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Vietnam– Goi Cuon (Fresh/Raw Spring Rolls)


2  ounce                       Rice Stick Noodles

4  each                         Egg Pancakes

1/4  cup                           Cilantro Leaves

1/4  cup                           Mint Leaves

3  each                         Scallions, Green part only

1  head                         Boston Lettuce, Thick stems removed

Rice Papers

1/2  pound                       Shrimp, Peeled, deveined, and cleaned

1/2  pound                       Pork Loin

1  tablespoon                Hoisin Sauce

1/2  teaspoon                   Minced Garlic


         1.      Boil the noodles for 5 minutes and rinse under cold water.  Set aside.

2.      Remove leaves from stems of both the mint and the cilantro.  Wash, pat dry, and set aside.

3.      Slice the scallions into 1/4″ inch long pieces.

4.      Wash the lettuce leaves, pat dry and chiffonade.

5.      Roll the egg pancakes into cylinders and cut crosswise into thin strips.

6.      Peel, clean, and devein shrimp.  Slice in half horizontally.  Cook in simmering water until pink. Drain and cool.

7.      Slice pork loin into thin strips.  Stir-fry then toss with hoisin and garlic


Soften the rice papers in warm water.  On each paper place a small amount of each ingredient (lettuce, herbs, egg pancake strips, rice noodles, scallions, shrimp, and pork) and roll into a cylinder shape.

  1. Serve with Nuoc Cham and/or Nuoc Leo.

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