Goi Cuon: Pork and Shrimp Spring Rolls

Goi cuon

Today is the start of the Chinese New Year, and what better way to being the Year of the Boar than by consuming a little pig. In Vietnam, the New Year is known as Tet. After several days or prepatory cleaning and wrapping up last year's loose ends, the start of the new year is celebrated with feasting while visiting family and friends. These spring rolls take prep time but are totally worth the effort.

Goi Cuon
Serves 6-8 as an appetizer

• 1/2 c. water
• 2 T. rice vinegar
• 15 large shrimp, peeled
• 1 T. cooking oil
• 2 cloves of garlic, minced
• 1/2 lb. lean pork, cut into this strips
• 1 T. nuoc mam
• 15 round rice paper wrappers

Choose a selection optional ingredients:

• small package of rice vermicelli, cooked and cooled
• bean sprouts
• fresh mint
• thai basil
• cilantro
• carrot, julienned
• lettuce (any mild variety with a flexible leaf)
• cucumber, cut lengthwise then sliced on an angle
• scallions cut into 2 inch lengths

Bring water and rice vinegar to a boil in a medium skillet. Add the shrimp and cook until done. Remove shrimp, reserving liquid, and reheat the pan over medium high heat. Add the cooking oil and heat until it almost smokes. Add the garlic and stir for ten seconds. Add sliced pork and sear for 2-3 minutes. Add the reserved shrimp liquid and the nuoc mam then simmer for ten minutes. Many recipes simply call for "cooked pork" but simmering it with the liquid infuses much yumminess. When the pork is done, set side to cool.

To assemble, run cold water over 3-4 rice wrappers and lay them on a flat surface. Lay down a lettuce leaf, a pork slice and a shrimp. Top with your preference of ingredients from the optional list then roll snugly, tucking in the loose ends.

Traditionally, goi cuon are served with a complicated peanut sauce, but I like them best with hoisin sauce and crushed peanuts.

As they say in Vietnam, Chuc Mung Nam Moi! Happy New Year!

Two years ago, I shared a fried spring roll recipe for Tet.