Gỏi Cuốn (Vietnamese Spring Rolls)
Fresh noodles, basil, chives, pork/shrimp or tofu all rolled up in a chewy rice paper and dipped in a crunchy peanut sauce.
Servings: 10
Ingredients
Ingredients for the spring roll filling with pork:
- 1 pound boneless pork shoulder
- 300 grams rice noodles
- 1 head green leaf lettuce washed and dry. Only use the green leafy part.
- 1 handful fresh chives wash, dry and cut in half.
- 1 handful fresh basil wash, dry and remove the basil leaves from the stem.
- 1 tbsp salt used to boil the pork.
- 1 tbsp pepper used to boil the pork.
- 1 package rice paper
Ingredients for the spring roll filling with tofu:
- 1 package firm tofu sliced into 0.25 inch slices.
- 3 tbsp vegetable oil for brushing on the tofu.
- 300 grams rice noodles
- 1 head green leaf lettuce washed and dry. Only use the green leafy part.
- 1 handful fresh chives wash, dry and cut in half.
- 1 handful fresh basil wash, dry and remove the basil leaves from the stem.
- sprinkle of salt on each of the tofu pieces.
- sprinkle of pepper on each of the tofu pieces.
- 1 package rice paper
Ingredients for the peanut dipping sauce:
- ¼ cup creamy peanut butter
- ½ cup water
- ¼ cup hoisin sauce
- ¼ tsp salt
- ¼ cup unsalted peanuts crushed into small pieces.
Instructions
Instructions for cooking the pork:
- Wash the boneless pork by sprinkling salt and gently rub the salt into the pork. Rinse the salt off using warm water and pat the pork to dry with paper towels.
- Place the pork in a pot and fill it with water to completely submerge the pork. Add salt and pepper to the pot and let it boil until the pork is cooked.
- Once cooked, remove the pork from the pot and let it cool before thinly slicing and set aside.
Instructions for cooking the tofu:
- Remove the tofu from the container and rinse it with warm water, and pat it dry using paper towels.
- Cut the tofu into 0.25 inch slices.
- Place them on a cooking sheet, and brush vegetable oil on both sides.
- Sprinkle salt and pepper on both sides of the tofu, then place them in a 400oF oven until both sides are golden brown.
- Remove from the oven and set aside to cool.
Instructions for cooking the rice noodles:
- Fill a pot with water and add salt.
- Bring the water to a boil then add the rice noodles.
- Let it cook until the noodles are soft. Drain the noodles into a colander and rinse with cold water and set aside.
Instructions for making the peanut dipping sauce:
- Place creamy peanut butter, hoisin sauce, water and salt in a saucepan. Turn the heat on medium and stir with a whisk while the mixture is heating.
- Once the ingredients are heated and combined, pour into a small bowl and sprinkle crushed unsalted peanuts on top and set aside. Add siracha on top if you want a little bit of spice in the dipping sauce.
Instructions for rolling the spring rolls:
- Dip the rice paper in a large bowl of water until the rice paper feels soft to the touch. If you only have a small bowl available, you can dip as you turn the rice paper to make sure the whole thing gets wet.
- Place the wet rice paper on a flat surface.
- Then put the green leaf lettuce on the rice paper...
- Followed by the cooked rice noodles...
- Fresh basil leaves.
- Place the pork, shrimp or tofu underneath the green leaf lettuce.
- Start rolling by gently pulling the rice paper up and tucking the ingredients inward.
- Once the fillings are covered by the rice paper, fold the left side in toward the middle of the rice paper.
- Then fold in the right side toward the middle of the rice paper.
- Place a piece of fresh chives in the rice paper, and continue rolling until all the rice paper is used up. And there you have it, fresh, homemade Vietnamese spring rolls.
