19 June 2015

Vietnamese Salad Rolls (Goi Guon) 越式沙拉卷


Is another super hot day, let's make some simple cooling salad rolls for this summer! If you like herbs, this Vietnamese Salad Rolls (Goi Guon) will be perfect for you. Is easy to make and it doesn't has a fixed recipe for the filling, you can add whatever you like but basically the main ingredients for this salad are dried rice paper wrappers, coriander leaves, lettuce (or butter lettuce), bean vermicelli (or rice vermicelli also can), carrot, and seafood.

I have blanched the bean vermicelli until soft, rinsed it with cold water; add some oil, a teaspoon of light soy sauce, fish sauce and a tablespoon of lemon juice, then toast the mixture together before used. The Vietnamese Salad Rolls itself is flavourful even without dipping sauce. Yes, I soaked the prawn with a teaspoon of sugar cold water before used too.

Ten salad rolls is not enough for my family! The herbs and refreshing taste of the salad rolls will make you wanting to munch more of it!

Note: 
To prevent tearing of rice paper wrapper, just briefly dip the rice paper wrapper in a plate of water. Take the rice paper wrapper out from water even it's still hard. Place the pattern checker side downward on a flat surface, the rice paper wrapper will soon turn soft.  

This salad rolls has to eat on the same day, keeping the salad rolls in fridge without cover will turn the rice paper wrapper hard. 

  







Recipe refer to Homestyle Vietnamese Cooking by Nongkran Daks and Alexandra Greeley with changes

Yield: 10 salad rolls
Ingredients:
20 medium size prawns, cook the prawns in boiling water until it just turn pink, remove and soak with cold water until it is cool. Peel and devein, soak the prawn in a teaspoon of sugar with cold water for 15 mins.

100g dried bean vermicelli, blanched for 2 mins in boiling water until soft, rinsed with cold water and drained (add 1 tablespoon of cooking oil, a teaspoon of light soy sauce, a teaspoon of fish sauce and a tablespoon of lemon juice, toast well) 

10 dried rice paper wrappers, each 20cm in diameter
a bunch of coriander leaves, cut into an inch length
2 inch of cucumber, cut into an inch length, thinly sliced
2 inch carrot, cut into an inch length, thinly sliced
some lettuce, washed and separated
one red onion, chopped into small
3 crab meat sticks, cut into small 

Method:
1. Place some water in a plate the same size or larger a bit than the rice paper wrapper. Briefly dip a piece of rice paper wrapper in the water, take the rice paper wrapper out even it is still hard in your hand. (Provided all edge is wet) 
2. Place the rice paper wrapper on a dry surface, place a piece of lettuce on one edge of the wrapper, top with some carrot, cucumber, crab meat, bean vermicelli, coriander leaves, and chopped onion.  
3. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up the wrapper halfway. Place two pieces of prawn along the roll and top with some coriander leaves, then roll up tightly the wrapper to complete the folding. Repeat until all the ingredients are used. 



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