Goi Cuðn (Vietnamese Spring Rolls)
These fresh, sprightly spring rolls and dipping sauce deserve to become a recurring dish in your recipe repertoire.
- 12 rice paper spring roll wrappers
- 4 ounces thin rice noodles
- 1 large carrot, shredded
- 1 cup shredded green cabbage
- 1/2 red bell pepper, julienned into 1-inch strips
- 1/2 cucumber, seeded and julienned into 1-inch strips
- 4 green onions, sliced
- 2 tablespoons each chopped fresh cilantro, mint and Thai basil
- 2 tablespoons sesame seeds
Peanut Dipping Sauce
- 3/4 cup smooth peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 teaspoons tamari
- 2 teaspoons chili paste
- 1 teaspoon peeled and minced fresh ginger
- 1 clove garlic, peeled and minced
- 1 lime, juiced
- 3-4 tablespoons coconut water
- Prepare the rice noodles according to package directions and drain. Assemble prepped vegetables on a cutting board. Set up a clean, dry space to assemble the rolls.
- Take each spring roll wrapper one at a time and soak in warm water per package directions. Gently lay the wrapper on the cutting board and place a small row of each ingredient on the side of the wrapper nearest to you (filling the wrapper too full may result in difficulty rolling and possible tearing). Fold the wrapper over the top of the ingredients, tuck in the edges, and roll like a burrito. Set aside the spring roll on a piece of parchment paper until all rolls are assembled.
- In a small bowl whisk together all of the peanut sauce ingredients, using the coconut water to thin the sauce to dipping consistency. Serve with the spring rolls.
Serve as an appetizer, or as a light spring meal accompanied by a bowl of hot and sour soup and some rice crackers. Add thinly-sliced avocado to the rolls for a creamy texture.
84 calories, 3 g. fat, 0 mg. cholesterol, 43 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 2 g. protein