Vietnamese Goi Cuon (Summer Rolls) Varieties with Nuoc Cham

You could make countless varieties of Goi Cuon.
It’s one of my favorites at Lemon Grass Restaurant
and any Vietnamese Resto. 🙂

I love the rice paper wrapper and I love the variety you can make.


Variety 1 Ingredients:

1. Basil Leaves
2. Cilantro
3. Boil shredded pork skin
4. Boil peeled shrimp
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Nuoc Cham (posted separately)

Variety 2 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Variety 3 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Cabbage Kimchi (posted separately)
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Procedure:

1. On your plate, wet the Rice paper with few drops of water to soften
2. When soften, put each ingredients from 1 -6 on the paper just enough for
one roll.
3. Roll the paper with the ingredients.
4. Dip in Nuoc Cham sauce.

toasted sesame seeds

kimchi

boil shreded pork skin

unflavored fried thin-sliced beef

peeled boiled shrimp

shreded carrots

basil, cilantro and spring onions

Dried Rice wrapper

Variety one

Spring Roll Variety 1

Variety 2 Ingredients

roll with Variety 2

Nuoc Cham

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