Vietnamese summer rolls (goi cuon) is a very well known Vietnamese dish. It made no.30 on CNN 50 best food in the world. I’m slightly embarrassed to tell you guys this but I didn’t even know what summer rolls were until I started dating my husband. That was around 12 years ago. I never had the pleasure of eating these rolls whilst growing up unlike my husband whose mum would make this for him every weekend. Even now when we go up and visit his parents; his mum will make around 30 for us. By the time I have finished eating I really do not want to touch, eat or see another summer roll again!
I think most of you will agree with me when I say that once you eat one you’ll have to eat another one. As these rolls are so damn moorish. Apart from the herbs the other ingredients are pretty bland. But they don’t need to have any flavour as different types of herbs are added which means there is no need for salt and plus it is served with a dipping sauce.
What are the different type of herbs that can be used?
- Vietnamese Coriander (rau răm)
- Mint (húng lũi)
- Vietnamese Balm (kinh giới)
- Perilla (tiá tô)
- Garlic Chive (hẹ)
The Dipping Sauce
The dipping sauce that you usually get with the summer rolls is made by heating together oil, garlic, hoisin, peanut butter sauce, sugar and either pork broth or prawn broth. Saying that I prefer to eat my summer rolls with Vietnamese dipping sauce (nuoc cham).
My in-laws usually just make a dipping sauce using hoisin sauce, sirachi and then they just add some crushed roasted peanuts on top.
The rice roll paper
I generally use the brand shown below. I do find them quite good and the rolls never break when I use this brand. There are so many different brands on the market. One thing I would say is don’t buy the extra thin ones if this is going to be your first time. As they do tend to break quite easily. The rice paper rolls can be found in all Asian supermarkets.
Another thing I would like to share…
We recently had diversity month at my daugter’s nursery. Which meant that each parent had to go in to the nursery and share a story or a dish from their heritage with all the children. So I decided to go in and show all the children how to make Vietnamese vegetarian summer rolls (gỏi cuốn). As I felt that it was a dish that you could involve the children therefore they would be more eager to try since they made it themselves. Here is a picture of the result…
I think they did a really good job. What I’m trying to say is that if a group of 3 years olds can do it so can you. It really isn’t that hard. Plus you don’t have to stick to the traditional ingredients. You can be creative and add whatever you like to it. Enjoy and happy cooking 🙂
- 18 x Rice Paper Rolls
- 400g Pork Belly
- 27 x Tiger Prawns
- 1 x Iceberg Lettuce
- 18 x Mint Leaves
- 200g Rice Vermicelli
- 01. Boil the pork belly for 25 mins and slice it once it is cooled.
- 02. Boil the prawns for 5 mins and slice them in half
- 03. Cook the rice vermicelli as per instruction on the packet
- 04. Tear of 18 pieces of mint leaves. Washed and set aside.
- 05. Tear the leaves of the lettuce and slice it in half
- 06. Now you are ready to assemble your rolls. First of all get a bowl of cold water (large enough for the rice paper). Dip the rice paper in the water for a few seconds. Lay it flat on a board.
- 07. Add three pieces of prawns to the rice paper then ddd the one pork slice on top, then add lettuce, mint and finally the vermecelli noodles.
- 08. Fold in both sides of the rolls and then start rolling it up (please watch the video)
- Please do not soak the rice paper rolls in cold water or else it will become very sticky and hard to roll.
The recipe is…