These fresh spring rolls, better known in Vietnam as Gỏi cuốn, consist of various vegetables, glass noodles and peanuts rolled up in a rice sheet. This dish is proof that Vietnamese cuisine is very easy to prepare. The recipe comes from the family of Thao, but in Vietnam every family has its own preparation method. We made it with shrimp and beef, but you can make your own filling. We really liked these spring rolls, especially because of the fantastic dipping sauce.
Step 1. Make the dipping sauce
Put fish sauce, vinegar, sugar and water in a small saucepan.
Bring it to the boil while stirring.
Then add the star anise and cinnamon sticks and let it cook for a minute.
Let the dipping sauce cool.
If necessary, add some chopped chili pepper for a bit more spice.
Step 2. Prepare the filling
Cut the beef or chicken into strips, marinate your choice (we used 4 tbsp hoisin sauce) and fry in a pan.
Cook the glass noodles as indicated on the package.
Cut the carrot and cucumber julienne (thin strips about 2-3 mm thick and 4-5 cm long).
Cut the spring onion into diagonal rings and finely chop the coriander and peanuts.
Roast the sesame seeds over low heat until golden brown.
Step 3. Roll on!
Fill a shallow bowl with warm water. Briefly dip a rice sheet in the water and place the rice sheet on a flat plate or cutting board.
Fill the center of the rice sheet (about 1 / 12th part) with some shrimp and / or two pieces of beef (or chicken) and some of the lettuce, glass noodles, carrot, cucumber, spring onion, cilantro, peanuts and toasted sesame seeds. Note: do not make the spring roll too thick, because then you can roll it less tightly.
Fold the sides of the rice sheet inwards and roll the sheet tightly into a package.
Repeat this until you have run out of filling and / or rice sheets.
Step 4. Serve the spring rolls
Serve the spring rolls with the dipping sauce on the side.
Ăn ngon miệng nhé! ('Enjoy your meal')
Fresh spring rolls are proof that Vietnamese cuisine is unique in its simplicity. Thao and Sidney will tell you more about the food culture behind this and the importance of booze.
The dipping sauce
3 tbsp fish sauce
3 tbsp vinegar
3 tbsp sugar
150 ml of water
3 pieces of star anise
3 cinnamon sticks
0.5 chili pepper
Fresh spring rolls
450 grams of meat or fish of your choice (we used 200 grams of shrimp and 250 grams of beef, but also chicken thigh fillet or a vegetarian substitute is a good option)
2 carrots (or 300 grams carrot julienne)
4 spring onions
100 grams of romaine lettuce
15 grams of cilantro
100 grams of unsalted peanuts
2 tbsp sesame seeds
200 grams of glass noodles
20 large rice sheets
4 tbsp hoisin sauce
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