Spring rolls with pork and shrimp (goy kuon) with peanut sauce (Nuok Leo)

Spring rolls with pork and shrimp (goy kuon) with peanut sauce (Nuok Leo) – a detailed recipe for cooking. Share with friends: Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 2 40 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pork and Shrimp Rolls

• 450 gr pork tenderloin (cut fat)
• 450 gr cut in half along boiled shrimp
• 12 sheets (diameter 25 cm.) Of rice paper
• 225 gr. shallow rice vermicelli (ban)
• 1 finely chopped shallot head
• 2 minced cloves of garlic
• 1.5 tbsp. l Vietnamese fish sauce
• 1 tbsp. l Sahara
• 1/4 tsp ground black pepper
• Peanut or Olive Oil (optional)
• 1 cut in half lengthwise and then sliced ​​thin medium sized diagonal circles
• 1.5 tbsp. thinly shredded romaine lettuce
• 48 mint leaves
• 24 sprigs of cilantro
• 48 leaves of Thai basil
• 1 julienne carrot
• Peanut dip sauce (see recipe below)

Peanut Sauce (Nuok Leo)

• 1 tbsp. l peanut butter
• 3 minced cloves of garlic
• 1 tsp chili pasta
• 1 tbsp. l tomato paste
• 1/2 tbsp. plus 2 tbsp. l chicken stock or water
• 1/2 tsp Sahara
• 2 tbsp. l peanut butter
• 1/4 Art. Hoisin sauce
• 1/4 Art. finely chopped unsalted roasted peanuts
• 1 seedless and finely chopped fresh red Thai chili pepper (optional)
• Sriracha serving sauce (optional)

Recipes with similar ingredients: pork, shrimp, rice noodles, romaine lettuce, carrots, cucumbers, fish sauce, tomato paste, sauce hoisin, sriracha sauce, chili paste, shallots, garlic, chili pepper, basil, peanut butter, peanuts, cilantro, mint

Recipe preparation:

1. In a bowl, put the pork tenderloin with shallots, garlic, fish sauce, sugar, black pepper and butter (if used). Turn over so that the meat is covered with marinade. Cover food film and pickle, periodically turning over, at least an hour or overnight in the refrigerator.
2. Preheat the grill to high heat. Saute the meat on grilling, turning over periodically, until tender, until the temperature according to the culinary thermometer does not reach 63 ° C. Put the clipping on plate and before cutting let cool to room temperature. When the meat has cooled, cut the pork into slices 0.3 cm thick., cover and refrigerate before assembly spring rolls.
3. Cook the rice noodles according to the instructions on packaging and strain through a colander. Rinse under cold running water until the noodles have cooled and strain. Collect the rolls over one: Dip 1 sheet of rice paper in warm water and quickly transfer to a clean kitchen towel. (The paper will become soft almost instantly.) Put 4 halves of shrimp horizontal line in the center of the sheet and lay on top a few tablespoons finished (well filtered) noodles. Put 1-2 slices on noodles cucumber, about 2 tbsp. l shredded lettuce, 4 leaf mint. 2sprigs of cilantro and 4 basil leaves.
4. Top along the filling, put a few chopped sticks carrots and cover with 2 slices of pork. Gently pull the bottom edge of the sheet up and wrap it on the filling. Bend 2 sides inward to the filling to press the bottom edge down. Do it carefully so as not to tear the paper. When both sides will be wrapped up, roll up a spring roll, wrapping it with the filling, to get a tight bundle. Put the roll on a plate, cover a damp paper towel or a damp clean kitchen towel. Repeat with the remaining sheets of rice paper and stuffing. When you roll all the spring rolls, serve them right away: room temperature or slightly chilled with peanut sauce in a separate plate as a dip.

5. Peanut Sauce (Nuok Leo)

   Heat the oil in a small saucepan. When it’s hot put the garlic, chili paste, tomato paste and cook, until the garlic is golden, about 30 seconds. Add the broth sugar, peanut butter and Hoisin sauce. Shuffle. Bring to boil, reduce heat and simmer for 3 minutes. Remove the pan from the heat and allow the sauce to cool slightly before serving. Serve in the little ones bowls, sprinkled with peanuts, chopped chilli and watering, desire, hot sauce. Can be served warm or roomy temperature.