Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon)

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Empty Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon)

    Post by Lobo Thu Jan 28, 2016 11:39 pm

    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Img58l
    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon)
    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Rating

    Read Reviews

    Write a Review
    Prep Time: 60 minutes
    Cook Time: 45 minutes
    Servings: 6
    When making these marvelous spring rolls, don't skimp on the aromatic herbs. The dipping sauce, called nuoc leo, uses hoisin sauce, a popular Chinese condiment.






    • 406

    Ingredients:

    For the dipping sauce:


    • 1 Tbs. vegetable oil
    • 4 garlic cloves, minced
    • 1/3 cup hoisin sauce
    • 1 Tbs. fish sauce
    • 1 Tbs. sugar
    • 1 tsp. chili paste or hot bean paste
    • 1/2 cup chicken broth
    • 1/4 cup chopped unsalted dry-roasted peanuts

    For the spring rolls:


    • 1/4 lb. dried rice vermicelli, soaked in warm
        water for 15 minutes
    • 2 cups chicken broth
    • 2 tsp. fish sauce
    • 1/4 tsp. sugar
    • Pinch of freshly ground pepper
    • 3/4 lb. boneless pork loin, in one piece
    • 12 large shrimp
    • 12 dried round rice papers, each 8 inches in
        diameter
    • 12 large, soft red-leaf lettuce leaves, stiff ribs
        removed
    • 1 carrot, peeled, finely julienned and tossed
        with 1 tsp. sugar
    • 1 cup finely julienned jicama
    • Leaves from 1 small bunch fresh mint
    • 12 fresh dill sprigs
    • 12 fresh cilantro sprigs

    Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon) Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    Directions:

    To make the dipping sauce, in a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts and let cool. Divide among small bowls or saucers.

    To make the filling, bring a large saucepan three-fourths full of water to a boil over high heat. Drain the rice noodles and add to the boiling water. Boil until just tender, about 2 minutes. Pour the noodles into a colander and rinse thoroughly with cold water. Drain well and set aside, tossing the noodles occasionally to keep them from sticking together.

    In a saucepan, over high heat, bring the chicken broth to a boil. Add the fish sauce, sugar, pepper and pork and return to a boil. Reduce the heat to medium and boil gently until the pork is firm and no longer pink, about 20 minutes. Remove the pork from the broth and let cool. Cut into thin strips 3/4 inch wide by 2 inches long.

    Bring a saucepan three-fourths full of water to a boil over high heat. Add the shrimp and boil until they turn bright orange-pink, 1 to 2 minutes. Drain, let cool, then peel, devein and cut in half lengthwise. Set aside.

    To assemble the spring rolls, lay 1 rice paper round on a flat surface. Lay another paper next to but not touching it. If space permits, lay out as many as 4 papers without touching. Using a pastry brush, generously brush the papers with warm water and let stand for at least 30 seconds until they are softened and feel like wet tissue. While working on one, cover the others with a damp kitchen towel. Arrange 1 lettuce leaf on the lower third of the round. Put about 2 Tbs. of the rice noodles, a few strips of pork, some of the carrot, jicama, a few mint leaves and 1 dill sprig on the lettuce. Fold the lower edge over the filling, half covering it and forming a log. Fold in the sides to enclose the ends. Put 2 pieces of shrimp with 1 cilantro sprig across the log. Continue rolling the paper over the shrimp to seal the roll. Moisten the ends with water to seal the seam. Set the roll on a tray lined with plastic wrap. Cover with a damp kitchen towel. Repeat with the remaining ingredients.

    Arrange the rolls, whole or cut into thirds, on a serving tray. Distribute the dipping bowls among the diners. To eat, dip the rolls into the sauce and eat out of hand. Makes 12 rolls, serves 6.
    Adapted from Williams-Sonoma Savoring Series, Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000).

      Current date/time is Thu Mar 28, 2024 8:44 am