Traditional Vietnamese Gỏi Cuốn (Fresh Spring Rolls)

Traditional Vietnamese Gỏi Cuốn (Fresh Spring Rolls)

Instructions

1. 1.

   Prepare the Pork: In a medium pot, combine pork belly/shoulder with 4 cups water, 1 teaspoon salt, 1 teaspoon sugar, 2 smashed garlic cloves, and 1 halved shallot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the pork is cooked through and tender. Skim off any foam. Remove pork from broth, let it cool completely, then slice it thinly into bite-sized pieces.

2. 2.

   Prepare the Shrimp: While the pork cooks, bring a small pot of lightly salted water to a boil. Add the peeled and deveined shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain immediately and plunge into an ice bath to stop cooking. Once cooled, pat dry and slice each shrimp in half lengthwise.

3. 3.

   Prepare the Vermicelli Noodles: Cook the thin rice vermicelli noodles according to package directions (usually soaking in hot water or boiling briefly). Drain thoroughly, rinse under cold water to prevent sticking, and drain again.

4. 4.

   Prepare Vegetables and Herbs: Wash and thoroughly dry the green leaf lettuce, mint leaves, cilantro sprigs, and perilla leaves (if using). Tear lettuce into manageable pieces suitable for rolling. Arrange all prepared ingredients (pork, shrimp, noodles, lettuce, herbs, garlic chives) attractively on a large platter or separate bowls, creating an assembly line for rolling.

5. 5.

   Make the Peanut Dipping Sauce (Tương Đen): In a small saucepan, heat 1 teaspoon of cooking oil over medium heat (optional). Sauté 1 minced garlic clove until fragrant (about 30 seconds). Add the hoisin sauce, creamy peanut butter, 0.25 cup water, 1 tablespoon sugar, and rice vinegar. Whisk constantly until the sauce is smooth and gently simmering. If it's too thick, add a tablespoon or two more water. Stir in sriracha or minced bird's eye chili to taste. Remove from heat and transfer to a serving bowl. Garnish with crushed roasted peanuts and fried shallots (if using).

6. 6.

   Assemble the Gỏi Cuốn: Set up your rolling station. Fill a shallow dish, wider than your rice paper, with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it becomes soft and pliable but not overly soggy. Lay the softened wrapper flat on a clean, damp cutting board or flat surface.

7. 7.

   Place a small amount of lettuce and a few mint/cilantro/perilla leaves near the bottom edge of the wrapper, leaving space on the sides. Add a small bundle of vermicelli noodles on top of the herbs. Place 2-3 slices of pork on the noodles.

8. 8.

   Fold the bottom edge of the rice paper tightly over the filling. Then, fold in the left and right sides of the wrapper towards the center. Place two shrimp halves (cut-side up so they show through the wrapper) and a few garlic chive pieces (if using) on the roll, slightly above the folded edge, and continue rolling tightly upwards to create a neat, cylindrical spring roll. The shrimp should be visible through the translucent wrapper on the top side of the finished roll.

9. 9.

   Repeat the rolling process for the remaining ingredients. Place finished rolls on a lightly oiled plate or on parchment paper, ensuring they don't touch each other to prevent sticking.

10. 10.

    Serve immediately with the prepared peanut dipping sauce. Gỏi Cuốn are best enjoyed fresh.