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Home » Recipes » Goi Cuon (Fresh Spring Rolls) using a klarstein

Goi Cuon (Fresh Spring Rolls) using a klarstein

Name: Goi Cuon (Fresh Spring Rolls) using a klarstein
Prep time: 51 min
Cook time: PTM
Total time: 54 min
Yield: 6 servings
Cuisine: ["Vietnamese","Asian"]

Kitchen Hero, Food Circus, Grandprix

(4.9)

Preparation time

51 min

Total time

54 min

Servings

Calories / Serving

0 Cals

Difficulty

Easy

Goi Cuon (Fresh Spring Rolls) using a klarstein

Embark on a culinary adventure to Vietnam with Goi Cuon, delicate fresh spring rolls bursting with vibrant flavors! Imagine translucent rice paper embracing tender shrimp, fragrant herbs, and delicate vermicelli noodles. Each bite is a symphony of textures and tastes, brightened by a zesty lime and chili dipping sauce. Prepare to be captivated by the lightness and freshness of this authentic Vietnamese delight!

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Ingredients

150 g Rice vermicelli
180 g Cooked peeled shrimp
50 g Fresh mint
50 g Fresh coriander
1 Lime
2 Red chilis
2 Cloves of garlic
50 g Peanut butter
30 g Honey
30 g Salted soy sauce
30 g Water
6 Rice cakes
3 Cooked peeled shrimps
1 Fresh mint
1 Fresh coriander

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Steps

Preparation

Add 120 g of rice vermicelli in a pot.
Boil the oven.
Drain the Rice Vermicelli.
Setaside the preparation content on a plate.
Add 180 g of cooked peeled shrimp on a cutting board.
Peel and devein the Cooked peeled shrimps.
Add 50 g of fresh mint, 50 g of fresh coriander on the cutting board.
Wash the Fresh Mint and Fresh Coriander.
Add 1 lime on the cutting board.
Wash the Lime.
Cut in two, and add 1 red chili on the cutting board.
Cut the Red Chili in half.
Add 1 clove of garlic on the cutting board.
Peel the Cloves Of Garlic.

Sauce

Add 50 g of peanut butter, 30 g of honey, 30 g of salted soy sauce, 30 g of water, 1 clove of garlic in the food processor bowl.
Cut in two, and add 1 red chili in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 5.
Scrape down the sides of the bowl.
Mix manual: 5sec / 0°C / Speed 5.
Transfer the sauce to a serving bowl.

Assembly

Add 6 rice cakes on a workplan.
Soften one Rice Cakes in warm water for a few seconds until pliable.
Lay the softened Rice Cakes on a flat surface.
Place 30 g of rice vermicelli in the plate.
Add 3 cooked peeled shrimps, 1 fresh mint, 1 fresh coriander on the plate.
Fold in the sides of the Rice Cakes and roll tightly to form a roll.
Repeat with the remaining ingredients to make 6 rolls.
Cut the Lime in half.

Serving

Serve Immediately.
Serve the Fresh Spring Rolls immediately with the peanut sauce and a lime wedge.
For storage, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours. Serve chilled.