Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Name: Gỏi Cuốn (Vietnamese Fresh Spring Rolls)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 14 oz pork belly (about 400 g); leaves Perilla, Vietnamese coriander, and mint; Cucumber; Chives; Rice paper wrappers; Fermented soybean sauce; Peanuts; White and red radish; Rice vermicelli noodles

Món Ngon Miền Quê @cook_21114254

Khu Thương Mại Hộ Phòng. Khóm 2. P Hộ Phòng.TX Giá Rai.Bạc Liêu

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Món Ngon Miền Quê @cook_21114254

Khu Thương Mại Hộ Phòng. Khóm 2. P Hộ Phòng.TX Giá Rai.Bạc Liêu

Saved

Ingredients

30 minutes

Serves 2 servings

14 ozpork belly (about 400 g)
leavesPerilla, Vietnamese coriander, and mint
Cucumber
Chives
Rice paper wrappers
Fermented soybean sauce
Peanuts
White and red radish
Rice vermicelli noodles

Saved

Steps

30 minutes

1

Wash all ingredients thoroughly. Julienne the radishes and squeeze out excess water. Roast the peanuts, remove the skins, and crush them lightly. Boil the pork belly and slice it thinly. Cut the cucumber into thin strips.
2

To assemble: Lightly moisten a rice paper wrapper with water to soften it, then place it on a plate. Add herbs, chives, rice vermicelli, cucumber, and pork slices. Roll up tightly.
3

For the dipping sauce: Mash or blend the fermented soybean sauce with sugar to taste, then add a little lime juice and mix well. Pour into a small bowl, top with radish and crushed peanuts. If you like it spicy, add chopped chili. Enjoy!