Gỏi cuốn (Vietnamese Fresh Spring Rolls)

Name: Gỏi cuốn (Vietnamese Fresh Spring Rolls)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: Rice paper wrappers; 7 oz boiled pork belly (200 g); 7 oz steamed shrimp (200 g); Lettuce, mint, cilantro, and garlic chives; Sweet hoisin dipping sauce; Roasted peanuts; Chili pepper; 2.2 lbs rice vermicelli noodles (1 kg)

Bích Nga @cook_5096272

Light and refreshing

Bích Nga @cook_5096272

Light and refreshing

Saved

Ingredients

30 minutes

Serves 2 servings

Rice paper wrappers
7 ozboiled pork belly (200 g)
7 ozsteamed shrimp (200 g)
Lettuce, mint, cilantro, and garlic chives
Sweet hoisin dipping sauce
Roasted peanuts
Chili pepper
2.2 lbsrice vermicelli noodles (1 kg)

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Steps

30 minutes

1

Thinly slice the pork belly. Crush the roasted peanuts. Finely chop the chili pepper. Wash the herbs thoroughly.
2

Dip a rice paper wrapper in a bowl of water to soften. Gently place it on a cutting board. Layer herbs, then noodles, then shrimp, then pork. Roll tightly to form a spring roll.
3

Serve the spring rolls with sweet hoisin dipping sauce mixed with roasted peanuts and chopped chili pepper. It's light and not heavy at all.
4

If you can't find sweet hoisin sauce, use Northern-style fermented soybean sauce. Dilute it with water, bring to a boil, and add sugar to taste. Mix a little cornstarch with water and stir it into the sauce to thicken slightly. Pour into a bowl and top with roasted peanuts and chopped chili pepper.