Gỏi Cuốn
also called goi cuon · gỏi cuốn · fresh spring rolls · spring rolls · summer rolls · salad rolls · rice paper rolls · cold rolls · A2
- Phở & Bánh Mì
- serves 4
- recipe says 45 min
- Sandwiches & Rolls
Three ways to read this recipe
The table
| 4 oz(115 g)rice vermicelli | boil 4 min, rinse cold | soften, fill and roll tight | arrange whole or halved, with the sauce |
| 2 qt(1.9 L)hot water | |||
| 8 oz(225 g; in one piece)pork belly | poach 12 min, cool and slice | ||
| 16 large(450 g; shell on)shrimp | |||
| 2 qt(1.9 L)water | |||
| 1 tspkosher salt | |||
| 12rice paper wrappers | |||
| 1 qt(950 mL)warm water | |||
| 12 leaveslettuce | |||
| 1/2 cupmint | |||
| 12(left whole, sticking out one end)garlic chives | |||
| 1/4 cup(60 mL)hoisin sauce | stir the peanut sauce | ||
| 2 Tbs(30 g)peanut butter | |||
| 2 Tbs(30 mL)warm water | |||
| 2 Tbs(chopped)roasted peanuts |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
1boil 4 min, rinse cold
2poach 12 min, cool and slice
3stir the peanut sauce
4soften, fill and roll tight
goes in with what steps 1 and 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 12 min3 of 5 steps give no time
- Needs you
- none given
poach 12 min, cool and slice
12 minwalk awayfrom the start
boil 4 min, rinse cold
4 minwalk awayfrom the start
stir the peanut sauce
not timedfrom the start
soften, fill and roll tight
not timed12 min in
arrange whole or halved, with the sauce
not timed12 min in
- you can walk away
- never timed
Goes with
See how it is written
>> title: Gỏi Cuốn
>> category: Sandwiches & Rolls
>> tags: pork, shrimp, vietnamese, no-cook, rice paper
>> counters: Phở & Bánh Mì
>> aka: goi cuon, gỏi cuốn, fresh spring rolls, spring rolls, summer rolls, salad rolls, rice paper rolls, cold rolls, A2
>> pairs-with: nuoc-cham
>> servings: 4
>> time: 45 min
>> step: poach 12 min, cool and slice
Poach @pork belly{8%oz}(225 g; in one piece) and @shrimp{16%large}(450 g; shell on) in @water{2%qt}(1.9 L) with @kosher salt{1%tsp} ~poach{12%min}, the shrimp out at three minutes and the pork at twelve, then slice the pork thin and split each shrimp.
>> step: boil 4 min, rinse cold
Boil @rice vermicelli{4%oz}(115 g) in @hot water{2%qt}(1.9 L) ~boil{4%min}, then drain and rinse cold so the strands stop sticking to each other.
>> step: soften, fill and roll tight
Soften @rice paper wrappers{12} one at a time in @warm water{1%qt}(950 mL), lay @&(~1)noodles{} and @&(~2)pork and shrimp{} across the near third with @lettuce{12%leaves}, @mint{1/2%cup} and @garlic chives{12}(left whole, sticking out one end), then roll tight, tucking the sides in on the second turn.
>> step: stir the peanut sauce
Stir @hoisin sauce{1/4%cup}(60 mL), @peanut butter{2%Tbs}(30 g), @warm water{2%Tbs}(30 mL) and @roasted peanuts{2%Tbs}(chopped) into a dipping sauce loose enough to fall off a spoon.
>> step: arrange whole or halved, with the sauce
Arrange @&(~2)rolls{} whole, or halved on a sharp diagonal, alongside @&(~1)peanut sauce{}.