How to make Vietnamese Fresh Spring Roll (GOI CUON) | Helen's Recipes

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu offers a plant-based option, while chicken is often less expensive than shrimp.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

peanut sauce

🥗Healthier: almond butter sauce

💰Cheaper: soy sauce

Almond butter provides a nutty flavor, while soy sauce is a cost-effective dip.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute, while salt is a basic seasoning.

Boil pork belly with a teaspoon of salt.

Once boiling, turn the heat to medium-low and cook for 25 to 35 minutes, testing doneness with a chopstick.

Soak the cooked pork in cold water to avoid blackening and keep the broth for later use.

Cut the pork into thin slices.

Fry the prawns without oil on medium heat for 1 to 2 minutes until they turn orange, then peel and devein them.

Cut the prawns in half vertically and remove the black lines if present.

Bring a saucepan of water to a boil and cook the rice vermicelli for 3 to 5 minutes according to package instructions, then drain.

Wash the rice vermicelli under cold water to stop further cooking.

Cut the cucumber into vertical slices about a finger long.

Wash the vegetables more than three times and drain well.

Prepare a pan of warm water to soften the rice paper.

Dip the rice paper into the warm water evenly, shake off excess water, and lay it on a flat surface.

Place the vegetables in a row across the center of the rice paper, leaving 1 to 2 inches on each side.

Add two cucumber slices, two slices of pork, and two shrimp halves at the end, keeping the orange side of the shrimp facing down.

Roll the rice paper one to two rounds, then fold both sides inwards, and roll gently but tightly.

Repeat with the remaining ingredients, demonstrating the rolling process again.

For the dipping sauce, heat a pan and add one tablespoon of oil, frying one tablespoon of garlic until golden brown.

Add five tablespoons of hoisin sauce and five tablespoons of the reserved broth from boiling the pork.

Stir in one tablespoon of peanut butter and one tablespoon of sugar, then simmer the sauce for 1 to 2 minutes until thickened.

Transfer the sauce to condiment bowls and top with minced fresh chili and crushed peanuts.

Wrap fresh spring rolls in plastic wrap if going on a picnic to prevent drying out.

Cooking Techniques

Equipment Needed

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Dietary

Allergens