Best 4 Vietnamese Spring Rolls With Dipping Sauce Recipes

VIETNAMESE SPRING ROLLS RECIPE (GOI CUON)

Steps:

• Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
• Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
• Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
• Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
• Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
• Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
• Prepare your vegetables by rinsing and drying them.
• Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
• Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
• Add shrimp in the middle of the rice paper with the orange skin facing down.
• Layer the sliced pork on top of the shrimp.
• Add the noodles across the vegetables, spread evenly across.
• Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
• In a pan over medium heat, saute garlic in oil until fragrant.
• Add in hoisin sauce, peanut butter, and water and mix thoroughly.
• Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
• Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.

FRESH VIETNAMESE SPRING ROLLS

Steps:

• Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
• Taste the sauce and adjust the seasonings as necessary.
• I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
• Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
• Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
• Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
• Fill a large saucepan or small pot with water and bring it to boil on high heat.
• Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
• Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
• Fill a large bowl with lukewarm water to wet the rice paper sheets.
• Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
• Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
• Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
• Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
• Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
• Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
• Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
• Serve the spring rolls with the dipping sauce.

VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE

Steps:

• To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
• To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
• To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
• To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
• To serve, remove the plastic wrap and accompany with the dipping sauce.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.