Traditional Vietnamese Spring Rolls with Pork, Shrimp, and Mint Leaves

Gỏi Cuốn

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Vietnamese spring rolls seem to be hot items in restaurants right now. It’s just too bad that people feel they have to go out and pay several dollars for each spring roll when they can easily make them at home for much less. This recipe is for the traditional spring roll—lettuce, herbs wrapped around pork, and shrimp. Once you get the idea, you can make it your own with chicken, shrimp, tofu—whatever suits you. Though a simple dish, its allure comes from the use of rice paper, or banh trang. Not only is rice paper a pliable vehicle for holding ingredients, but it also has a chewy texture and pleasant but subtle salt taste. The great thing about these spring rolls is that they can be made hours ahead of time and kept fresh in the fridge by being wrapped in a damp paper towel. Spring rolls look intricate, but they are easy to assemble. Just remember to keep pressing firmly as you make them.

Ingredients

    Method