Fresh and Delicious Vietnamese Spring Rolls (Goi Cuon)
A Healthy Late-Night Snack: Vietnamese Spring Rolls Recipe
This is the perfect dish for ‘fridge clearing’ recipes! I haven’t made these in a while, and they’re always a hit! Great for a late-night snack too. Enjoy the vibrant freshness!
Main Ingredients- 200g Pork (ground or thinly sliced)
- 1/6 head Cabbage
- 1/4 head Red Cabbage
- 1/2 Carrot
- 1/2 Onion
- 1 pack Bean Sprouts
- 10 Perilla Leaves (Kkaennip)
- 15 Rice Paper Wrappers
Pork Marinade- 2 Tbsp Soy Sauce
- 1/3 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 1/3 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables for your Vietnamese spring rolls. Wash the carrot, cabbage, red cabbage, and onion thoroughly, then julienne them thinly. Use the bean sprouts as they are. Gently rinse the perilla leaves under running water and pat them dry. Preparing the vegetables this way makes them visually appealing and easy to eat.
Step 2
Pat the pork dry with paper towels to remove any excess blood. This step helps to reduce any gamey odor and makes the pork more tender.
Step 3
In a bowl, combine the pork with the marinade ingredients: 2 tablespoons of soy sauce, 1/3 tablespoon of sesame oil, and a pinch of black pepper. Mix well and let it marinate for about 5 minutes. This allows the flavors to penetrate the meat.
Step 4
Heat a pan over high heat and quickly stir-fry the marinated pork. Use chopsticks to break up any clumps as you stir-fry, ensuring it cooks evenly without drying out. It’s important to stir-fry briskly to prevent moisture loss.
Step 5
Transfer the cooked pork to a plate and let it cool slightly. Allowing it to cool a bit before assembling prevents the rice paper from tearing and helps maintain the texture of the ingredients.
Step 6
Prepare to assemble the spring rolls. Fill a wide, shallow dish with lukewarm or warm water. Dip one rice paper wrapper at a time into the water for a few seconds until it’s pliable but not overly soft. Be careful not to oversoak, as it can make the wrapper tear easily.
Step 7
Lay a perilla leaf flat on the softened rice paper. Then, arrange your desired amount of prepared vegetables and cooked pork on top. Avoid overfilling, as this can make it difficult to roll and may cause the wrapper to tear. Fold in the sides of the rice paper, then tightly roll it up from the bottom to create a neat spring roll.
Step 8
Voila! Your delicious Vietnamese spring rolls are ready. These are fun to assemble and eat individually, or you can prepare a platter for guests. Enjoy the fresh, diverse flavors and textures in every bite!
