Vietnamese Summer Rolls | Goi Cuon
Goi Cuon, also known as Vietnamese summer rolls, are fresh, light rolls made with rice paper, filled with shrimp, pork, rice noodles, and an assortment of fresh herbs and vegetables, served with an incredible tasty hoisin peanut dipping sauce.
Ingredients
- 8 oz vermicelli noodles
- 1 ½ lb pork tenderloin
- 1 large shallot, peeled and cut in half lengthwise
- 1 Tbsp kosher salt
- 1 liter coconut water
- 2 lbs shrimp, shell on
- avocado oil, or any neutral oil
- rice paper
- chives
- basil
- mint
- perilla leaves
- red leaf lettuce
- cucumbers, cut lengthwise in quarter inch thick slices
- hoisin peanut dipping sauce
Instructions
- Cook vermicelli noodles according to instructions on the package. Rinse and set aside to cool.
- In a pot on medium high heat, add pork tenderloin, shallot, salt, and coconut water.
- Fill pot with enough water so that it covers a few inches above the pork.
- Cook until pork is done, around 45 minutes. You will know it’s done when you press on the pork and it’s firm.
- Remove pork from pot.
- Immerse pork in a bowl of ice cold water so that the pork meat does not darken.
- Remove after 10 minutes and thinly slice the pork. Set aside.
- In a pan, on medium high heat, drizzle oil and pan fry shrimp.
- Cook untouched for a couple of minutes on each side. It’s done when the shrimp turns fully pink.
- Remove shrimp from pan and let cool.
- Peel off shell and cut shrimp in half, lengthwise.
- Take rice paper and wet it on both sides.
- Place pork, shrimp, a small bit of vermicelli noodles, herbs, lettuce and one slice of cucumber on rice paper and roll tightly.
- Dip with hoisin peanut dipping sauce.
Nutrition
Serving: 1roll | Calories: 127kcal | Carbohydrates: 13g | Protein: 15g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 488mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg