Goi Cuon (Fresh Spring Rolls) using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
51 min
Total time
54 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Easy
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!
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
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.
