Goi cuon, which translates to “salad roll” in English, is a traditional Vietnamese dish. It’s made with fresh rice paper wrappers that contain various delicious ingredients such as pork chunks, shrimp, vermicelli noodles, lettuce, and beansprouts. Goi cuon is a healthy and delicious dish enjoyed the world over, and you can make it easily in your own kitchen!
What Is Goi Cuon?
Goi Cuon is a popular Vietnamese dish that consists of fresh rice paper wrappers that encase various ingredients, like pork, shrimp, noodles, lettuce, and beansprouts which have been soaked in a special sauce. Originating in the south of Vietnam and popular in other countries, like Australia and Singapore, this dish is characterized by its light, healthy, and refreshing taste.
What is Needed to Make Goi Cuon?
To make Goi Cuon, you will need 8-10 fresh rice paper wrappers, minced pork, shrimps, vermicelli noodles, lettuce, bean sprouts, Thai basil, soybean oil, Hoisin sauce, rice vinegar, fish sauce, and red chili.
How To Prepare The Filling For Goi Cuon
To prepare the filling for Goi Cuon, you will need to heat the soybean oil in a pan and add the minced pork. Cook the pork until it is browned and then add the shrimps and noodles. Cook for a few minutes, until the shrimps and noodles are both tender. Finally, remove the pan from the heat and add in the lettuce, bean sprouts, and Thai basil. Mix everything well, and remove any excess moisture.
How To Prepare The Wrappers
Once you have prepared your filling ingredients, it is time to prepare the wrappers for the Goi Cuon. Soak the rice paper wrappers in warm water for a minute or two, until they are soft and malleable. Gently remove them from the water and place them on a damp cloth. Place a scoop of your filling in the center of each wrapper and fold the wrapper into a half-moon shape.
How To Prepare The Sauce
The sauce for the Goi Cuon is a combination of Hoisin sauce, rice vinegar, fish sauce, and red chili. To prepare the sauce, heat the Hoisin sauce in a pan. Once heated, add the rice vinegar, fish sauce, and red chili. Stir everything together until the sauce has thickened and the flavors combine.
Once you have prepared all your components, it is time to assemble your delicious Goi Cuon. Place the folded wrappers on a plate, one at a time. Top each wrapper with a spoonful of the prepared sauce and serve. You can also add a few sprigs of Thai basil or other herbs for more flavor.
Serving Goi Cuon
Goi Cuon is usually served as an appetizer or a light snack. You can serve them with some fresh salads, pickles, or cucumber slices. If you want to add a bit of sweetness, you can serve it with a sprinkle of sesame seeds. You can also drizzle some extra Hoisin sauce for some extra flavor.
Frequently Asked Questions
Q. How long does it take to make Goi Cuon?
A. It takes about 30 minutes to prepare the ingredients and another 15-20 minutes to assemble and wrap the Goi Cuon.
Q. Is Goi Cuon vegan friendly?
A. Yes, Goi Cuon is vegan friendly if the filling does not contain meat or seafood. You can replace the the pork and shrimp with vegan ingredients such as tofu, mushrooms, and vegetables.
Q. Can I freeze Goi Cuon?
A. Yes, you can freeze Goi Cuon. To freeze them, place the prepared Goi Cuon on a baking sheet and put them in the freezer for about an hour. Then transfer them to a freezer-safe container, making sure they are not stuck together. When you are ready to eat them, thaw them for about an hour before serving.
Q. What kind of lettuce should I use for Goi Cuon?
A. The most common types of lettuce used for Goi Cuon are Iceberg, Boston Bibb, and Romaine. Any type of lettuce will work, but the softer lettuces will be easier to wrap.
Q. Are Goi Cuon healthy?
A. Yes, Goi Cuon are very healthy. They are low in calories and are packed with protein, fiber, vitamins, and minerals. They are also a great source of complex carbohydrates which provide energy and help to keep you full.
Q. How to store Goi Cuon?
A.Goi Cuon should be stored in an airtight container in the refrigerator, and should be eaten within a day or two. They can also be frozen for up to three months.
1/2 pound cooked peeled and deveined shrimp
1/2 pound ground pork
2 cloves garlic, minced
1 teaspoon fish sauce
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground Five-Spice powder
3 teaspoons cornstarch
1/2 cup mung bean sprouts
4 ounces thin rice vermicelli,cooked and drained
1/2 cup julienned carrots
1/2 cup julienned daikon radish
1/2 cup julienned cucumber, seeds removed
2 cups warm water
16 (9-inch) rounds of rice paper
In a bowl, combine the shrimp and pork. Add the garlic, fish sauce, sugar, pepper, salt, and Five-Spice powder and mix well. Stir in the cornstarch and set aside to marinate for 15 minutes.
In a large mixing bowl, combine the mung bean sprouts, vermicelli, carrots, daikon, and cucumber and mix well.
Fill a large shallow bowl with the warm water. Working with one shrimp-and-pork wrapper at a time, dip the wrapper into the warm water and soak for 5 to 10 seconds, until it is soft and pliable.
Gently lay the wrapper flat on a work surface or on a plate. Put 1 tablespoon of the shrimp-and-pork mixture into the wrapper and spread it evenly, leaving about 1/2 inch of space on each side of the wrapper.
Put 1 tablespoon of the mung bean sprouts mixture right next to the shrimp-and-pork mixture. Roll the wrapper one complete turn to just cover the mung bean sprouts mixture.
Fold up the right side of the wrapper, followed by the left side of the wrapper. Continue to roll the wrapper to the opposite end. Press the edges to seal.
Repeat until all the wrappers are used. Serve with dipping sauce, if desired.
It is best to leave the wrapper to stand for at least 10 minutes before serving to allow it to soften and stick together better.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Halal
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Goi Cuon Recipe,Vietnamese Cuisine,Rice Paper Wraps,,,,