Vietnamese Spring Rolls with Pork & Shrimp (Goi Cuon Tom Thit)
Serves 5-7
INGREDIENTS
2 lbs large shrimp (peel and devein)
1 lb pork belly or shoulder
1 shallot (peel and slice thin)
1-inch ginger (peel-on, slice into coins)
Cooked medium-size rice noodles
Choice of vegetables: Lettuce, mint, perilla, sorrel, garlic chives
Rice paper
Vietnamese peanut dipping sauce:
2 tablespoons neutral oil
1 tablespoon minced garlic
2 cups water
½ cup hoisin sauce
1 cup peanut butter
½ cup crushed unsalted toasted peanuts (optional)
Sriracha chili sauce (optional)
INSTRUCTIONS
Add pork belly and water (just enough to cover pork), shallots and ginger. Cook for 30 minutes or until an inserted chopstick goes in easily. Remove pork, chill until firm then slice thinly. Set aside.
To the pot that was used to cook the pork, add shrimp. Cook on medium-high until shrimp turns opaque. Remove from the pot and cut into halves along the backside. Set aside.
Assemble the rolls: Wet a sheet of rice paper quickly. It will take a few seconds for the rice paper to become pliable. On one end of the rice paper, add noodles and your choice of vegetables. Tucking and rolling halfway up. Fold in both sides. Add pork slices and shrimp facing down towards the other end of the rice paper. Continue to roll up to seal.
Peanut sauce: In a small pot, heat oil on medium-high. Add garlic and saute until fragrant (about 10 seconds). Add water, hoisin sauce, and peanut butter. Whisk until smooth. Cook on low for 2 minutes. Top with crushed toasted peanuts and chili sauce.
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Vietnamese Spring Rolls with Pork & Shrimp (Goi Cuon Tom Thit)
Serves 5-7
INGREDIENTS
2 lbs large shrimp (peel and devein)
1 lb pork belly or shoulder
1 shallot (peel and slice thin)
1-inch ginger (peel-on, slice into coins)
Cooked medium-size rice noodles
Choice of vegetables: Lettuce, mint, perilla, sorrel, garlic chives
Rice paper
Vietnamese peanut dipping sauce:
2 tablespoons neutral oil
1 tablespoon minced garlic
2 cups water
½ cup hoisin sauce
1 cup peanut butter
½ cup crushed unsalted toasted peanuts (optional)
Sriracha chili sauce (optional)
INSTRUCTIONS
Add pork belly and water (just enough to cover pork), shallots and ginger. Cook for 30 minutes or until an inserted chopstick goes in easily. Remove pork, chill until firm then slice thinly. Set aside.
To the pot that was used to cook the pork, add shrimp. Cook on medium-high until shrimp turns opaque. Remove from the pot and cut into halves along the backside. Set aside.
Assemble the rolls: Wet a sheet of rice paper quickly. It will take a few seconds for the rice paper to become pliable. On one end of the rice paper, add noodles and your choice of vegetables. Tucking and rolling halfway up. Fold in both sides. Add pork slices and shrimp facing down towards the other end of the rice paper. Continue to roll up to seal.
Peanut sauce: In a small pot, heat oil on medium-high. Add garlic and saute until fragrant (about 10 seconds). Add water, hoisin sauce, and peanut butter. Whisk until smooth. Cook on low for 2 minutes. Top with crushed toasted peanuts and chili sauce.
More recipes at https://www.vickypham.com/
This dish is not called spring rolls. Spring rolls are deep-fried rolls. This dish is called Vietnamese summer rolls (fresh rolls, uncooked). The channel owner made a mistake in the naming
What ingredients did u put in the shrimp boiling water in?
nice