Goi Cuon is a lighter and healthier choice for spring roll fans.
These light and healthy fresh spring rolls are a wholesome and tasty appetizer alternative. The translucent parcels are first packed with salad greens and a sliver of meat and/or seafood, before being neatly wrapped up in rice paper and dipped into one of Vietnam's favorite condiments.
Influenced by its French colonial past, Vietnamese food is a blend of contrasting flavors and complementary textures that appeal to every foodie. Many of the most popular dishes can be made just as well on the side of the road as in a top-end restaurant. Traditional day-to-day Vietnamese cooking relies on fresh green herbs and spices, and uses very little dairy or oil. In fact, Vietnamese food is considered one of the healthiest cuisines in the world.
Gỏi cuốn literally means "salad rolls" and almost every region in Vietnam has its own distinct version. But no matter where you are, the wrapping and rolling process is more or less the same.
Goi Cuon (Vietnamese Roll)
Recipe from the AmaDara
Ingredients
10 pc dried rice paper
2/3 cups cooked sliced pork/cooked peeled prawn/tofu for vegetarian
3 Tbsp and 1 tsp fresh rice noodle (cooked)
2 Tbsp vegetables (carrot, bean sprout, mango, etc.)
3 Tbsp and 1 tsp salad & herbs (mint leaves, basil, cilantro, lettuce)
2 Tbsp Chive Flower
Preparation Method
Hand rolls should be filled and wrapped one at a time. First, dip the rice paper in cold water. Then, place a small portion of each of the above ingredients in the middle of the rice paper. Fold both ends of the paper inward to make a roll. Add chive flower for decoration before finishing the roll. Decorate with fresh herbs and serve with fish sauce dip (Nuc Cham).
VIETNAMESE FISH SAUCE DIP (Nuc Cham)
Ingredients
2 Tbsp plain fish sauce
1 Tbsp lime juice
4 Tbsp hot water
2 Tbsp sugar
1 Tbsp red chili finely chopped
1 Tbsp crushed garlic
2 Tbsp blended peanut (optional)
Preparation Method
Mix all ingredients and stir together.
Makes 4 servings.
Influenced by its French colonial past, Vietnamese food is a blend of contrasting flavors and complementary textures that appeal to every foodie. Many of the most popular dishes can be made just as well on the side of the road as in a top-end restaurant. Traditional day-to-day Vietnamese cooking relies on fresh green herbs and spices, and uses very little dairy or oil. In fact, Vietnamese food is considered one of the healthiest cuisines in the world.
Gỏi cuốn literally means "salad rolls" and almost every region in Vietnam has its own distinct version. But no matter where you are, the wrapping and rolling process is more or less the same.
Goi Cuon (Vietnamese Roll)
Recipe from the AmaDara
Ingredients
10 pc dried rice paper
2/3 cups cooked sliced pork/cooked peeled prawn/tofu for vegetarian
3 Tbsp and 1 tsp fresh rice noodle (cooked)
2 Tbsp vegetables (carrot, bean sprout, mango, etc.)
3 Tbsp and 1 tsp salad & herbs (mint leaves, basil, cilantro, lettuce)
2 Tbsp Chive Flower
Preparation Method
Hand rolls should be filled and wrapped one at a time. First, dip the rice paper in cold water. Then, place a small portion of each of the above ingredients in the middle of the rice paper. Fold both ends of the paper inward to make a roll. Add chive flower for decoration before finishing the roll. Decorate with fresh herbs and serve with fish sauce dip (Nuc Cham).
VIETNAMESE FISH SAUCE DIP (Nuc Cham)
Ingredients
2 Tbsp plain fish sauce
1 Tbsp lime juice
4 Tbsp hot water
2 Tbsp sugar
1 Tbsp red chili finely chopped
1 Tbsp crushed garlic
2 Tbsp blended peanut (optional)
Preparation Method
Mix all ingredients and stir together.
Makes 4 servings.
