Goi Con Vietnamese Spring Rolls
These treats are wonderful and are not fried! Delicious shrimp and veggies do the tuck and roll in a rice paper sheet and are snug and waiting for you to enjoy! try dipping them in some recipe #137729 or any asian style dipping sauce you prefer. The mint is key to the flavor here and really comes through well. As the name implies they are great in spring- or any season- and making them will not heat your kitchen up while you cook. You can see a video of how to roll here: http://www.mysuncoast.com/global/story.asp?s=7800990
Steps
Marinate shrimp in a small bowl for 10 minutes.
Meanwhile , cook the noodles in boiling water for 4 minutes.
Drain immediately and rinse with cold water.
Drain thoroughly removing as much water as possible.
Set aside.
Remove shrimp and discard marinade.
In a lightly oiled wok or large skillet cook shrimp on high heat about 2 minutes or until done.
Allow shrimp to cool enough so that you can handle them.
Slice each shrimp in half lengthwise so that you have two identical halves of shrimp.
Fill a dish larger than the rice paper sheets with cool / room temperature water.
Quickly dip one sheet in the water.
You must be fast so the sheet does not get too wet.
Allow all water to drip off and place on clean , dry work surface.
Blot the top of the rice paper with a paper towel.
Only work one roll at a time.
Time to roll ! the wrapper will still be a little stiff at the beginning but will soften perfectly for rolling by the time you finish piling on the ingredients.
Lay 4 halv.
Ingredients
rice vermicelli, shrimp, rice paper sheets, napa cabbage, carrot, red bell pepper, fresh mint leaves, cilantro, fish sauce, lemongrass, fresh ground black pepper, sugar