Goi Cuon is Vietnamese spring roll. It is healthy, tasty and easy to make. The basis dipping sauce for “Goi Cuon” is made from hoisin sauce, peanut butter, sugar, lime. Here, I use Nuoc Cham dipping sauce and add few drops of hoisin sauce for flavor.
- ½ lb large shrimp, peeled and deveined
- ½ lb Cha Lua (pork sausage ) or roast pork, cut into slices
- 1 head red or green leaf lettuce
- Vietnamese herb leaves (mints, ram ram, tia to, basil)
- Garlic chives (he)
- 1 pack rice paper (banh trang)
- Make Nuoc Cham dipping sauce in advance
- Wash and rinse vegetables and herbs
- Cook shrimp by boiling or sauteing, see the below instruction
- Saute shrimp instruction.
- Boil the shrimp. Fill a small pot with some water just enough to cover the shrimp. Bring water to a boil in high heat. Add the shrimp and 1/2 tsp of salt. Boil for about 2-3 minutes.
- Cut cooked shrimp into half along its length.
- Wrap the spring rolls. For a beginner, please see the post Method to wrap the spring rolls with rice papers .
- Serve with Nuoc Cham dipping sauce, and few drop of hoisin sauce to your taste.
- In stead of pork and shrimp, you can use egg, tofu, chicken, beef, turkey or fish.
- In the US, spring roll has rice noodles. In Tra Vinh, Goi Cuon does not have rice noodles.
- Do not put a lot of vegetable and noodles, it’s hard to wrap the big rolls.