Vietnamese Style Spring Rolls (Goi Cuon) 越南春卷

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Instructions

 

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  To make vietnamese spring rolls, start by cooking the meat and shrimp. Slice the chicken meat, peel and devein the shrimp.
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  Marinate the sliced meat with sugar, soy sauce and white pepper for at least an hour.
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  Then pan fry the meat on lightly oiled wok or pan, caramelize with some dark soy sauce.
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  Set aside the pan fried meat for later use.
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  Next, boil salt water on high heat in a small pan. Then add in shrimp, reduce heat to medium and allow the shrimp to simmer for 2 -3 minutes or until pink and cooked through.
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  Remove the shrimp and allow to cool. Then slice the shrimp in half lengthwise and set aside.
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  Next, prepare the noodles. Briefly soak rice vermicelli noodles in water.
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  Then cook the rice vermicelli noodles in a wok of boiling water for about 3 minutes, or until al dente.
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  Remove rice vermicelli, rinse in cold water and drain.
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  Set aside the cooked noodles.
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  Then prepare ingredients to make the smooth peanut sauce.
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  Heat up oil in the pan and fry garlic until lightly golden brown.
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  Then add in water.
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  And the sugar.
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  Followed by hoisin sauce.
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  And the creamy peanut butter.
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  Stir all ingredients together on low heat until the sauce becomes smooth and shiny.
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  Finally turn off the heat and turn the sauce onto serving bowl, garnish with ground roasted peanut and garlic chili sauce (optional). Then set aside.
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  Next, prepare ingredients to make the other sauce - the sweet and sour fish sauce.
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  In a bowl of hot water, add in sugar and mix to dissolve the sugar.
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  Then add in fish sauce and minced garlic. Squeeze in fresh lime juice and chopped bird eye's chilies.
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  Mix everything together, adjust to taste and set aside.
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  Lastly, prepare ingredients to wrap the spring rolls.
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  First dip the rice paper evenly in warm water and shake off all the excess water.
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  Put the damp rice paper on a plate or flat surface.
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  Next, put the fresh vegetables, herbs and noodles on one row, the pan fried meat on the second row and the sliced shrimp on the third row.
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  Roll the spring roll up tightly.
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  And before you get to the end (before the shrimp), fold up one side of the wrap and add in one garlic chive.
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  Continue to roll it up and seal it at the end. And we're done!
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  Serve these fresh spring rolls with the peanut dipping sauce that you made earlier.
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  These spring rolls are also good with the sweet and sour light fish sauce too. So Enjoy!