Vietnamese Fresh Spring Rolls with Peanut Sauce (Goi Cuon voi Tuong Dau Phong)
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Lunch
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Cuisine
Vietnamese, Vegan, gluten-free
Vietnamese Fresh Spring Rolls with Peanut Sauce (Goi Cuon voi Tuong Dau Phong)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- carrots picked
- 4 carrot peeled and cut julienne-style (long, thin strips, medium sized
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 cup water
- peanut sauce from Rasa Malaysia
- 1/4 cup peanut butter smooth
- 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
- mint fresh
- 1 green leaf lettuce head
- chives trimmed
- 1 vermicelli boiled and strained, package
- carrot pickled
- 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
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 =)
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