Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon

Name: Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 12 ounces pork tenderloin*; 1 tablespoon sugar; 1 teaspoon garlic powder; 1 teaspoon salt; 1 tablespoon soy sauce; 2 teaspoon fish sauce; 1 lime; 1 oz dried rice noodles; 1 bag bibb lettuce; 8 rice paper wrappers; 1 pound large cooked shrimp; Dipping Sauce of choice

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
160 kcal
Course
Side Dish, Main Course, Appetizer, Snacks
Cuisine
Asian

Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon

Jeffrey Gilmore

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Make some allergy friendly Vietnamese inspired spring rolls, that is perfect to serve as an appetizer for a crowd or for a light summer time DIY meal for 4. Your final number of rolls might vary depending on how much or how little of each ingredient you or your dining companions use.

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Ingredients

Servings

12 ounces pork tenderloin*
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon fish sauce
1 lime small, juiced
1 oz dried rice noodles
1 bag bibb lettuce 6-8 ounces
8 rice paper wrappers 8.5 inches
1 pound large cooked shrimp deveined, peeled, and tail off
Dipping Sauce of choice

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Instructions

Spring roll assembly

Notes

*You can also prepare the pork tenderloin even more simply and free of the top 8 allergens by simmering it in a 3-4 quart sized pan with just enough water to cover the pork tenderloin, 1 tablespoon of sugar, and 1 teaspoon of salt. After the water starts to boil, lower the temperature and simmer for 20 minutes.