Monday, September 19, 2011

Goi Cuon- Shrimp Spring rolls/Vietnamese cold spring rolls

Goi Cuon- Shrimp Springrolls  Freshly wrapped in rice paper with vermicelli, lettuce, cucumber, carrot basil and  cilantro,served with peanut sauce
This appetizer menu,is one of my favorite from Vietnamese cuisine,it is healthy food and taste really good with peanut sauce.
I made this for dinner tonight :)
Goi cuon

Ingredients :
1 package Rice paper wrapper
big size  cooked shrimp/ one on each roll/estimates
4 oz vermicelli/rice noodles
bunch of lettuce
half of English cucumber
1 carrot
buch of fresh Thai basil
bunch of cilantro

sauce ingredients :

1/2 cup ground unsalted peanut
2 tbs sweet soy sauce
1 tbs sesame oil
1 tbs soy sauce
1 tsp fish sauce
1 tbs hot sauce/sriracha/what u prefer ( optional )
2 tbs lime juice
1 tbs grated ginger
1/2 tsp garlic powder
( just whisk it together until combine )
 Preparation :
soak vermicelli/rice noodle on the water about 8 minutes/follow direction on the package and set aside
make sure clean all vegetable ingredients
Cut cucumber and carrot in to very thin stick
tear the lettuce leaf
pull the tail off from cooked shrimp
you will need the big bowl of cold water,to dip this rice paper for  about 3-5 second/follow direction on the package.

vegetables,herbs,rice noodles and  cooked shrimp
Ready to roll :)


Dip and soak rice paper  wrapper in to cold water about 3-5 second
put in to work surface/cutting board
arrange cut cucumber,carrot,vermicelli,lettuce, basil, some cilantro and one  cooked shrimp on the side of rice paper  wrapper sheet
roll and  fold them both side

Ready to slice if you like


a plate to share with my neighbour :)

Ready to dip in to spicy peanut sauce "YUMMY"
and some for my friend,cindy tomorrow.
E N J O Y 

15 comments:

Amy said...

Looks so delicious...

Kim Bee said...

I would love to do this one sans shrimp. We can't do seafood here. <y daughter is hyper allergic. But I bet this would be good with something else in it's place.

Nava Krishnan said...

Lovely rolls with the peanut sauce, we call this popiah basah.

Peggy said...

These spring rolls look perfect and tasty!

Sarah @ Homestyle Cooking Around the World said...

great looking food- just came across your blog. Looking forward to seeing the flavors & things you are cooking up!

My Home Diary in Turkey said...

Oh my .. oh my.. looks tempting and scrumptious .. sayang sekali aku gak bisa temui rice wrap nya itu di Turki :((

Lilly said...

I love goi cuon!! And you are just too nice to share with your neighbors! You’ve got the rolling technique down quite well =)
I normally have too much stuffing, like lap xuong, eggs and pork tenderloin and then can barely roll it hihih.

I like how you make you own dipping sauce. When I make peanut sauce I only use hoisin sauce, peanut butter, some water and chili paste. Easy peasy. Hope you’ll give it a try.

Lizzy said...

Those look perfectly made AND delicious!!! Mmmmmmm.

Asian-spice mix said...

Thank you everyone for comments :)

Foodiva said...

These are my favorite type of cold spring rolls, but I've never made them myself. Love to eat them non-stop!

Ruth said...

I love these kind of spring rolls - healthy and delicious. The sauce sounds amazing - I will have to try it next time I make these. Thanks!

Pam said...

They look so delicious! Bookmarked.

khushi said...

nicely prepared rolls.....and the sauce is very delicious.....loved it thoroughly....glad to follow you
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Kelly said...

What a faboulous post - so well illustrated and explained. Our entire family just loves spring rolls so I'm definitely keeping this handy - so gorgeous!

Zoe said...

Yum! This will be great for our coming summer.