Vietnamese Summer Rolls

Vietnamese summer rolls traditionally known as Gỏi cuốn is a great dish to make for anytime and happens to be one of my many favorite comfort foods. You may want to give yourself plenty of extra time along with a lot of counter space for making these summer rolls because there is some prep work to do. However I will say that all the work you will do is well worth the effort and time. The important things to consider is making sure you look for medium sized shrimps and quality rice paper  wrappers (ideally Asian boy or Red Rose brand) which can be found in a local Asian grocery store.

Ingredients:

4 oz. rice sticks or rice vermicelli

12 round rice paper wrappers

3/4 lb or 3 pieces of  thin pork sirloin or pork tenderloin

9 medium shrimps (with shell)

1 tsp sea salt

1 cup of peanut butter

1/2 cup of hoisin sauce

2 cup of thinly cut ice berg lettuce

1 cup water (approximately)

Directions:

Prep work for the Vietnamese summer rolls

1. Marinate the pork loin with with 1 teaspoon of sea salt.  Then wrap with ceramic wrap and set aside for 1 to 2 hours at the most.

2. Wash the shrimp, remove shell and membrane inside the shrimp.

3. Boil the shrimp until you see the color change into white orange color.

4. Cut the shrimp into 3 thin slices for each shrimp.

5. Set shrimp aside on a plate. (This is before I cut the shrimp into thin slices…sorry forgot to take shot of cut shrimp)

6. Time to steam the pork loin that has been marinating on the side for 20 – 35 minutes in a steamer or until water runs clean from the meat.

7. Cut the pork loin into thin slices.

8. Cut ice berg lettuce to thin shreds.

9. Boil rice vermicelli only when water is boiling until soft which usually takes around 5 to 6 minutes at the most.

10. Drain rice vermicelli, then use a scissor and cut vermicelli int shorter length (2 inches approximately) and set aside for now.

11. Set aside all the prepped ingredients for wrapping later on.

Prep work for the peanut sauce dip

1. You will need to prep 1 cup of peanut butter.

2. Add 1 cup of peanut butter into a pot over medium heat.

3. Measure a 1/2 cup of hoisin sauce.

4. Combine the hoisin sauce with the peanut butter in the pot

5. Stir the peanut butter and hoisin sauce.  This is where you will want to slowly add in 1 cup of measured water.  I usually add 1/4 cup of water at a time to the pot and stir until the consistency is nice and thin.

 

6. Thats when you know the sauce is done

Wrapping the vietnamese summer rolls

1.  Take one of the rice paper wrapper and dip into a plate of warm water until the rice paper wrapper turns translucent.

2. Place rice paper wrapper onto plate and make sure it is spread and stretched out.  Then put 3 pieces of shrimp onto the  rice wrapper.

3. Then place 6 pieces of thinly sliced pork loin on top of the shrimp.

4. Put a 1/4 cup of rice vermicelli on top of the pork loin.

5. Add a small handful of lettuce on top of the rice vermicelli.

6. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t worry if you mess up the first time, it may take a few practices before you become like a pro)

7. Once you finished wrapping the summer rolls, you can fnally serve it along with a side of peanut butter sauce for dipping.  Enjoy!

Vietnamese Summer Rolls

Yield: 12 Servings

Ingredients:

4 oz. rice sticks or rice vermicelli

12 round rice paper wrappers

3/4 lb or 3 pieces of thin pork sirloin or pork tenderloin

9 medium shrimps (with shell)

1 tsp sea salt

1 cup of peanut butter

1/2 cup of hoisin sauce

2 cup of thinly cut ice berg lettuce

1 cup water (approximately)

Directions:

Prep work for the Vietnamese summer rolls

1. Marinate the pork loin with with 1 teaspoon of sea salt. Then wrap with ceramic wrap and set aside for 1 to 2 hours at the most.

2. Wash the shrimp, remove shell and membrane inside the shrimp.

3. Boil the shrimp until you see the color change into white orange color.

4. Cut the shrimp into 3 thin slices for each shrimp.

5. Set shrimp aside on a plate. (This is before I cut the shrimp into thin slices...sorry forgot to take shot of cut shrimp)

6. Time to steam the pork loin that has been marinating on the side for 20 - 35 minutes in a steamer or until water runs clean from the meat.

7. Cut the pork loin into thin slices.

8. Cut ice berg lettuce to thin shreds.

9. Boil rice vermicelli only when water is boiling until soft which usually takes around 5 to 6 minutes at the most.

10. Drain rice vermicelli, then use a scissor and cut vermicelli int shorter length (2 inches approximately) and set aside for now.

11. Set aside all the prepped ingredients for wrapping later on.

Prep work for the peanut sauce dip

1. You will need to prep 1 cup of peanut butter.

2. Add 1 cup of peanut butter into a pot over medium heat.

3. Measure a 1/2 cup of hoisin sauce.

4. Combine the hoisin sauce with the peanut butter in the pot

5. Stir the peanut butter and hoisin sauce. This is where you will want to slowly add in 1 cup of measured water. I usually add 1/4 cup of water at a time to the pot and stir until the consistency is nice and thin.

6. Thats when you know the sauce is done

Wrapping the vietnamese summer rolls

1. Take one of the rice paper wrapper and dip into a plate of warm water until the rice paper wrapper turns translucent.

2. Place rice paper wrapper onto plate and make sure it is spread and stretched out. Then put 3 pieces of shrimp onto the rice wrapper.

3. Then place 6 pieces of thinly sliced pork loin on top of the shrimp.

4. Put a 1/4 cup of rice vermicelli on top of the pork loin.

5. Add a small handful of lettuce on top of the rice vermicelli.

6. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don't worry if you mess up the first time, it may take a few practices before you become like a pro)

7. Once you finished wrapping the summer rolls, you can fnally serve it along with a side of peanut butter sauce for dipping. Enjoy!