Vietnamese Recipes

Spicy Steve's Vietnamese Recipes

Vietnamese Salad Rolls

(goi cuon)

Salad rolls are great for a healthy and light summer meal and also make great appetizers and snacks year round. Fresh Asian mint accents this particular dish, although you could use other herbs such as cilantro. The salad rolls in Vancouver are usually served with a peanut dipping sauce, although in Vietnam you see them more often with a bean dip.

- 1/2 package dry rice paper rounds – 8 ½ inches diameter (Three Elephants Brand is best)
- 16 big sized tiger prawns
- 1/3 lb pork shoulder
- 5 ounces rice vermicelli noodles, boiled for 5 minutes, rinsed and drained
- 1 cup bean sprouts
- ½ cup Asian mint
- 1 small head red leaf lettuce, leaves separated and washed
- Vietnamese Bean or Peanut sauce to serve with

1. Boil the pork in salted water until it is cooked but still firm for thin slicing. This should take approximately 30 minutes.

2. While pork is cooking, cook prawns in a separate pot for three minutes or until pink and cooked. Rinse, drain, cool, peel and devein. Cut prawns in half lengthwise. Place on side dish.

3. Remove pork from pot, drain and cool. Cut into thin slices roughly 1 by 2 inches. Place on a side dish.

4. Place a wet kitchen towel on your work surface (kitchen counter) and fill a large bowl with hot water and open your package of dry rice paper rounds. Keep a kettle with extra boiling water handy if your bowl cools down too quickly. Arrange the ingredients to be used around your work  area: rice vermicelli, bean sprouts, mint, lettuce, pork and prawns.

5. Work with two rounds at a time and dip the first one in the hot water to completely soak it for about 10 seconds. Place it on the wet kitchen towel. Repeat procedure with the second round.

6. Line the bottom third of the rice round with three prawn halves, cut side up. Add two pieces of pork to this and 1 Tbsp each of rice vermicelli and bean sprouts. Finish off with 4 or 5 mint leaves. You want to a arrange the filling so that the rolls end up being about 4 inches long. Half a lettuce leaf by cutting down the centre and place one half rolled up on top of the filling. While pressing down on the filling, lift the bottom edge over the filling, then fold in the two sides. Roll into a cylinder about 1 ½ inches wide and 4 inches long. If the paper feels too thick,  trim the end piece. Place seam side down on a serving platter.

7. Serve whole or cut in rounds along with a dipping sauce.