GOI CUON (VIETNAMESE SPRING ROLL)

Huaaaaa...........hari ini gue ber-vietnam ria..... Sebenernya da lama banget pengen nyoba bikin lumpia ala vietnam ini dan baru sekarang kesampean, padahal gue da beli kulit lumpianya da dari dua minggu lalu.

Gue nemu banyak banget resep lumpia vietnam ini, nah biasa dehhh isengnya gue, gue mix and match deh resep2 itu, plus di bagian bihun-nya, kalo di resep2 yang ada, itu bihun cuma di rebus doang, trus gue pikir2 kok kalo cuma direbus doang kayaknya ga enak banget yahh, bihun kan ga ada rasa gitu, plus ada beberapa bihun yang agak2 berbau apek gitu, jadiiiii......akhire gue pakein bumbu2 dulu bihunnya sebelum di-isi in ke dalem lumpia, dan hasilnyaaaaaaa.......uenakkkk booooo :) huehehehehehe......

Setelah hubby gue n' gue makan ini lumpia, kita berdua punya pendapat yang sama, lumpia ini enaknya di dipping sauce nya, dan keenakan dari lumpia nya sendiri ada di crunchy sayur2annya, kan smua sayur fresh ga dimasak dulu.

Duhhh.........daripada gue banyak ngoceh, mendingan cobain langsung yukkkkk si Goi Cuon iniiii.......

Goi Cuon (Vietnamese Spring Roll)

Ingredients:

1 lb. chicken chops (you can use any kind of meats)

1 lb. raw shrimp, peeled, de-veined

1 pack of nuoc cham (one for each meat)~31 10-inch diameter spring roll wrappers (Banh trang)

1 pack of vermicelli rice noodle (bee hon)

1 lb. fresh bean sprouts

1 red bell pepper, cored and sliced thin

1 large English cucumber, cut into thin strips

Large bunch of fresh herbs (mint, cilantro, Thai basil, regular basil), washed

Large bunch of fresh lettuce leaves, washed

Hoisin peanut dipping sauce

Warm water in a large shallow bowl (large enough to accommodate a spring roll wrapper)

Bee hon mixture sauce:

3 tbsp thai chilli sauce

2 tbsp fish sauce

2 tbsp soy sauce kikkoman

2 cloves garlic, minced

Mix all ingredients together with bee hon. Set aside.

Hoisin peanut dipping sauce:

8 oz hoisin sauce

1/4 cup chopped peanut

1 tbsp rice vinegar

4 cloves garlic, crushed (I crush it into a paste)

2 tbsp thai chili sauce, to taste

2 tbsp warm water

Mix all ingredients together until combined. If sauce is too thick, add hot water and mix in until you achieve desired consistency.

Nuoc Cham marinade:

2 limes, squeezed

1 tbsp sugar

5 tbsps fish sauce
10 cloves garlic, minced

1 tbsp thai chilli sauce, to taste

Whisk together all ingredients until sugar is dissolved. Set aside.

Instructions:
Marinate the pork chops in a plastic bag with a batch of nuoc cham for a couple of hours. Marinate the peeled shrimp in a ziploc bag with a batch of nuoc cham for an hour. Grill the shrimp and pork on a pan (brushed it with oil) until done.
Assemble the spring rolls by dipping one spring roll sheet into a shallow bowl of warm water for no longer than a second or two (or they will get too soggy) and setting it flat on your plate.

Layer lettuce, rice noodles, herbs, vegetables, and meat in a small strip about 1/3 of the way from the edge nearest you.

Roll from the edge nearest you and tuck in the sides as you go if you wish. Roll tightly, but not so tightly that you tear the wrapper.

Serve it with hoisin dipping sauce.