the lotus root, then soak it in cold water with 1-2 tablespoons of vinegar for about 10 minutes to remove any bitterness. In a pot, combine 6 tablespoons of soy sauce, 2 tablespoons of cooking wine (mirin or rice wine), 2 tablespoons of sugar, and 2 cups of water (using a Korean paper cup as measurement). Bring to a boil, then add the lotus root and simmer over medium heat for about 10 minutes. Stir in 2 swirls of corn syrup (or rice syrup) and simmer for another 5 minutes. Turn off the heat, then stir in 1 tablespoon of sesame oil and a generous sprinkle of toasted sesame seeds to finish. These can be enjoyed on their own or served alongside your spring rolls for an excellent flavor pairing.
Step 7
Arrange the braised lotus root and prepared shiitake mushrooms attractively on a serving plate. Neatly place the grilled spring rolls, cut into bite-sized pieces, on top. The colorful vegetables create a visually appealing dish that will make your mouth water.
Step 8
Serve with your favorite dipping sauce, such as chili sauce, sesame dressing, or peanut sauce. Dip your spring roll into the sauce, and enjoy it with the lotus root and mushrooms. The harmony of freshness and rich flavors will bring a smile to your face. Enjoy a healthy meal that makes your body happy!
