Vietnamese-Style Pork Goi Cuon
Delicate Vietnamese spring rolls filled with tender pork, fresh herbs, and crunchy vegetables, served with a sweet and tangy dipping sauce.
Ingredients
- ●1 pound PorkGround pork
- ●1 package Vietnamese rice paper wrappersFound in most Asian grocery stores
- ●1 bunch GoiFresh herbs, such as mint, basil, or cilantro
- ●1/4 cup Vegetable oil
- ●1 tablespoon GingerGrated
- ●1 clove GarlicMinced
- ●2 tablespoons Soy sauce
- ●1 tablespoon Sesame oil
- ●1 tablespoon Sugar
- ●1 cup Water
Instructions
- 1
In a small pan, heat the vegetable oil over medium heat.
- 2
Add the grated ginger and minced garlic and cook for 1 minute.
- 3
Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
- 4
In a small bowl, whisk together the soy sauce, sesame oil, and sugar.
- 5
Add the soy sauce mixture to the pork mixture and stir to combine.
- 6
To assemble the spring rolls, lay a rice paper wrapper on a clean surface.
- 7
Place a small amount of the pork mixture in the center of the wrapper.
- 8
Add a few fresh herbs on top of the pork mixture.
- 9
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 10
Repeat with the remaining ingredients.
- 11
Serve the spring rolls with a sweet and tangy dipping sauce, made by whisking together equal parts water and sugar in a small bowl.
- 12
Bring the mixture to a boil in a small saucepan over medium heat, then reduce the heat to low and simmer for 5 minutes.
- 13
Remove from heat and let cool to room temperature.