Goy-Kuon Vietnamese rolls are a juicy, tasty and beautiful snack from the thinnest rice paper wrapped in boiled shrimp with thinly chopped pork, herbs and rice noodles. Rolls obtained juicy and satisfying, and bright taste gives them mint, Asian allspice bow and railing. Wrap all ingredients in rice paper and paste from one end pieces of green feathers Luke. Serve with easy dipping fish sauce cook yourself. Such an exotic appetizer will be a treat No. one at your home party.
Recipe author – Luke Nguyen – Australian Chef of Vietnamese descent, a host of street food TV shows, studies the traditions of Indochina and the cultural influence of France
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Time: 30 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Goy-Kuon Rolls
- 90 gr. rice noodles cooked according to recommendation on packaging
- 18 sheets of rice paper (21 cm.)
- 18 small tiger shrimps, boiled, peeled and cut in half
- 1 bunch of fresh railing leaves
- 120 gr. finely chopped pork neck
- 1 tbsp. Shredded Iceberg Salad
- 1 bunch of fresh mint
- 1 bunch fresh scented onions
Fish dip sauce
- 3 tbsp. l fish sauce
- 3 tbsp. l white vinegar
- 2 tbsp. l Sahara
- 120 ml. or 0.5 tbsp. water
- 2 cloves of garlic
- 1 chilli, chopped
- 2 tbsp. l freshly squeezed lime juice
Recipes with similar ingredients: rice noodles, shrimp, pork, chili pepper, fish sauce, lime juice, iceberg salad, mint
Recipe preparation:
- To collect the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and put in water 1 a whole sheet of rice paper until it softens, then shift him on a plate. Dip half a sheet of rice paper in water and lay it vertically in the middle of a round sheet. So you strengthen the roll so that the filling does not break out.
- Put the horizontal line on the middle of the rice paper about 4 cm from the top edge of 3 pieces of shrimp. Under the shrimp put railing leaves, pork, lettuce, mint and rice noodles.
- To form a roll, first fold to the center fillings the sides of the paper, then fold the bottom of the rice paper over the filling. Roll up to form tight roll. Before you roll it up completely, insert in one end of the roll 2 pieces of green onions, so that they stick out outside.
- Serve 2 rolls per serving with fish sauce for dipping fish dip sauce: mix fish sauce in a saucepan, vinegar, sugar and water and put on medium heat. Good mix and heat until the boil begins, then cool. Before chop finely chopped garlic and chili and mix in the sauce together with lime juice.
