FRESH SPRING ROLLS- GOI CUON

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fresh Spring Rolls- Goi Cuon image

These are fun to make and so tasty too! Serve with Recipe #383691. Chicken can be substituted for the shrimp. Another Cook's Illustrated recipe!

Provided by Galley Wench

Categories     Vegetable

Time 35m

Yield 8 Spring Rolls

Number Of Ingredients 13

3 ounces dried rice vermicelli
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 large carrot, peeled and grated on the large holes of a box grater
2 fresh chili peppers, minced (Thai, serrano, or jalapeno, seeds and ribs removed )
1/3 cup roasted unsalted peanuts, coarsely chopped
1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks
8 round rice paper sheets (8 inches in diameter)
1/2 cup loosely packed fresh mint leaves, large leaves torn into pieces
1/2 cup loosely packed fresh cilantro leaves, stems removed
4 large leaves red leaf lettuce or 4 large boston lettuce, halved lengthwise and sliced thin
1/2 lb cooked extra-large shrimp, chilled and sliced in half lengthwise (21 to 25 per pound)

Steps:

  • Bring 4 quarts of water to a boil in a large pot.
  • Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
  • Drain and transfer noodles to a medium bowl.
  • Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
  • Toss 2 tablespoons of the lime juice mixture with the noodles.
  • In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
  • In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
  • Spread a clean, damp kitchen towel on a work surface.
  • Fill a 9-inch pie plate with 1 inch of room temperature water.
  • Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
  • Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
  • Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
  • To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
  • Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
  • Then transfer to a serving platter and cover with a second damp kitchen towel.
  • Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
  • Serve with the peanut dipping sauce.

Rehman Buriro
[email protected]

These spring rolls were a waste of time.


zyaire green
[email protected]

Meh.


serikul khan
[email protected]

I thought these spring rolls were just okay. I've had better.


Sh Dabaadeberel
[email protected]

These spring rolls were a bit too spicy for my taste.


Wajih Hassan
[email protected]

I'm not a huge fan of Vietnamese food, but I thought these spring rolls were pretty good.


Great Video
[email protected]

Overall, I thought these spring rolls were just okay. They weren't as flavorful as I was hoping.


Ansis Gurung
[email protected]

The peanut sauce was a bit too sweet for my taste. I think I'll try making my own next time.


Arjun Kunan
[email protected]

I found that the rice paper wrappers were a bit too thick. I think I'll try using thinner wrappers next time.


Ranjit Koiri
[email protected]

I'm not sure what I did wrong, but my spring rolls didn't turn out as good as I hoped. They were a bit too dry.


Zellick Dede
[email protected]

These spring rolls are the perfect summer food. They're light and refreshing.


Sammy Maina
[email protected]

I love the vibrant colors of these spring rolls. They're so inviting.


Nosipho Ndumiso
[email protected]

These spring rolls are a great way to use up leftover vegetables.


Panfilo_dontcare
[email protected]

I've never made spring rolls before, but these were surprisingly easy. I'll definitely be making them again.


sadick kiyemba
[email protected]

These spring rolls are so healthy and refreshing. I love that they're packed with vegetables.


Sibusiso Mhlobo
[email protected]

I'm not a huge fan of spring rolls, but these were really good. The peanut sauce was especially tasty.


Tanya Harris
[email protected]

These spring rolls are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.


Rehmatullah Facho
[email protected]

I love how easy these spring rolls are to make. I can have them ready in no time.


Taj vai
[email protected]

These spring rolls are amazing! The peanut sauce is to die for.


Diane Flora
[email protected]

I've made these spring rolls a few times now and they're always a hit. They're so refreshing and flavorful. I love that I can customize them with my favorite vegetables.


Renee Rudolph
[email protected]

These fresh spring rolls were a huge hit at my party! They're so easy to make and so delicious. I love the combination of the fresh vegetables, the rice noodles, and the peanut sauce.