Pork and Shrimp Spring Roll Goi Cuon with Peanut Sauce Nuoc L
Experience the fresh, vibrant flavors of Vietnamese cuisine with these Pork and Shrimp Spring Rolls (Goi Cuon) paired with a luscious homemade Peanut Sauce (Nuoc L). This recipe combines tender slices of boiled pork belly, succulent shrimp, and delicate rice vermicelli noodles, all wrapped in translucent rice paper and layered with crisp lettuce, fragrant herbs like mint, cilantro, and Thai basil, and crunchy julienned vegetables. The peanut sauce, a savory-sweet blend of hoisin, peanut butter, and garlic, adds the perfect creamy complement to these light yet satisfying rolls. Quick to prepare and stunning to serve, this easy yet elegant dish is ideal as an appetizer, snack, or refreshing entrée. Perfect for fans of Asian-inspired recipes, healthy eating, or those seeking a hands-on meal experience.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Shrimp, peeled and deveined
- 250 grams Pork belly or tenderloin, thinly sliced
- 100 grams Rice vermicelli noodles
- 6 large leaves Fresh lettuce leaves
- 30 grams Fresh mint leaves
- 30 grams Fresh cilantro leaves
- 30 grams Fresh Thai basil leaves
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 80 ml Hoison sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Soy sauce
- 120 ml Water
- 1 clove Garlic, minced
- 2 tablespoons Crushed peanuts (for garnish)
- 1 teaspoon Vegetable oil
Instructions
1. Cook the pork: In a medium pot, boil the pork in salted water for 15-20 minutes until fully cooked. Let it cool, then thinly slice into strips.
2. Cook the shrimp: Bring a small pot of water to a boil. Add shrimp and cook for 2-3 minutes or until pink and fully cooked. Rinse with cold water, pat dry, and slice each shrimp in half lengthwise.
3. Prepare the noodles: Soak the rice vermicelli noodles in hot water for 5-7 minutes, or until softened. Drain and rinse under cold water to prevent sticking.
4. Prep the veggies: Wash the lettuce, mint, cilantro, and Thai basil. Peel and julienne the carrot and cucumber.
5. Prepare the peanut sauce: In a small saucepan over medium heat, combine hoisin sauce, peanut butter, soy sauce, water, minced garlic, and vegetable oil. Stir constantly until smooth and heated through (about 2-3 minutes). Transfer to a bowl and garnish with crushed peanuts.
6. Assemble the spring rolls: Fill a large shallow dish with warm water. Dip a rice paper wrapper in the water for 5 seconds to soften, then place it on a clean work surface.
7. In the bottom third of the wrapper, layer a piece of lettuce, a few vermicelli noodles, a slice or two of pork, 2-3 shrimp halves, and a small handful of mint, cilantro, Thai basil, carrot, and cucumber.
8. Roll tightly: Fold the bottom of the wrapper over the filling, then fold in the sides and roll upward tightly to seal. Repeat for the remaining rolls.
9. Serve: Arrange the spring rolls on a platter and serve with the peanut dipping sauce. Enjoy!
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 526 mg | 176% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 48.6 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5347 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
