Fresh Vietnamese Spring Rolls (Goi Cuon)
Healthy Vietnamese Spring Rolls with Cocktail Shrimp and Fresh Vegetables
These vibrant Vietnamese Spring Rolls, filled with colorful vegetables and plump cocktail shrimp, are a feast for the eyes and the palate. They are an excellent choice for a healthy meal, as they allow you to consume a generous amount of fresh vegetables. You can customize the fillings with options like smoked duck breast or chicken breast, in addition to cocktail shrimp, to suit your preferences. It’s a light and refreshing dish perfect for when you don’t have much appetite.
Ingredients- 10 sheets Rice paper wrappers
- 1 Onion
- 1 Red bell pepper
- 1 Yellow bell pepper
- 10 Perilla leaves (Kkaennip)
- 1/2 Carrot
- 240g Cocktail shrimp
- 1 tbsp Butter or vegetable margarine
- 1/3 cup Chili sauce
- 1 Cucumber
Cooking Instructions
Step 1
First, prepare the cocktail shrimp. If using frozen shrimp, I used pre-cooked ones that have a red color. To ensure there’s no fishy smell, I briefly soaked the shrimp in water mixed with a bit of cooking wine or soju, then rinsed them thoroughly. After rinsing, pat them completely dry with paper towels. This step helps to maintain the shrimp’s firm texture and enhance its flavor.
Step 2
Prepare the fresh vegetables. Use a julienne peeler or a knife to cut the carrot into thin strips. Similarly, julienne the cucumber, onion, and bell peppers into thin, uniform strips. This makes them easier to roll and more visually appealing. Wash the perilla leaves, trim off the stems, and cut each leaf in half. You can use one or two halves per roll, depending on your preference.
Step 3
Sauté the prepared cocktail shrimp to cook them. Melt a tablespoon of butter or vegetable margarine in a pan over medium-low heat, then sauté the shrimp until they turn lightly golden and are cooked through. I used shrimp with the tail shell still attached; I found the tails a bit tough, so I trimmed them off with scissors. Sautéing the shrimp adds a delicious buttery flavor to the spring rolls.
Step 4
Prepare warm water for softening the rice paper. Boil water using a kettle or pot and pour it into a shallow bowl or dish. Dip a rice paper sheet into the warm water briefly and then remove it. It’s crucial not to oversoak it, as it will become too soft and tear easily. The soaking time depends on the water temperature, but usually, about 3 seconds is sufficient. If the water cools down, add more boiling water or change the water altogether. The key is to achieve a pliable yet intact wrapper.
Step 5
Now, assemble and roll the spring rolls. Place a softened rice paper wrapper on a clean surface. Layer a perilla leaf on top, followed by the julienned bell peppers, onion, cucumber, and finally, the sautéed cocktail shrimp. Be careful not to overfill, as this can make rolling difficult and cause the wrapper to tear. Distribute the ingredients evenly.
Step 6
Roll the spring rolls neatly. I cut mine in half diagonally for presentation, but if you find rolling difficult or the wrappers tear, try using less filling and rolling them into bite-sized portions without cutting. Since the rolls themselves are not seasoned, they are best enjoyed with a generous dipping of chili sauce, peanut sauce, or your favorite sauce. Enjoy your delicious and healthy Vietnamese Spring Rolls!
