Skip to main content

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 

Labels:

Comments

  1. AmySeptember 19, 2011 at 10:46 PM

    Looks so delicious...

    ReplyDelete
  2. Kim BeeSeptember 20, 2011 at 12:27 AM

    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.

    ReplyDelete
  3. Nava KrishnanSeptember 20, 2011 at 8:29 AM

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

    ReplyDelete
  4. PeggySeptember 20, 2011 at 11:17 AM

    These spring rolls look perfect and tasty!

    ReplyDelete
  5. Sarah @ Homestyle Cooking Around the WorldSeptember 20, 2011 at 12:59 PM

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

    ReplyDelete
  6. Çitra's Home DiarySeptember 20, 2011 at 4:16 PM

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

    ReplyDelete
  7. LillySeptember 20, 2011 at 4:31 PM

    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.

    ReplyDelete
  8. Liz That Skinny Chick Can BakeSeptember 21, 2011 at 7:25 AM

    Those look perfectly made AND delicious!!! Mmmmmmm.

    ReplyDelete
  9. RiceandcoconutSeptember 21, 2011 at 7:48 AM

    Thank you everyone for comments :)

    ReplyDelete
  10. UnknownSeptember 21, 2011 at 9:17 AM

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

    ReplyDelete
  11. RuthSeptember 21, 2011 at 10:29 AM

    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!

    ReplyDelete
  12. PamSeptember 21, 2011 at 11:15 AM

    They look so delicious! Bookmarked.

    ReplyDelete
  13. khushiSeptember 21, 2011 at 1:25 PM

    nicely prepared rolls.....and the sauce is very delicious.....loved it thoroughly....glad to follow you
    Event:
    What's On Your Kebab Platter:win a gift: Hurry only few days left

    ReplyDelete
  14. Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition.September 21, 2011 at 7:16 PM

    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!

    ReplyDelete
  15. ZoeSeptember 21, 2011 at 7:56 PM

    Yum! This will be great for our coming summer.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hard boil egg meatloaf and my second Award

This maybe sound funny,boil egg in the meatloaf, but hey this is what I love about cooking in my own kitchen I can create an experiment things, not like to cook at work I have a rule to follow,and stick with their recipe,,,,so when I'm home,,,,I'm free and I can play with my cooking LoL by the way,leftover always give me some idea,about cooking so,,,this time I had four hard boil egg. Need to us up soon, you never know is come up with this " hard boil egg meatloaf" I know someone was laughing at me here :) Hard boil egg meatloaf  Ingredients : 1 1/2 lbs ground beef ( 96-4 extra lean ) 4 hard boil egg 2 egg handful green onion green onion/chopped 1 tbs salt 1 tsp black pepper 1/2 tsp cumin 1/2 tsp galangal powder 1/2 tsp nutmeg 1 tbs soy sauce 1 cup panko crumbs Preparation : if you don't have 4 hard boil egg ready,,,bring 4 egg to boil pre heat oven on 350 degree F   4 hard boil egg,set aside  on the mixing bowl,mix ground beef
27 comments
Read more

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like. But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear. Ingredients : - 2 lbs seafood medley ( shrimp,mussel and squid ) - 1 cup sliced mushroom - 1 cup small young corn ( Asian best ) - 3 cup of water - 1 cup of milk ( optional for thicker soup ) - 1/2 tbsp vegetable oil spices ingredients : - 1  clove shallot ( thinly slice ) - 1 clove garlic ( thinly slice ) - 1 stalk lemon grass ( thinly slice ) - 1 tbsp grated fresh galangal - 1 teaspoon tomato paste - 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine ) - 1 teaspoon tamarind juice/ lemon or lime juice - 1 tsp fish sauce - salt to taste - pinch of sugar - 4 kafir lime leaves - 2 stalk gree
18 comments
Read more

Shrimp Corn fritters

Happy Tuesday everyone, It's been awhile since my last post, I was little bit busy this week,I hope everyone still enjoy the summer weather for the rest of season. Fresh sweet corn is cheaper in the summer time,I like to use them as ingredients of my cooking. I made shrimp corn fritters,simple and easy ! Serve as side dish with  rice or curry dishes :) Ingredients : - 2 fresh sweet corn,cut on the cob - 1/2 lb salad shrimp,chopped/ medium size shrimp - 2 Tbsp flour - 1 egg - 1/4 cup  shredded mozzarella cheese - hand full chopped green onion or basil - 1/2 tsp of salt - 1/2 tsp garlic powder - pinch of black pepper - 1/2 tsp curry powder vegetable oil for fry about 1/4 cup Preparation : In a bowl mix all ingredients until combine,stir the batter evenly Heat vegetable oil in medium high temperature spoon the batter into hot oil,fry about 2-3 minutes each side until golden brown. transfer to the plate lay with paper towel.
18 comments
Read more