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shrimp spring rolls

Vietnamese Fresh Spring Rolls (Goi Cuon)

Kaylie
Fresh Authentic Vietnamese spring rolls made with quality ingredients like shrimp, pork belly, and lots of fresh herbs and vegetables. Great for an appetizer or light meal.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Rolling time 20 mins
Total Time 1 hr 10 mins
Course Appetizer, Main Course
Cuisine Asian, Vietnamese
Servings 12 rolls
Calories 288 kcal

Ingredients
  

  • 1 pound pork belly or pork shoulder for less fat option
  • ½ pound shrimp with shell on preferrably 21/25 count size
  • 1 head lettuce use the soft leaf part
  • 12 rice paper wrapper
  • 1-2 cucumbers, sliced lengthwise into matchsticks
  • ½ teaspoon kosher salt
  • 8 ounces rice noodles
  • bunch mint leaves
  • 12 garlic chives optional
  • bunch cilantro leaves optional

Instructions
 

  • Bring a medium pot of water to a boil. Add 1 teaspoon of salt to the water and cook the pork for 30-40 minutes, or until the pork is cooked through (depends on the thickness of the pork).
  • Meanwhile cook the rice noodles. Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Rinse with cold water and drain well in a colander. Set aside.
  • Wash and prep the vegetables and herbs. Set aside.
  • When the pork is done cooking, take the pork out and place it on a plate, let it cool. Keep the water to cook the shrimp in.
  • Cook shrimp for 3-4 minutes. Drain and rinse with cold water. Cut the shrimp lengthwise and de-vein, using cold water to help wash the vein out easier.
  • Prep your station. Fill a large bowl or shallow plate with warm water.
  • Take one piece of rice paper and dip it into warm water for about 5 seconds. You may need to rotate the wrapper to evenly moisten it in the water. Place rice paper on a plate or cutting board.
  • Add the shrimp, pork, cucumber, lettuce and herbs ⅓ from the bottom of the rice paper. Leaving about an inch of space on each side of the wrapper.
  • Fold the bottom end of the rice paper over the filling. Fold the bottom end of the rice paper over the filling. Roll and tuck the filling in tightly until you complete the roll.
  • Repeat with remaining filling and wrappers.

Notes

*Nutritional information is an estimate only. Accuracy for nutritional information for recipes on this site is not guaranteed.
  •  Lettuce, cucumber and fresh herbs like mint in my opinion are required, but the others are up to you. Other options include bean sprouts, iceberg lettuce, cilantro, Thai basil and garlic chives.
  • Don’t overload your spring roll with too many ingredients or it’ll be too hard to roll and will break open.
  • Boil the shrimp with the shell on! Keeping the shell when cooking it will help prevent it from shrinking too much.
  • Spring rolls are best served right away, but can keep overnight, individually wrapped with plastic wrap. To reheat, remove the plastic wrap and microwave, for about 30 to 40 seconds, until just warmed. 
     

    Nutrition

    Serving: 12rollsCalories: 288kcalCarbohydrates: 17gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 170mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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