Vibrant & Fresh Vietnamese Spring Rolls (Goi Cuon) Recipe
Vietnamese Spring Rolls
On hot summer days when you don’t feel like cooking, solve your meal with a hearty and cool Vietnamese spring roll! This dish is perfect for a satisfying and refreshing meal, especially when the weather is warm.
Main Ingredients- 1 pack Rice paper wrappers
- 1 Bell pepper (use various colors for a vibrant look)
- 1 handful Garlic scapes or Cucumber
- 5 sticks Imitation crab sticks or Crab sticks
- Cooked octopus or Boiled shrimp, as needed
- 1 pack Tteokgalbi (short rib patties) or similar grilled meat
- A few slices Pineapple
- A small bunch Garlic chives or Green onions
- A little Red cabbage
Sauce- Sweet chili sauce, to taste
- Sweet chili sauce, to taste
Cooking Instructions
Step 1
First, remove the stem and seeds from the bell pepper, then thinly slice it into bite-sized strips. Using peppers of different colors will make your spring rolls more visually appealing.
Step 2
Wash the garlic scapes thoroughly and cut them into approximately 3cm lengths. Lightly oil a heated pan, add the garlic scapes, and stir-fry with a pinch of salt. Cook them just enough to retain a crisp texture. (If using cucumber, simply slice it thinly into strips.)
Step 3
Since some store-bought frozen tteokgalbi might not be fully cooked, cook them slowly over low heat, flipping them regularly, until thoroughly heated through. Once they are golden brown on both sides, you can add a bit of grilling sauce towards the end to give them a glossy finish and enhance the flavor.
Step 4
Cut the cooked tteokgalbi into manageable pieces and arrange them attractively on a platter with the other prepared ingredients. A generous presentation makes the meal even more inviting.
Step 5
Lay out the rice paper wrappers on a clean surface and prepare a shallow bowl of lukewarm water. Be cautious not to use hot water, as it can cause the wrappers to tear.
Step 6
Dip one sheet of rice paper into the lukewarm water for about 5 seconds, just enough to soften it, then immediately remove it. Over-soaking will make the wrapper too flimsy.
Step 7
On the slightly softened rice paper, arrange your desired fillings: colorful vegetables, imitation crab, cooked octopus (or shrimp), tteokgalbi, pineapple, garlic chives, and red cabbage. Don’t overfill, as it can make rolling difficult.
Step 8
Fold in the sides of the rice paper, then start rolling tightly from the bottom upwards to create your delicious spring roll. Serve with sweet chili sauce for dipping, which complements the flavors wonderfully.
