Goi Cuon (Vietnamese Fresh Spring Roll) Recipe

Name: Goi Cuon (vietnamese Fresh Spring Roll) Recipe
Total time: 30 min
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

Goi Cuon is the name of the Vietnamese Cold Spring Rolls, which should be served cold and shouldn't be fried.Easy and quick recipe to prepare.Prepare in less time.Good in taste.Yummy and delicious in look and taste.

4.5

13 Rating - Rate

Non Vegdiet

30minstotal

10minsPrep

20minsCook

ingredients serve

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Ingredients For Goi Cuon (Vietnamese Fresh Spring Roll) Recipe

2 ounce rice noodles
0.25 pound shrimp, peeled, cooked, and split in half
0.25 pound cooked pork, sliced or shredded
4 large lettuce leaves
2 carrots, cut into matchsticks
1 large handful of fresh cilantro
1 large handful of fresh mint
1 large handful of fresh Thai basil
8 rice paper spring roll wrappers

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Directions : Goi Cuon (Vietnamese Fresh Spring Roll) Recipe

STEP 1.Cook the rice noodles according to their package directions. Drain and set aside.

STEP 2.Get all of your roll ingredients chopped and prepared before you begin on the rolls. You can use veggies as you desire.

STEP 3.If you want you can fry the shrimp for extra crunch.

STEP 4.Fill a large bowl with warm water. Dip a paper wrapper within the bowl, just long enough to hide the whole surface (both sides) with water. (no quite 3-5 seconds.) place the moistened wrapper on a clean, damp dishtowel.

STEP 5.Layer your ingredients on the third of the wrapper closest to you, starting with a bit of a lettuce leaf, followed by carrot sticks, a couple of leaves of every herb, some rice noodles, and a little pork.

STEP 6.After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the paper, pulling them gently towards you as you bring the paper’s edge over.

STEP 7.Continue to roll away from you. Once you wrap the roll one full rotation, you

STEP 8.Ll notice that the paper begins to stay to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, effect.

STEP 9.After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. Fold the sides in and continue rolling away from you until all the rice paper has been used.

STEP 10.Serve immediately with hoisin sauce for dipping. Or, wrap each roll in a slightly damp paper towel and store in an airtight container for up to 12 hours.

Nutrition
value

691

calories per serving

24 g Fat47 g Protein69 g Carbs9 g FiberOther

Current Totals

24 g Fat
47 g Protein
69 g Carbs
9 g Fiber

MacroNutrients

Carbs
69 g
Protein
47 g
Fiber
9 g

Fats

Fat
24 g

Vitamins & Minerals

Calcium
171 mg
Iron
5 mg
Vitamin A
4439 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
75 mcg
Vitamin B12
2 mcg
Vitamin C
13 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
111 mg
Manganese
1 mg
Phosphorus
519 mg
Selenium
92 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.