Gỏi Cuốn: Best Recipe of Vietnamese Fresh Spring Rolls

Gỏi Cuốn, also known as Fresh Spring Rolls (Northern Vietnamese), is a very popular dish in Vietnam. Goi Cuon originates from the South of Vietnam - with ingredients recipe including lettuce, basil, perilla, dried shrimp, herbs, boiled meat & shrimp.. all rolled in rice paper. The accompanying condiment is soy sauce mixed with crushed roasted peanuts and fried in cooking oil with dried onions.... all finely chopped and rolled in a wrap made from flour.

Fresh Spring Rolls Vietnamese

This dish is popular in Vietnam, mainly using rice paper rolled with many different ingredients depending on the region, often used as an appetizer or served with drinks as a snack, made from rice paper rolls with different ingredients like herbs, vermicelli, and some types of meat such as beef, pork, duck, shrimp, fish, crab,... There are many recipes for this dishes depending on the region and the ingredients used. You can find Goi Cuon with different flavors when traveling to Hanoi Old French Qarter, Hue, Da Nang, Hoi An, Nha Trang, Saigon or Mekong Delta.

Why is Gỏi Cuốn so Popular in Vietnam?

Due to the fresh nature of vegetables, it is also easy to make, as an appetizer and a very good snack. Bite a piece of spring roll, feel the chewy taste of rice paper, the rich fatty taste of pork belly mixed with the sweetness of boiled shrimp, add a bit of saltiness of the dipping sauce, the cool and spicy taste of the spice and vegetable herbs. So this can satisfy from the elderly to the young people.

Gỏi Cuốn

Recipe of Authentic Goi Cuon in Vietnam:

Preparation: Ingredients for making fresh spring rolls are mainly in the following:

Meat, seafood: is the main ingredient that determines the form and quality of spring rolls, meat can include beef, pork belly, pork ears, duck meat, shrimp, fish of all kinds, crabs, and spring rolls. silk, rolls, eggs. If you like Gỏi Cuốn Chay (Vegetarian or Vegan Fresh Spring Rolls), you do not need meats nor Eggs.
Rice paper: use a separate type of rice paper to eat directly, usually thin and slightly soft so that it does not need to be softened before processing, distinguishing it from the harder type of rice paper used to roll fried spring rolls. Rice paper for making Southern spring rolls is much thinner than rice paper for rolling Central dishes.
Herbs, raw vegetables of all kinds: Root vegetables such as cucumber, pineapple, cassava tubers, mushrooms, green bananas, star fruit, etc.
Vermicelli: often use small noodles, especially vermicelli. Some rolls may not use vermicelli.
Sauce: Soya sauce or fish sauce is prepared depending on the dish.

Material processing:

Rice paper is made from rice flour, the color of rice paper rolls is made from natural ingredients. The filling of rice paper rolls includes dried shrimp, fried onions, peanuts, shrimp salt and mayonnaise, sometimes pork, cucumber, vermicelli, herbs.[4]
Animal ingredients are usually cooked by boiling, roasting, stir-frying (meat, shrimp), coating (eggs) and slicing, slicing or slicing into small, long pieces.
Lettuce, washed herbs and vegetables, sliced or sliced to taste.
Rice paper is soft, cut into rectangular pieces about 10x20cm. If using a cake that is still soft and has been cut square, the above step is not necessary.

Make dipping sauce:

Sweet and sour spicy fish (or soya) sauce is prepared with vinegar, sugar, garlic and chili. Some places concoct knife powder, minced onions and garlic, and even coconut milk to make a smooth sauce. Especially in Hanoi, it is common to use more sticky rice wine mixed into the sauce and add a little bit of spring rolls. Some places use kohlrabi, thinly sliced carrots with salt, blanch in warm water and put garlic and chili in a bowl, beat well, squeeze lemon juice and add fish sauce.

Roll with rice paper:

Arrange the above-prepared ingredients on bowls and plates on the dining table so that diners can roll each spring roll with arbitrary ingredients and dip it into fish sauce or sauce. Rice paper will be rolled when the filling is placed in the center of the cake when spread, then cut into bite-sized pieces. Usually, the seller puts the rolls of rice paper in a styrofoam box and has skewers so that customers don't have to eat with their hands.
At restaurants, it is common to roll up each package in advance and place the plate on the table for diners. Usually, each roll is made by spreading a leaf of rice paper, arranging herbs (such as lettuce) and adding the ingredients one by one, rolling into rolls. Shallot leaves can be used along the length of the salad to add seasoning and more beautiful.

Best Places/Resraurants to Try Gỏi Cuốn in Saigon, Vietnam: