On a hot summer day, nothing feels better than eating something light and crisp. Here's a recipe for Gỏi Cuốn (Summer Rolls) with an unconventional twist.
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This recipe is made especially for busy working people who have limited time to spend in the kitchen. Just grab a cut roast meat (duck, pork or chicken will do nicely) of your choice on the way home from work and your dinner is half done.
Gỏi Cuốn
- 115 grams dried rice vermicelli
- 12 sheets of rice papers
- 6 romaine lettuce leaves, cut in half
- 12 fresh cilantro sprigs
- 1/2 carrot, cut in matchsticks
- 2 cups of cooked roast meat (your choice of: shredded roasted chicken or shredded leftover boiled chicken; char siu (thịt xa xíu); store bought crispy pork belly (thịt quay)
Easy Dipping Sauce - (Nước Chấm)
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 2 tablespoon sugar
- 2 tablespoon fish sauce
- 10 tablespoon of water
Tips:
- You don't eat meat? No worries, try using sliced, fried or baked tofu.
- Try adding sliced mango or avocado to give it an extra punch of flavor and texture.
Preparation
1. Cook your rice vermicelli. Drain in a colander, set it aside.
2. In a large, shallow bowl pour some warm water. Working with one sheet at a time: Submerge a sheet of rice paper into water, wait 5 seconds. Remove and place the sheet on a large plate or cutting board.
Assembly
- First, add half a lettuce leaf on rice paper to make a foundation for other ingredients.
- Now add your shredded meat, carrots and cilantro.
- Fold to your heart’s desire (it doesn’t have to be pretty, just functional!).
Tip: While preparing the remaining rolls place them on a plate covered with a damp kitchen towel to keep them fresh.
To prepare dipping sauce: In a large shallow bowl, add your garlic, lime juice, sugar, fish sauce and water. Mix until everything combines well and sugar dissolves.
Nancy is Editor-in-Chief at I Made This Dish, she helps busy people looking to save time in the kitchen.
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