Gỏi Cuốn

Name: Gỏi Cuốn
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 Rice Paper Wrappers; 100g Dry Rice Vermicelli; 18 Large Shrimps, peeled, deveined, boiled and halved lengthwise; 250g Pork Belly, simmered until tender and thinly sliced; 12 leaves of Lettuce; 12 stalks of Garlic Chives; 1 cup Mixed Fresh Herbs, mint, Thai basil and cilantro, loosely packed; 120ml Hoisin sauce; 80ml Creamy Peanut Butter; 120ml Water, plus more to adjust; 1 tbsp Rice Vinegar; 1 tsp Sugar; 1 clove of Garlic, minced; 1 1/2 tsp Chili-Garlic Sauce; 2 tbsp Roasted Peanuts, crushed, for topping

Gỏi Cuốn are fresh Vietnamese spring rolls filled with tender pork, sweet shrimp, crisp lettuce and bright herbs, wrapped in delicate rice paper for a light, flavorful bite. Serve them with a creamy, tangy hoisin-peanut dipping sauce topped with crunchy roasted peanuts for contrast.

Gỏi Cuốn are fresh Vietnamese spring rolls filled with tender pork, sweet shrimp, crisp lettuce and bright herbs, wrapped in delic... Show more

Traditional Vietnamese Recipe

Health Grade

C- · Balanced

Rating

4.7

Time

1 hr10 min

Price

4,10 €

Calories

724 kcal

meal prep

high protein

low sugar

kid friendly

Method

Simmer the pork

Put the Pork Belly in a saucepan and add enough Water to cover it by about 1 inch. Bring it to a gentle simmer, skim off any foam, and cook for 45 minutes until the meat is tender and the fat looks translucent. Lift it out, let it cool just enough to handle, then slice it thinly.

Boil the shrimp

Bring a small pot of water to a boil. Add the Large Shrimp and cook for 2 minutes until they turn pink and opaque. Drain, cool, and slice each shrimp lengthwise so the cut side will show in the rolls.

Cook the noodles

Cook the Dry Rice Vermicelli in boiling water for 3 minutes, just until tender. Drain right away, rinse under cold water, and shake off the excess moisture so the strands stay springy and separate.

Prep the greens

Rinse and dry the Lettuce, Garlic Chives, and Mixed Fresh Herbs well. Keep the lettuce leaves whole, trim the chives into short lengths if needed, and pick the mint, Thai basil, and cilantro leaves from any tough stems.

Make the sauce

In a small saucepan, whisk together Hoisin sauce, Creamy Peanut Butter, the measured Water, Rice Vinegar, Sugar, minced Garlic, and Chili-Garlic Sauce. Warm it gently over low heat, whisking until the sauce is smooth and glossy, then thin it with a splash more water if you want it looser. Spoon it into a bowl and finish with Roasted Peanuts.

Roll and serve

Set out the Rice Paper Wrappers and a shallow bowl of warm water. Dip one wrapper for just a few seconds until it softens, then lay it on a clean board. Near the lower third, layer lettuce, a little vermicelli, a few chives, some herbs, a few slices of pork, and about 3 shrimp halves cut-side up; fold in the sides and roll tightly away from you. Repeat with the remaining wrappers, dividing the fillings evenly, and serve the rolls right away with the peanut-hoisin sauce.