I was lucky enough to have the opportunity to learn to make Goi Cuon or Vietnamese spring salad roll from a Vietnamese friend. A little bit about Vietnam; Yes..... a country located on IndoChina Peninsular in Southeast Asia is bordered by China to the north, Laos to the northwest and Cambodia to the southwest. Its traditional cuisine features a combination of spicy, sour, bitter, salty and sweet, and its traditional cooking is known for its fresh ingredients consists lots of vegetables and herbs. Common ingredients on Vietnamese recipes and to most Southeast Asia countries use lemongrass, ginger, mint, bird's eye chilli (cili padi), lime and herbs.
Goi Cuon (Southern dialect) or Nem Cuan (Northern dialect) is also known as salad roll or summer roll. A traditional dish consists either meat or prawn or fish wrapped in banh trang (rice paper) with other fresh ingredients such as vegetables, basil leaves, mint leaves and sometimes with rice vermicelli. They are served fresh in a room temperature with accompaniment of dipping sauce but some prefer with peanut sauce. I will show you my version of dipping sauce which I learned from my friend. The fresh spring rolls is also great choice as an appetizer.
Here are the steps of making Vietnamese Spring Rolls:
For its filing, I used:
|Clockwise Top: Basil leaves, Chives (Kicai), Lettuce, Japanese Cucumber, Carrot, Mint Leaves|
|I used this brand. Bought this from Giant Supermarket. It comes in 2 sizes; I chose medium.|
Vietnamese Rice Paper is made of rice flour, water & salt.
|If you are beginner need not worry. It comes with instruction behind the package.|
Complimented with nutrition fact too *-*....wink! wink!
|This is how it looks!|