Vibrant Vietnamese Spring Rolls (Goi Cuon)
Vibrant Vietnamese Spring Rolls (Goi Cuon)
Vibrant Vietnamese Spring Rolls (Goi Cuon) – Perfect for Appetizers, Healthy Meals, and Entertaining Guests
Discover the joy of making vibrant Vietnamese Spring Rolls, a perfect dish for entertaining guests! This visually stunning recipe offers a delightful burst of freshness and can be customized with various dipping sauces for a truly unique culinary experience. It’s as beautiful as it is delicious, guaranteed to impress!
Fresh & Colorful Vegetables and Fruits- 1 Bell Pepper each (Yellow, Red)
- 2 Cucumbers
- 1/2 Apple
- 6 Cherry Tomatoes
- 1 pack Bean Sprouts
- 1 Gold Kiwi
Succulent Seafood & Protein- 8 Frozen Shrimp
- 6 Vienna Sausages
- 150g Beef Eye Round Steak
- 8 Frozen Shrimp
- 6 Vienna Sausages
- 150g Beef Eye Round Steak
Cooking Instructions
Step 1
Bring a pot of water to a boil. Once boiling, add the Vienna sausages and cook for about 5 minutes until heated through and slightly softened. Drain and set aside to cool slightly.
Step 2
Once the Vienna sausages have cooled enough to handle, slice them lengthwise into 6 pieces each for easy eating and a pleasing presentation.
Step 3
Thaw the frozen shrimp under cold running water or by soaking them in a bowl of cool water. Once thawed, add them to boiling water and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook, as they can become tough.
Step 4
After cooking, gently make a cut along the back of each shrimp, lengthwise, and carefully slice it in half. This helps them lay flat and makes them easier to roll.
Step 5
Thoroughly wash all the fresh vegetables and fruits under cool running water. It’s important to pat them dry completely after washing to prevent the rice paper from becoming soggy and tearing.
Step 6
Peel the gold kiwi, then cut it in half lengthwise. Slice each half thinly to create beautiful, flavorful additions to your spring rolls.
Step 7
Remove the small stems from the cherry tomatoes and wash them thoroughly. Cut each tomato into quarters for bite-sized pieces that absorb sauce well.
Step 8
Lightly peel the cucumbers, leaving some green skin for color, then julienne them into thin strips. Thin strips ensure a pleasant texture when rolled.
Step 9
Wash the bell peppers, remove the seeds and inner membranes, then julienne them into thin strips, similar in size to the cucumbers. This adds vibrant color and a crisp texture.
Step 10
Pat the beef eye round steak dry with paper towels to remove any excess blood. This step helps to reduce any gamey flavors and ensures a cleaner taste.
Step 11
Slice the beef thinly against the grain, aiming for pieces that are roughly the same length as your julienned vegetables. This ensures even cooking and easy rolling.
Step 12
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add 0.5 tablespoon of minced garlic and sauté until fragrant, being careful not to burn the garlic.
Step 13
Increase the heat to medium-high. Add the sliced beef to the pan along with 1 tablespoon of soy sauce and 1 tablespoon of fish sauce. Stir-fry quickly until the beef is cooked through and coated in the savory sauce. Avoid overcrowding the pan.
Step 14
Arrange all the prepared ingredients attractively around the edges of a large platter or serving tray. Create a central space to hold the cooked beef and shrimp, making the presentation look bountiful and inviting.
Step 15
To assemble, briefly dip a rice paper wrapper in warm water until pliable (about 15-20 seconds). Place it on a clean surface, add your desired fillings, and roll tightly. Serve immediately with your choice of dipping sauces: Vietnamese Spring Roll Sauce, Peanut Sauce, or Sweet Chili Sauce, for a delightful and fresh meal!
