Vietnamese Spring Rolls Recipe (Goi Cuon)

 This Goi Cuon recipe or Traditional Vietnamese Spring Roll recipe took a lot longer than I expected, but I learned a lot during making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so eat up!


Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:


Vietnamese, Chinese, English, and French.


Banh trang gets around. Cambodians have a similar roll also using the same rice paper called nime chow--made without meat and dipped in a banh mi thit vinegar based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.


For the meat you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.



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