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Ha Nguyen’s Fresh Spring Rolls (goi Cuon)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Asian 1 Servings

INGREDIENTS

1/2 lb Medium shrimp
1/4 lb Lean pork loin
8 Rice, 8-inch paper rounds
banh trang
1/2 Head red-leaf lettuce or
bibb lettuce
1 Mint, hung cay and/or Thai
basil rau que
2 c Cooked rice noodles, bun
thin rice vermicelli
see
cook's note
1 c Bean sprouts
Optional: 2 carrots, peeled
and grated
Dipping sauce, either Nuoc
Cham or Hoisin-Peanut
Sauce recipes above and
below

INSTRUCTIONS

Notes: From Orange County Registar  Cook's note: You can buy rice paper
rounds and rice noodles in Asian  markets. Cook noodles according to
package directions, generally  about 3 minutes in boiling water. Drain
and refresh with cold water.  Drain well.  Ha Nguyen says that the
hotter the water used to soak the rice paper,  the faster it will
soften. She suggests that you push down firmly  when you roll up the
filling in the moist rice paper rounds. You want  to make a tight
cylinder.  Boil shrimp until just cooked, about 3 minutes. Refresh in
cold water  and drain. Remove shells; devein and cut in half
lengthwise. Set  aside. Place pork in large saucepan or Dutch oven and
cover with  water. Bring to boil on high heat; cover and boil for 25-30
minutes,  or until pork is thoroughly cooked. Test by cutting pork in
half; no  pink color should remain in meat. Cool and cut into thin
slices. Soak  one sheet of rice paper in hot tap water for about 10
seconds. Remove  and place on clean, flat surface. Put leafy part of 1
leaf of  lettuce, approximately 4-inches wide and 3-inches deep, on the
bottom  half of the rice paper. Add 1 tablespoon rice noodle, 1 slice
pork, 2  leaves mint, 2 leaves basil, about 2 teaspoons grated carrots
(if  using). Roll bottom (the portion closest to you) over to form a
tight  partial cylinder. Fold right and left sides of rice paper toward
the  center. Tuck shrimp and a piece of mint or basil into the pocket
made  by folding the right and left sides in. Finish rolling rice paper
into a cylinder. Cover each roll with damp paper towels as you make
it. Store airtight in refrigerator. Repeat until all rice papers are
used.  Presentation: Pour dipping sauce or sauces into small bowls and
serve  with rolls. If you prefer, you can cut the rolls in half
diagonally.  Yield: 8 rolls  Nutritional information (per serving): 113
calories, 2.2 grams fat,  0.6 gram saturated fat, 54 milligrams
cholesterol, 89 milligrams  sodium, 18 percent calo ries from fat
Source: Orange Coast College cooking teacher Ha Nguyen  Posted to
recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar  27, 1998

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