Vietnamese Spring Rolls Recipe - Gỏi Cuốn

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while cooked chicken is often less expensive than shrimp.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat, and ground beef is typically more affordable.

Purchase pre-made Vietnamese summer rolls from a local deli to show what they look like.

Cut open a summer roll to reveal the ingredients inside: shredded lettuce, cilantro, perilla, mint, shrimp, and pork.

Decide to use red leaf lettuce instead of iceberg lettuce and add more herbs to the rolls.

Use pork belly instead of pork shoulder or pork loin for the filling.

Cut the pork belly into six pieces and remove excess fat and skin.

Fill a pot with water, add salt, and bring it to a boil.

Add the pork belly to the boiling water and let it cook for about 30 minutes, checking on it periodically.

Add two spoons of chicken seasoning to the pot, which is optional.

Scoop out foam from the top of the boiling pork stock to reserve for later use.

Cover the pot and let the pork simmer for 30 minutes.

Devein and rinse the shrimp in salted water, then set aside.

Cook rice vermicelli noodles according to package instructions (link to another video provided for reference).

Use the pork stock to boil the shrimp for added flavor, removing some stock beforehand for the dipping sauce.

Bring the remaining stock back to a boil and add the shrimp, cooking until they turn pink.

Remove the shrimp from the pot and set them aside to cool, keeping them warm for the rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens