How To Make Vietnamese Fresh Spring Roll – GOI CUON – Spring roll also known Viet Nam society. There are fresh or fried spring rolls. Although it is a bit different than other Asian spring rolls, spring rolls are also delicious Viet Nam.
Spring roll into snacks popular in some Asian countries. Viet Nam also have dishes spring roll worldwide and often enough be appetizers. Spring roll is known as ‘ goi cuon ‘ and ‘ cha gio ‘. Both wear leather in the form of banh trang (rice paper). White transparent thin skin is made from rice flour.
GOI cuon (designation of South Viet Nam) is a type of fresh spring roll. In northern Viet Nam, fresh spring roll called nem cuon.
- ½ lb. shrimp (36/40 size) (453g)
- ½ lb. pork leg (453g)
- 1 head red or green leaf lettuce
- a few sprigs of mint
- 1 pack rice paper (banh trang)
- 1 pack rice vermicelli, the starchless variety
- 1½ tsp salt
- 1 tsp sugar
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 8 tablespoons hoisin sauce
- 2-3 tablespoons peanut butter
- 1 cup water
- Sambal chile paste (optional)
Saute garlic in oil until fragrant
Add in remaining ingredients and stir well
Bring to boil, and then immediately turn off the heat. Serve.
Leave the sambal chile paste on the side so others can add to their own dipping bowl as needed.