Tuesday, August 16, 2011

Goi Cuon: Vietnamese Cold Spring Rolls

For the Spring Rolls
packet of rice paper
fresh leaf lettuce
one packet of rice vermicelli, cooked
fresh basil 5 stems
fresh mint leaves 8 stems
2 packets 12 oz 41-60 count shrimp

Roll up with 4 - 6 shrimp basil and mint leaves
:one layer of the rice paper is one top with shrimp and leaves visible

Vietnamese Fish Dipping Sauce (Nuoc cham)

Vietnamese Fish Dipping Sauce (Nuoc cham)

1-2 crushed Garlic cloves (or finely minced)
1 crushed or minced Thai Chili (customize your spice level)
1/2 squeezed Lime (or about 1 heaping Tablespoon)
1 Tablespoon Sugar
1 teaspoon Rice Vinegar (optional)
1/2 cup Fish Sauce (add more for extra fish sauce depth)
1/2 cup Water

Mix all ingredients together well.