Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Recipe



Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Recipes

Ingredients :

Dipping Sauce -

1 tbsp vegetable oil

4 cloves garlic, minced

1/3 cup (3 fl oz / 80 ml) hoisin sauce

1 tbsp fish sauce

1 tbsp sugar

1 tsp chile paste or hot bean paste

1/2 cup (4 fl oz / 125ml) chicken stock

1/4 cup (1 oz / 30g) chopped unsalted dry-roasted peanuts

 

Filling -

1/4 lb (125g) dried rice vermicelli, soaked in warm water for 15 minutes

2 cups (16 fl oz / 500ml) chicken stock

2 tsp fish sauce

1/4 tsp sugar

pinch of ground pepper

3/4 lb (375g) boneless pork loin, in one piece

12 large shrimp (prawns)

12 dried round rice papers, 8 inches (20cm) in diameter

12 large, soft red-leaf lettuce leaves, stiff ribs removed

1 carrot, peeled, finely julienned, and tossed with 1 tsp sugar

1 cup (4 oz / 125g) finely julienned jicama leaves from 1 small bunch fresh mint

12 fresh dill sprigs

12 fresh coriander (cilantro) sprigs

Method :

- To make the dipping sauce, in a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the hoisin sauce, fish sauce, sugar, and chile paste or hot bean paste, stir well and simmer for 15 seconds. Stir in the chicken stock; the mixture should have a thick, creamy consistency. Add the peanuts and let cool. Divide among small sauces.

- To make the filling, bring a large saucepan three-fourths full of water to a boil. Drain the rice noodles and add to the boiling water. Boil until just tender, about 2 minutes. Pour the noodles into a colander and rinse thoroughly with cold water. Drain well and set aside. Toss the noodles occasionally to keep them from sticking together.

- In a saucepan, bring the chicken stock to a boil over high heat. Add the fish sauce, sugar, pepper and pork and return to a boil. Reduce the heat to medium and boil gently until the pork is firm and no longer pink, about 20 minutes. Remove the pork from the stock and let cool. Cut into thin strips 3/4 inch (2 cm) wide by 2 inches (5 cm) long.

- Bring a saucepan three-fourths full of water to a boil. Add the shrimp and boil until they turn bright orange-pink, 1-2 minutes. Drain, let cool, then peel, devein, and cut in half lengthwise. Set aside.

- To make the spring rolls, lay 1 rice paper round on a flat surface. Lay another paper next to but not touching it. If space permits, lay out as many as 4 papers without touching. Using a pastry brush, generously brush the papers with warm water and leave them for 30 seconds or longer until they are softened and feel like wet tissue. While working on one, cover the others with a damp kitchen towel. Arrange 1 lettuce leaf on the lower third of the round. Put about 2 tbsp of the rice vermicelli, a few strips of pork, carrot, jicama, a few mint leaves, and 1 dill sprig on the lettuce. Fold the lower edge over the filling, half covering it and forming a log. Fold in the sides to enclose the ends. Put 2 pieces of shrimp with 1 coriander sprig across the log. Continue rolling the paper over the shrimp to seal the roll. Moisten the ends with water to seal the seam. Set the roll on a tray lined with plastic wrap. Cover with a damp kitchen towel. Repeat until all the rolls are done.

- Arrange the rolls, whole or cut into rounds, on a serving tray. Distribute the dipping sauces among the diners. To eat, dip the rolls into the sauce and eat out of hand.

Serves 6; Makes 12 rolls

Note - When making these marvelous spring rolls, don't skimp on the aromatic herbs. In Ho Chi Minh City, I tasted rather plain spring rolls with very little meat, but the abundant fresh herbs made up for the simplicity. The sauce, called nuoc leo, uses hoisin sauce, a popular Chinese condiment.


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