Goi Cuon (Vietnamese Summer Rolls)
Goi Cuon also known as summer roll, salad roll, fresh spring roll or fresh roll is a Vietnamese dish made out of shrimps, herbs, rice vermicelli and vegetables wrapped in a rice paper called “bang trang”. It is unlike any other spring rolls as this dish is not deep fried but it is served as it is in room temperature like the Lumpiang Sariwa. This dish is usually accompanied by a sauce and there are a lot to choose from like the tamarind and coconut flavoured sauce, peanut sauce, hoisin sauce and lime fish sauce.
A really good appetizer or side dish specially on a hot summer day, a salad that you can easily eat by hand, it is fresh, it is healthy alternative to fried spring rolls but it is good that’s why even its not yet summer here were already enjoying this great Vietnamese summer rolls.
- 12 medium sized shrimps, shelled and deveined
- 1 carrot, thinly sliced
- 4 lettuce leaves, chopped
- handful of cilantro, chopped
- 10 pcs Thai basil
- 6 pcs rice wrappers
- 2 stalks spring onions, sliced
- small pack of rice vermicelli
- ½ tsp cayenne pepper
- 3 cloves garlic
- 1 tbsp fish sauce
- 3 tbsp water
- 1 clove garlic, minced
- 2 tbsp lime juice
- 1 tbsp sugar or palm sugar
- Mix together all sauce ingredients then set aside.
- Cook rice vermicelli according to packet instruction, drain then set aside.
- In a sauce pan add 1 cup of water with garlic, cayenne and salt bring to a boil then drop shrimps. Once cooked drain then cut in half then set aside.
- Prepare a pan with warm water then fully dip each rice wrapper then place on a plate. Place on top of wrapper in layers basil, shrimp, carrots, vermicelli, spring onions, cilantro and lettuce. Fold wrapper ends in then roll into a tight log.
- Serve with dipping sauce.