Friday, 4 November 2011

Gỏi cuốn - Vietnamese fresh spring rolls

A traditional Vietnamese staple, the poached meat in these rolls can be substituted with grilled meat. Best served as soon as made, don't put them in the fridge as the rice paper will be tough and inedible. 

1 pack rice paper (banh trang)
1 tsp salt
450g small shrimp 
450g pork tenderloin
250g thin rice noodles (vermicelli)
1 lettuce
1 bunch fresh mint
1 bunch fresh basil
1 cucumber

Place a pan of salted water on to boil. Add shrimp, simmer for 2 minutes. Remove the shrimp with a slotted spoon, and put onto a plate. Put the pork in the water and turn down to simmer for 15-20 minutes. Remove the pork onto the plate with the shrimp. Keep the water to make a stock for Hoisin sauce.

Cook rice noodles to pack instructions. Cut the shrimp and pork into strips. Cut the cucumber into small strips. 

Fill a bowl with warm water and wet a piece of rice paper in it. 

Lay rice paper on a chopping board. Put a lettuce leaf on one edge of the rice paper. Put some rice noodles, some chopped mint and basil, some cucumber strips, and some of the pork on the rice paper evenly. 

Roll the paper with everything inside until 3/4 way across. Take 3 shrimp slices and place them on top of the wrapped bit, then carry on rolling until you have a small cylinder shape. 

Repeat the last 3 steps until you have made lots of spring rolls!

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