Thursday, April 14, 2011

Goi Cuon (Spring Rolls) w/ Peanut Sauce

Goi cuon (spring rolls) are so light and yummy in my opinion. They are a perfect appetizer and can be served with either peanut sauce or diluted fish sauce (I prefer peanut sauce though). These spring rolls can be made with shrimp and pork, but since tomorrow is Friday and I can't eat meat, I made mine with shrimp only. Another alternative is using thit nuong (bbq char-grilled pork). This is also verrrry yummy!

Ingredients:

  • Bun (rice vermicelli)
  • Boiled shrimp (I normally use medium/large sized shrimp and use 3 halves for one roll)
  • Rice paper
  • Green leaf lettuce
  • Cilantro
  • Mint leaves
  • Boiled pork (optional)
  • Chives (optional)

Peanut Sauce (enough for about 18-20 rolls):

  • Peanut butter (I use crunchy)
  • Hoisin sauce
  • Siracha (Rooster) sauce
  • Coco Rico (coconut soda)
  • 2 cloves minced garlic
  • 1 tbsp potato or corn starch diluted in a small bowl of water (see pic)

Step 1

Boil water to cook your shrimp (and pork, in a separate pot, if you’re using pork). Boil another pot to cook your vermicelli. Follow instructions on vermicelli package. While water is boiling, wash your lettuce and herbs and set aside to dry. When water boils add shrimp and wait for a few minutes until water boils again. Drain shrimp, let cool, peel, and slice in half length-wise. Prepare all ingredients to wrap your rolls.

Step 2 (optional)

If using pork, cook well, drain, let cool, then slice into thin slices about 1/8 in. Set aside.

Step 3 (see pic if you get confused)

Prepare a bowl of warm water and if you have a spring roll tray (pink, see pic) you may want to use it. Dip rice paper into water and gently shake off excess water. Place rice paper on a plate or your spring roll tray. Place 1-2 pieces of lettuce (depends if you like more or less veggies). Place a fair amount of vermicelli on top of your lettuce, then cilantro, then mint (use whatever herbs you like and as much as you like, but don’t overdo it). If using pork, then you would put the slices of pork in now. Then fold the bottom of the rice paper up and in about 1/3 or a little less than half way. Place shrimp outside down so the pretty color shows through your wrapper, then fold the left and right sides in. Place chives and kind of tightly roll your spring roll, but not too tight for it will break the rice paper.




Step 4

If you are anal like me, you may want to individually wrap each roll in plastic (saran) wrap so they will not stick to each other or just place them apart. When I bring them to work I wrap them individually :D

Peanut sauce time (this is what makes the whole dish)… *drumrolls*

In a small pot, add 1 tsp oil and sautee on medium heat your minced garlic for about 30 sec. to 1 minute. Then add half a can of Coco Rico (6 oz.). Then add 2-3 Tbsp each of hoisin sauce and peanut butter (I use the crunchy kind because it has little pieces of peanuts in it). Mix well, taste (it should be a little salty and a little sweet), when it is to your taste bring to a slight boil and turn heat down to low. Take your starch water and slowly add teaspoons of it to your sauce while stirring moderately (2 tsp of starch water usually thickens it enough). If it becomes too thick, you can always adjust it with the Coco Rico ;)


If you like a little spice squirt a little Siracha (Rooster) sauce (1-2 tsp depending on how hot you like it) into the peanut sauce and slowly mix. Turn off heat and avoid stirring the sauce too much for it will lose its thickness. Let cool for 5-10 minutes and serve with your spring rolls. Good luck and enjoy!

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