How to Make Vietnamese Fresh Spring Rolls - Goi Cuon with Shrimp and Pork

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: cabbage strips

Zucchini noodles lower carbs, and cabbage strips are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective alternative.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a fresh flavor, while parsley is widely available.

Start by boiling a pot of water with a bit of salt.

Add a small handful of rice noodles to the boiling water and let them boil for 10 minutes.

Drain the noodles and rinse them off with cold water, then set aside.

Dip a piece of rice paper in hot tap water for about 6 to 8 seconds until completely soaked.

Place the soaked rice paper on a flat surface like a cutting board.

For the filling, lay a couple of pieces of BBQ pork toward one end of the rice paper.

Tear off a few basil leaves and place them on the rice paper.

Add a small handful of salad greens toward the other end of the rice paper.

Grab a little bit of the rice noodles and place them on top of the salad.

Start rolling from the salad end of the paper, capturing all the noodles and greens.

Fold the sides in like rolling a burrito, then continue to roll the meat into the roll last so it shows through better.

Make a second roll using shrimp, ensuring the orange side is facing down on the rice paper when starting.

Don't worry if the rolls aren't perfect; it takes practice to roll them tightly.

Avoid overstuffing the rice paper to prevent ripping.

Don't soak the rice paper too long to avoid it becoming soft and weak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens