4.5 from 6 votes
Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon
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.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
Calories:
160 kcal
Course:
Side Dish, Main Course, Appetizer, Snacks
Cuisine:
Asian
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.