Vietnamese Fresh Spring Rolls with Peanut Sauce (Goi Cuon voi Tuong Dau Phong)

Name: Vietnamese Fresh Spring Rolls with Peanut Sauce (Goi Cuon voi Tuong Dau Phong)
Yield: 1 serving
Ingredients: Picked Carrots; 4 medium sized carrots; 1/2 cup sugar; 1/2 cup vinegar; 1 cup water; Peanut Sauce from Rasa Malaysia; 1/4 cup smooth peanut butter; 1 cup hoisin sauce; 1 tsp chili; 2 cloves garlic; 1 tbsp rice vinegar; Spring Rolls; rice paper; fresh mint; 1 head green leaf lettuce; chives; 1 package vermicelli; Pickled Carrots; cucumber; Large bowl with warm water; Large plate

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Course
Lunch
Cuisine
Vietnamese, Vegan, gluten-free

Vietnamese Fresh Spring Rolls with Peanut Sauce (Goi Cuon voi Tuong Dau Phong)

Joseph Taylor

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Picked Carrots
4 medium sized carrots peeled and cut julienne-style (long, thin strips)
1/2 cup sugar
1/2 cup vinegar
1 cup water
Peanut Sauce from Rasa Malaysia
1/4 cup smooth peanut butter
1 cup hoisin sauce
1 tsp chili mashed with the garlic
2 cloves garlic
1 tbsp rice vinegar I don't think my mom ever used this but I liked it
Spring Rolls
rice paper the ones I have are either 10 or 12'' rounds
fresh mint
1 head green leaf lettuce
chives trimmed
1 package vermicelli boiled and strained
Pickled Carrots
cucumber julienned (I totally forgot to put these in and now I have two cucumbers in my fridge)
Large bowl with warm water
Large plate

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Instructions

To make the pickled carrots: Place julienned carrots in a jar or container with a lid.
In a small pot over medium heat, stir the sugar, vinegar and water until the sugar is dissolved.
Pour the mixture over the carrots, use a spoon to push down any stray carrots that aren't sitting in the vinegar bath.
Cover and refrigerate for at least 12 hours.
To make the peanut sauce: with a mortar and pestle, mash together garlic and chili to make a paste. (Thank you ba ngoai for making this for me!)
Mix the paste with peanut butter until incorporated.
Gradually incorporate all the hoisin sauce until it reaches your desired consistency. Add water if you find it's too thick.
To assemble: Dip cover a sheet of rice paper in water (you may have to turn it in the water). Tap off the excess and set down on your plate.
Add a leaf of lettuce just below the bottom half of the circle. Flatten it down and break the stalk a bit so it doesn't pierce the rice paper when you wrap it.
Add a bit of vermicelli.
Add mint leaves, cucumber, chives and carrots.
Wrap and dip! My method of wrapping is taking the bottom flap and curling it over the ingredients and tucking it underneath the lettuce a bit, then folding the sides in, then rolling it up. It takes some practice, and even after eating these for 21 years (OMG I'm 22 this year that's weird), I still suck at wrapping these babies.
I hope you like these! Fresh, light, yet filling =)