7 August, 2019
Vietnamese Spring Rolls Recipe (Goi Cuon)
This Goi Cuon recipe or Traditional Vietnamese Spring Roll recipe took a lot longer than I expected, but I learned a lot during making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so eat up!
Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:
Vietnamese, Chinese, English, and French.
Banh trang gets around. Cambodians have a similar role also using the same rice paper called nime chow–made without meat and dipped in a vinegar-based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.
For the meat, you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.
At the bottom of this post, you’ll find a Vietnamese Nuoc Cham / Spring Roll Sauce recipe too.
This recipe makes about 10 Spring Rolls.
What you need:
-1/2 lb. shrimp (36/40 size) (453g)
-1/2 lb. pork leg (453g)
-1 head red or green leaf lettuce
-a few sprigs of mint
-banh trang (rice paper / Spring Roll wrapper)
-bun (rice vermicelli, the starchless variety)
-1 1/2 teaspoon salt
-1 teaspoon sugar
Nuoc cham recipe (Vietnamese dipping sauce recipe, Spring Roll sauce)
-1 tablespoon Hoisin Sauce
-2 tablespoons water
Prep time: 25-40 minutes
Cook time: 50 minutes
Assembly time: 10-20 minutes
If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.
1. Split and devein the shrimp. It helps to have a sharp knife and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water to dip the nasties into.
2. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. It is done when it floats or when it is no longer pink in the middle.
3. Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on 70% heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!
4. Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body. Try to picture how you want to layer the pork inside the roll so you know how to cut it. Slice as thinly as portly possible so rolling will be easier.
Fortuna brand bun (rice vermicelli), and Flying Horse brand banh trang (Spring Roll wrapper, rice paper).
5. Get 1 gallon of water boiling. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).
6. Drain and cool the noodles under cold running water to stop it from cooking.
7. Wash and dry your veggies!
8. Add some warm water to a plate to dip the banh trang (rice paper).
9. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.
10. The rolling technique is entirely up to you. Do whatever looks good or makes you happy. Put less than what you think you need so the rolls aren’t exploding. Generally, it will look better to show lettuce instead of noodles on the bottom. A tighter roll will look nicer and showcasing the meat on top makes it more appealing. Here’s what I did:
10a. Add some lettuce near the bottom and leave about 1″ to 1.5″ space on the sides. Layer with some mint and some chives.
10b. Add shrimp near the middle, color side down.
10c. Add pork on top of the shrimp and some bun (rice noodle) on top of the vegetables. Make sure the rice noodle is spread evenly across.
10d. Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn’t tear.
11. Nuoc cham recipe (Vietnamese dipping sauce recipe):
Add 1 tablespoon hoisin sauce and 2 tablespoons water to a small pan and bring to a boil. Pour into a bowl and cool. Add chopped nuts and some hot sauce. I used Koon Chun hoisin sauce, and Sambal Oelek chili paste (the one without garlic!).
Low Fat Key Lime Cheesecake Recipe, Very Low Fat Content, And Sugar Substitute Can Be Used
This is a low fat key lime cheesecake recipe. If you are a cheesecake fan, I would strongly recommend this recipe. If you are a diabetic then this would be a good recipe to try as well. You can substitute the sugar with Splenda and it is still a great recipe. I hope you enjoy this recipe.
Ingredients to make to the crust:
- 1/2 cup graham cracker crumbs
- 1/3 cup of fat-free margarine, or butter if you must
Ingredients to make the cheesecake filling:
- 16 ounces fat-free sour cream
- 3 packages of 8 ounces of room temperature fat-free cream cheese
- 1/4 Cup of fat-free milk
- 1 cup sugar or sugar substitute
- 2 teaspoons of a good vanilla bean paste
- 1/3 cup of key lime juice
- 1 9″ spring cheesecake pan
Preheat oven to 350 degrees. Lightly spray a 9-inch springform pan with cooking spray. You will mix your graham crackers and margarine, or butter. Mix until incorporated. You will then want to add your graham cracker crumb mixture very evenly over the bottom of your spring pan. In a large stainless steel mixing bowl, you will mix together the fat-free cream cheese, sugar or sugar substitute, and vanilla bean paste. I will start out on low speed until blended. I will then increase the speed and whip the mixture until it is very creamy, and smooth. After the first set, if ingredients are incorporated, I will add my key lime juice and continue to mix thoroughly. Then you will add the milk, and finish mixing all items together until it is very smooth in texture. If your mixture is too runny, you may want to add more cream cheese.
You can use a food processor if you like if you do not have a handheld mixer. I prefer a handheld because it is easier on the clean-up.
Ready to bake off your Key Lime Cheesecake: After you have your spring pan ready, and your filling made it is time to put them together. You will need to get a spatula to scrape the bowl after you pour the creamy filling into the prepared pan. You will scrape any extra filling into the pan unless you want to sample your filling. This is not a bad idea. You can adjust for any flavorings you would like to add at this time. Some prefer a sweeter taste, or maybe more vanilla or Key lime juice. So, you can add at this time to suit your needs.
You will then need to add your cheesecake filling into the spring pan. After the filling is in the spring pan you will transfer the spring pan, to larger pan and add a water bath. The water will need to be about 1-2 inches up the side of the spring pan to prevent burning. You will need to check after about 30 minutes, and bake until center puffs and is almost set. Remove from oven, and the water bath. If you have a cooling rack let cool until cool to the touch, and then put into the refrigerator and chill completely. You can add fruit to your dish if you like for garnish. It makes a beautiful presentation if you decide to do so. I hope that you enjoy this dessert recipe.