Vietnamese Spring Rolls Recipe (Gỏi Cuốn)
Summer’s here! If you’re searching for a refreshing and tasty appetizer, look no further.
Vietnamese spring rolls (Gỏi Cuốn) are fresh and delicious, a total mood-lifter on those hot weather days. Each bite explodes with flavour and texture. Feeling hungry yet?
Spring rolls are super fun to make with family and friends. Communal style dining is the essence of many Asian cuisines - good food is made better when enjoyed in the company of loved ones.
As well, it’s bursting with nutrients. Shrimp is our go-to protein choice - rich in selenium, zinc, and vitamin B12, micronutrients that play an essential role in thyroid hormone regulation, fertility and pregnancy.
The vegetables are packed with antioxidants and fibre. Dietary patterns rich in these nutrients can help reduce risk for heart disease and lower inflammation. These two major nutrition management goals for PCOS or insulin resistance.
If you’re looking for a tasty, flavourful, and health-promoting dish to bring to your next potluck, you’ve found the perfect dish.
Enjoy!
*Recipe developed by Emma Nguyen, dietetic student
Vietnamese Spring Rolls Recipe (Gỏi Cuốn)
YIELDS 4
TIME: 1 hour
Ingredients:
Rice wrapping paper
8 medium shrimp, deveined (tail on or peeled)
0.2 lb pork shoulder
1-2 shallots, peeled and sliced thin
1 bag thin rice vermicelli, cooked
1 cup lettuce leaves
1 medium carrot, cut in thin strips
1 medium cucumber, cut in thin strips
½ cup bean sprouts
Herbs: mint, cilantro, or basil
Peanut dipping sauce:
1 tbsp peanut butter
4 tbsp hoisin sauce
1 tbsp water
1 clove of garlic, minced
20 grams crushed peanuts
½ tsp granulated sugar
½ tsp salt
Red chili pepper (optional)
Crispy fried shallot
Spicy garlic fish sauce (if you are allergic to peanut)
¼ cup fish sauce
1 ½ tbsp warm water
2 tbsp granulated sugar
1 tbsp lime juice
1 clove of garlic, minced
Red chili flakes
Directions:
Spring rolls:
Boil the pork shoulder. In a small pot, add pork shoulder and water just enough to cover the pork and the sliced shallots with 1 tablespoon of salt. Bring to a boil and then lower to medium heat and simmer for about 30 minutes. Remove the pork when there is no longer pink in the middle. Set aside to chill.
Boil the shrimp. While waiting for the pork to chill, add shrimp to the same pot to cook for about 2-3 minutes until the shrimp turn pink (or orange).
Slice the pork into thin slices and slice the shrimp in half along the body.
Prepare the vermicelli. In a separate pot, cook rice vermicelli according to package instructions. Drain, rinse with cold water and set aside.
Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on a plate to assemble the rolls (Do NOT leave the rice paper in water too long until it is soft as it will fall apart)
Assemble the rolls. On the bottom end of the rice paper, start by adding the lettuce, a small portion of noodles, cucumber, carrot strips, herbs, bean sprouts, slices of pork shoulder, and finally, the the shrimp placed horizontally on top.
Begin rolling. Lift the rice paper on the edge closest to you and start rolling everything up from the bottom, tightly tucking in the ingredients as you go. When you are halfway through rolling, fold in the two sides and then keep rolling all the way to the end of the rice paper.
Peanut dipping sauce:
In a saucepan, add in some oil and sauté the minced garlic on medium heat until browned.
Mix in peanut butter, hoisin sauce, water, sugar and salt until the sauce is combined thoroughly.
Bring to boil and then pour into a dipping bowl. Sprinkle on top with crushed peanut, crispy fried shallots, and red chili pepper to serve.
Spicy garlic fish sauce (nut-free):
Mix together the fish sauce, water, minced garlic, lemon juice, sugar and chili flakes in a small bowl.
Notes:
If you want to remove the pork smell, add some ginger slices when boiling the meat.
Avoid putting too many ingredients in one rolls, as it might be difficult to roll tightly and nicely.
Be creative with your fresh rolls! Feel free to modify the ingredients.
Hi! I’m Trista
A Registered Dietitian and reproductive health expert. I’m here to help you gain confidence to overcome your Polycystic Ovary Syndrome and digestive health woes, while bettering your relationship with food.
