It was my ambition this month to learn some Vietnamese recipes so that I would be able to make delicious Vietnamese food at home. One of my favorite appetizers at the restaurant is Vietnamese Summer Rolls,calledGoi Cuon.I spoke with the Gentleman at my local Asian market and he helped me pick out the ingredients as well as instructed me one how to wrap these up. I laughed when he told me he wets 3 or 4 wrappers at a time. I only did one at a time since I am not used to rolling these quite that quickly.Anyway, these turned out just like my local restaurant and I just love being able to have these tasty little things for lunch now. Enjoy.
Vietnamese Summer Rolls - Goi Cuon
Vietnamese Summer Rolls - Goi Cuon are a staple appetizer at Asian restaurants and with a little practice can be made at home any time the craving hits.
- 24 medium shrimp, peeled and deveined
- 4 ounces dried rice stick noodles or rice vermicelli
- 16 (8-1/2-inch) round rice paper wrappers
- 1 cup bean sprouts (about 3 ounces)
- 32 fresh sweet basil or Thai basil leaves
- 16 small fresh cilantro sprigs
- 1 medium English cucumber, peeled and julienned
- 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
- 8 Romaine lettuce leaves, cut in half
- for the peanut dipping sauce:
- 1/2 cup natural-style creamy peanut butter
- 1/3 cup water
- 3 tablespoons hoisin sauce, to taste
- 4 tablespoons soy sauce, to taste
- Sriracha sauce (optional)
- For the peanut sauce:
- Whisk all of the ingredients together in a medium bowl; set aside.
- For the summer rolls:
- Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.
- Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate until needed.
- Cook the rice noodles according to the package directions. Drain and set aside to cool
- Place all of the prepared ingredients in separate containers and arrange them around the work surface. From left to right, I arranged them as follows: rice paper wrappers, sliced shrimp, rice stick noodles, bean sprouts, thai basil, cilantro sprigs, cucumber sticks, scallion pieces, and finally lettuce leaves. This will help in being able to go between ingredients for each roll.
- First, place a clean, damp kitchen towel on a work surface. This helps keep the wrapper moist while you're working and keeps it from sticking to your countertops. Then, fill a medium frying pan with hot tap water for drenching the rice papers.
- Working with only 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 10 seconds or so. They will become more pliable as the water seeps in as you add the other ingredients. They will still seem a tad stiff at first. Remove the wrapper from the water and place it on the towel.
- Quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper. Next, add about 1/4 cup of the rice noodles over the top of the shrimp, followed by a few bean sprouts, 2 basil leaves and 1 sprig of cilantro. Then place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Place one piece of lettuce on top of the noodle pile.
- Next, fold the bottom half of the rice paper wrapper over the filling. While holding it firmly in place, fold the sides of the wrapper in, similar to wrapping a burrito. Then roll the entire wrapper horizontally from the bottom to the top.
- Afterwards, turn the roll over so that the seam faces down and the row of shrimp faces up showing through the translucent wrapper.
- Repeat this entire process with the remaining wrappers and fillings. Enjoy!
Serving Size 1 roll
Amount Per Serving
% Daily Value
Total Fat 4.9 g
Saturated Fat 1.1 g
Cholesterol 68 mg
Sodium 438 mg
Total Carbohydrates 10 g
Dietary Fiber 1.1 g
Sugars 2.1 g
Protein 11.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.