Vietnamese Spring Rolls (Gỏi Cuốn)
What is Gỏi Cuốn?
Gỏi cuốn are Vietnamese fresh spring rolls: rice paper wrapped around poached shrimp, pork, rice vermicelli, lettuce, herbs, cucumber and bean sprouts. They're light and fresh, and they're dipped in a hoisin-peanut sauce.
Vietnamese Spring Rolls (Gỏi Cuốn)
Ingredients
- 8 oz rice vermicelli noodles
- 1 lb pork shoulder/butt
- 13 oz raw shrimp
- 1 shallot halved
- Vietnamese herbs
- Beansprouts
- Cucumbers
- Lettuce
- Rice paper
For the peanut sauce
- 4 tablespoon hoisin sauce
- 2 tablespoon peanut sauce
- ½ cup pork cooking liquid
Instructions
- Bring a 3 qt pot with water to a boil (¾ full). Add your pork shoulder/butt and the shallots and allow to cook on a medium simmer for 20-50 minutes (depending on the thickness of the cut). Cook the pork until cooked through (if you poke a chopstick into the cut, no blood releases). Don't drain the pork cooking liquid.
- Remove the pork once cooked and let cool in a bowl filled with cool water.
- Cook the shrimp in the same 3 qt pot that cooked the pork. Shrimp only takes 2-3 minutes to cook. Remove the shrimp (and peel shells off, devein if needed). Reserve the cooking liquid.
- In a separate pot, cook the vermicelli noodles according to the package instructions.
- To make the peanut sauce, in a small saucepan, combine all the listed ingredients. Stir over medium-low heat until all the ingredients are well combined. Keep stirring to prevent the bottom from burning. This takes about 10 minutes. Turn off the heat and set it aside.
- To serve, wet your rice paper with warm water and set it on a flat plate to soften. Add your lettuce, herbs, vermicelli, meat, shrimp, and other vegetables as you like.
- Fold the bottom flap, followed by the sides, and roll the spring roll to close. Enjoy with a side of the peanut sauce (I like to serve with crushed peanuts and sriracha).
