Vietnamese · Dinner
Shrimp and Pork Fresh Rice Rolls
Goi Cuon Tom Thit
Saigon fresh rice paper rolls plump with poached shrimp, sliced pork belly, rice vermicelli, lettuce, perilla, and Vietnamese mint, served with a creamy hoisin-peanut dipping sauce and a side of nuoc cham with crushed peanuts.
$$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
45gCarbs
8gSugar
3gFiber
780mgSodium
145mgChol
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Instructions
1
Prep
Halve ginger and shallot lengthwise. Mince garlic and slice red chillies into rings. Pick perilla and mint leaves, tear lettuce into bite-sized pieces, trim garlic chives to 8cm lengths. Whisk peanut butter, hoisin, 2 tbsp fish sauce, tamarind, sugar, and hot water together. Crush roasted peanuts coarsely.
2
Boil
Bring a medium pot of water with ginger, shallot, and salt to a boil over high heat for 5 minutes. Drop pork belly in, reduce to a bare simmer for 12 minutes until juices run clear. Lift onto a board to cool.
3
Build 1
Add shrimp to the same pot off the heat, poach in residual heat for 4 minutes until pink and opaque. Transfer to ice water for 1 minute, then halve lengthwise butterfly-style. Drop vermicelli into the pot over high heat for 4 minutes until tender, drain, rinse cold, shake into clean strands.
4
Build 2
Slice cooled pork belly against the grain into 5mm rectangles. Warm the peanut sauce in a small saucepan over low heat for 4 minutes until creamy and glossy. Whisk remaining 2 tbsp fish sauce, lime juice, minced garlic, and remaining chilli off the heat for 1 minute until pale amber.
5
Wrap
Dip each rice paper in warm water for 5 seconds until pliable, lay flat. Layer lettuce, vermicelli, pork, herbs, garlic chive, and 2 shrimp halves cut-side up. Roll snugly and arrange seam-side down. Repeat to make 20 rolls total.
6
Plate
Arrange wrapped rolls on a serving platter with warm peanut sauce and nuoc cham alongside. Sprinkle crushed peanuts over the dipping sauce and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) raw shrimp
- 240g (8.5 oz) pork belly
- 60g (2.1 oz) fresh ginger
- 60g (2.1 oz) shallot
- 1 tsp fine sea salt
- 240g (8.5 oz) dried rice vermicelli
- 20 sheets round rice paper
- 80g (2.8 oz) butter lettuce
- 24g (small handful) perilla leaves
- 20g (small handful) Vietnamese mint
- 16g (small handful) garlic chives
- 60g (2.1 oz) smooth peanut butter
- 1/4 cup hoisin sauce
- 1/4 cup fish sauce
- 2 tsp tamarind concentrate
- 2 tsp granulated sugar
- 240ml (1 cup) hot water
- 4 fresh red bird chilli
- 2 tbsp fresh lime juice
- 20g (0.7 oz) roasted peanuts
- 4 garlic cloves