Fresh Spring Rolls—Goi Cuon
By America's Test KitchenPublished on October 27, 2011
Yield
Makes 8 spring rolls
Ingredients
3 ounces dried rice vermicelli 2 ½ tablespoons juice from 1 lime1 ½ tablespoons fish sauce 1 teaspoon sugar 1 large carrot, peeled and grated on the large holes of a box grater⅓ cup coarsely chopped roasted unsalted peanuts 2 fresh Thai chiles, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks8 round rice paper wrappers (8 inches in diameter)½ cup loosely packed fresh mint leaves, large leaves torn into pieces½ cup loosely packed fresh cilantro leaves 4 large leaves red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin½ pound cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise
Before You Begin
Adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. We found it easiest to buy cooked shrimp for these rolls; you can cook your own shrimp if desired, but be sure to chill them thoroughly before using. Tear any large mint leaves into pieces before using. Serve with Peanut Dipping Sauce (see related recipe). This recipe was published in our cookbook The Best International Recipe.
Instructions
- Bring 4 quarts of water to a boil in a large pot. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes. Drain the noodles and transfer them to a medium bowl.
- Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves. Toss 2 tablespoons of the lime juice mixture with the noodles. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
- Spread a clean, damp kitchen towel on a work surface. Fill a 9-inch pie plate with 1 inch of room temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
- Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper. Following the illustrations below, arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1⁄2 tablespoons of the noodles, and 2 shrimp halves.
- Wrap the spring roll following the illustrations below, then transfer to a serving platter and cover with a second damp kitchen towel. Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.) Serve with the peanut dipping sauce.
Yield
Makes 8 spring rollsIngredients
3 ounces dried rice vermicelli
2 ½ tablespoons juice from 1 lime
1 ½ tablespoons fish sauce
1 teaspoon sugar
1 large carrot, peeled and grated on the large holes of a box grater
⅓ cup coarsely chopped roasted unsalted peanuts
2 fresh Thai chiles, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced
1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks
8 round rice paper wrappers (8 inches in diameter)
½ cup loosely packed fresh mint leaves, large leaves torn into pieces
½ cup loosely packed fresh cilantro leaves
4 large leaves red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin
½ pound cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise
Test Kitchen Techniques
Ingredients
3 ounces dried rice vermicelli
2 ½ tablespoons juice from 1 lime
1 ½ tablespoons fish sauce
1 teaspoon sugar
1 large carrot, peeled and grated on the large holes of a box grater
⅓ cup coarsely chopped roasted unsalted peanuts
2 fresh Thai chiles, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced
1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks
8 round rice paper wrappers (8 inches in diameter)
½ cup loosely packed fresh mint leaves, large leaves torn into pieces
½ cup loosely packed fresh cilantro leaves
4 large leaves red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin
½ pound cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise
Test Kitchen Techniques
Ingredients
3 ounces dried rice vermicelli
2 ½ tablespoons juice from 1 lime
1 ½ tablespoons fish sauce
1 teaspoon sugar
1 large carrot, peeled and grated on the large holes of a box grater
⅓ cup coarsely chopped roasted unsalted peanuts
2 fresh Thai chiles, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced
1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks
8 round rice paper wrappers (8 inches in diameter)
½ cup loosely packed fresh mint leaves, large leaves torn into pieces
½ cup loosely packed fresh cilantro leaves
4 large leaves red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin
½ pound cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise
Test Kitchen Techniques
Why This Recipe Works
Goi cuon feature an irresistible mix of flavors and textures: chewy noodles, crisp lettuce, fresh herbs, crunchy carrots and peanuts, spicy chiles, and tender shrimp. The deep, savory flavors of a peanut dipping sauce are the perfect accompaniment.
Before You Begin
Adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. We found it easiest to buy cooked shrimp for these rolls; you can cook your own shrimp if desired, but be sure to chill them thoroughly before using. Tear any large mint leaves into pieces before using. Serve with Peanut Dipping Sauce (see related recipe). This recipe was published in our cookbook The Best International Recipe.
Instructions
- Bring 4 quarts of water to a boil in a large pot. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes. Drain the noodles and transfer them to a medium bowl.
- Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves. Toss 2 tablespoons of the lime juice mixture with the noodles. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
- Spread a clean, damp kitchen towel on a work surface. Fill a 9-inch pie plate with 1 inch of room temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
- Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper. Following the illustrations below, arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1⁄2 tablespoons of the noodles, and 2 shrimp halves.
- Wrap the spring roll following the illustrations below, then transfer to a serving platter and cover with a second damp kitchen towel. Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.) Serve with the peanut dipping sauce.
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