Vibrant and Fresh Vietnamese Summer Rolls (Goi Cuon)
Vibrant and Fresh Vietnamese Summer Rolls (Goi Cuon)
Easy & Delicious Homemade Vietnamese Summer Rolls Recipe!
Vietnamese summer rolls, or Goi Cuon, are a delightful and healthy dish packed with fresh vegetables. They look as beautiful as they taste, making them perfect for home parties. Besides the chopping, the assembly is incredibly simple, ensuring anyone can make them with ease. Let’s create these stunning rolls that will impress both your eyes and your palate!
Main Ingredients- 2 packs store-bought rice paper wrappers (for summer rolls)
- Pineapple, to taste
- 500g thinly sliced pork belly (like Korean ‘Dae-Pae Samgyeopsal’)
- Store-bought Vietnamese dipping sauce, to taste
- 1 pack shrimp (cocktail shrimp are also great)
- 5 fresh perilla leaves (깻잎)
- 1 onion
- 1/2 carrot
- 1 red bell pepper
- 1 yellow bell pepper
- 40g bean sprouts
- Mixed baby greens, to taste
Cooking Instructions
Step 1
First, let’s gather all the ingredients needed to create your delicious Vietnamese summer rolls!
Step 2
To mellow out the sharp, pungent flavor of the onion, wash it thoroughly, peel, and then slice it thinly into strips. Soak these strips in cold water for about 30 minutes. This process reduces the pungency while keeping the refreshing crunch.
Step 3
Now, let’s prepare the rest of the vegetables to ensure they are fresh and vibrant. Gently rinse the bean sprouts under running water and drain them. Wash the perilla leaves and slice them thinly into shreds. These colorful vegetables will form about 80% of your summer rolls.
Step 4
Wash the red bell pepper, yellow bell pepper, and carrot thoroughly. Then, slice them into thin, uniform strips. The variety of colors from the bell peppers will make your rolls visually appealing.
Step 5
Pineapple adds a wonderful tropical sweetness to the summer rolls! Enjoying it with the rolls enhances the overall flavor profile. Cut the pineapple into bite-sized pieces. Wash the mixed baby greens and pat them dry. Drain the soaked onions, and then artfully arrange all the prepared vegetables on a platter in a colorful display.
Step 6
While delicious with just vegetables, adding some protein makes the rolls even more satisfying! We’ll cook the thinly sliced pork belly until golden brown and slightly crispy. I used thawed frozen pork belly for this.
Step 7
Cook the pork belly over medium heat until it’s nicely browned and slightly crispy. Be careful not to burn it and ensure it cooks evenly.
Step 8
I decided to add shrimp to my rolls this time! Since cocktail shrimp can be a bit pricey, I opted for pre-shelled shrimp. Briefly blanch the shrimp in boiling water just until they turn pink. Overcooking them will make them tough.
Step 9
Immediately after blanching, place the shrimp in a colander and rinse them under cold running water to stop the cooking and cool them down.
Step 10
Let the shrimp drain thoroughly in the colander. This prevents excess water from making your summer rolls soggy.
Step 11
Arrange the blanched shrimp and the golden-brown cooked pork belly attractively on a serving plate.
Step 12
In the center of your colorful vegetable platter, place a small bowl and fill it with the Vietnamese dipping sauce. Voilà! Your vibrant arrangement of summer roll fillings is complete! See how simple it is, apart from the initial vegetable slicing?
Step 13
Now, you’re almost ready to enjoy! Prepare a bowl of warm water for softening the rice paper, have your rice paper wrappers ready, and your generous portions of shrimp and pork belly. Everything is set for a delicious summer roll feast!
Step 14
The water for softening the rice paper doesn’t need to be boiling hot. Lukewarm or slightly warm water works perfectly to make the wrappers pliable. Dip one rice paper wrapper into the water for about 20-30 seconds, or until it becomes soft and flexible. Be careful not to soak it for too long, as it might tear.
Step 15
Now for the fun part – assembling your rolls! Place your desired fillings onto the softened rice paper and roll them up as you like. For my first roll, I packed it with pork and a variety of vegetables. Don’t forget to add a slice of pineapple – it’s essential for that signature sweet and tangy flavor!
Step 16
To ensure the fillings stay tucked inside, carefully fold in the sides of the rice paper and then roll it up snugly from the bottom. A neat roll makes for a better eating experience.
Step 17
Dip your perfectly rolled summer roll into the prepared sauce and savor the deliciousness!
Step 18
Take a big bite… Wow, the flavor is absolutely incredible! The freshness of the vegetables, the richness of the pork, and the zesty sauce create a harmonious and delightful taste. Thumbs up!
Step 19
This time, I’m rolling up with plump shrimp and a generous amount of fresh vegetables! And of course, the essential slice of pineapple is included again!
Step 20
Just like before, roll everything up neatly so the ingredients don’t spill out, dip it in the flavorful summer roll sauce, and enjoy a taste sensation that’s pure bliss!
Step 21
Vietnamese summer rolls are a fantastic home party dish, and as you can see, they’re incredibly easy to make! The best part about making them at home is choosing exactly which vegetables and fillings you want. Plus, with so many vegetables, they feel light and healthy, making them guilt-free to enjoy. (Though, whether they’re *truly* low-calorie depends on how many you eat, haha!)
