Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
160 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Asian
Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon
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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
- 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 rice noodles dried
- 1 bag bibb lettuce 6-8 ounces
- 8 rice paper wrappers 8.5 inches
- 1 pound Shrimp deveined, peeled, and tail off, large, cooked
- Dipping Sauce of choice
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.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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