Vietnamese Salad Rolls (Gỏi Cuốn)
I laid out the ingredients for these for a group of dietitians recently and they're a hit! The toppings that I use veer from tradition a little bit, making it a fun, interactive meal idea that can be easily customized for various dietary needs and preferences.
Author: Vincci Tsui, RD
Recipe type: Appetizers, Snacks
- 1 lb (454 g) lean ground pork
- ¼ cup (60 mL) finely chopped fresh Thai basil, or regular basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 Tbsp (15 mL) fish sauce
- 1 Tbsp (15 mL) hot chili sauce
- 1 Tbsp (15 mL) sugar
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) coarse kosher salt
- Canola oil
- 2-4 carrots, peeled and julienned, about 2 cups
- 2 Tbsp (30 mL) sugar
- ½ Tbsp (7 mL) kosher salt
- ½ cup (125 mL) water
- ¼ cup (60 mL) rice wine vinegar
- ¼ cup (60 mL) hoisin sauce
- 1 tsp (5 mL) fish sauce
- 1 tsp (5 mL) Sriracha or other hot sauce, or more to taste
- 1 Tbsp (15 mL) crushed peanuts
- 1 package rice paper wraps, expect 4-6 per person for a meal
- 1 package rice vermicelli, cooked according to directions, drained and cooled
- ½ bunch cilantro, trimmed
- Thai basil or regular basil, trimmed
- 1 English cucumber, julienned
- 1 mango, peeled and julienned (optional)
- 1 package smoked tofu, cut into thin strips
- Leaf lettuce, separated into individual leaves
- Cooked shrimp, peeled and halved
- Assorted sprouts (i.e. alfalfa, radish, broccoli, mung bean)
- In a large bowl, gently mix together all ingredients except canola oil. In a large skillet or wok, heat 1-2 tsp (5-10 mL) canola oil over medium-high heat. Pan-fry pork in batches until well-done. Remove from heat, drain and set aside.
- Combine carrots, sugar and salt in a large bowl. Using fingertips, massage salt and sugar into carrots until dissolved. Add water and rice vinegar. Pack vegetables into a half-quart mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.
- In a small bowl, mix together hoisin sauce, fish sauce and Sriracha. Top with crushed peanuts. Set aside.
- Prepare a wide, shallow bowl of water. Dip a rice paper wrap into the water until moistened (the wrap will continue to soften and become a little sticky once it's out of the water, so don't leave it in for too long!)
- Add in desired toppings just below the centre of the wrap - it's important not to be greedy! Also, what you put down first is what will show up on the outside of the roll.
- Lift the bottom of the wrap over the ingredients, then fold the sides over the ingredients. Wrap the roll tightly. Repeat with remaining ingredients and serve with dipping sauce.