Ok, ok. I may look like a total dork, but these springrolls are as my Mia says “delicious and nutritious”. Also known as “goi cuon”. Being Vietnamese, it’s surprising that I have only made this dish a few times. It always seemed so labor intensive and like there were a million ingredients to gather. But once you have your pantry stocked, it’s a piece of cake. But they will still never taste as good as mom’s.
First we have the sauce. Nuoc mam.
- 1 can of coconut soda, or you can use coconut juice.
- 1/2 cup fish sauce
- 1 clove of garlic
- thai chili pepper
- juice of 1 lime
Mash the garlic and pepper with a mortar and pestle and mix with remaining ingredients. Keep in an AIRTIGHT container for up to one week.
Have all of your ingedients chopped and ready. Rice noodles. Lettuce. Cucumber. Cilantro. Shrimp- deveined, boiled and sliced. I used leftover steak, but usually boiled pork is used.
Have a bowl of hot water ready to dip the rice paper into. Lightly wet the rice paper and lay it onto the surface where you will be rolling. Not too wet or it will be soggy.
Start with the filling on the bottom edge. I like to place the lettuce and other veggies on 1st as a base. The worst thing you can do to a springroll is get greedy. It may feel natural to put more on, but you really don’t want it bursting at the seams. It might take a couple to find the balance.
First, roll it up.
Then, fold both sides in and finish rolling up.
And there you have the first of many. It’s a fun dish to serve with close friends. Just talking and rolling. Rolling and talking. There are few things better.