Gỏi Cuốn - Vietnamese Pork and Shrimp Rolls with Hoisin Dipping Sauce

For gỏi cuốn (pork and shrimp rolls)

  • 1 pound small shrimp (110/30), peeled and deveined
  • 1 pound pork leg (or any other lean cut)
  • 8 ounces thin rice vermicelli noodles, cooked according to directions on package
  • 1 head red leaf lettuce
  • 1 bunch fresh mint leaves
  • 1 cucumber
  • 16-20 garlic chives or Chinese chives
  • 1 package rice paper

For nước tương (hoisin dipping sauce)

  • Hoisin sauce
  • Pork and shrimp broth
  • Sugar
  • Peanuts, toasted and crushed

Prepare shrimp and pork

Bring a small saucepan filled with salted water to a boil over high heat. Add the shrimp and cook for 1 to 2 minutes or until cooked through. Remove the shrimp with a slotted spoon and set aside to cool. While the water is still boiling, add the pork. Reduce the heat and poach the pork at a low simmer for 15 to 18 minutes or until cooked through. Remove the pork and set aside to cool. Reserve the stock for the Hoisin dipping sauce.

Once the shrimp have cooled, slice each one in half horizontally. Once the pork has cooled, cut across the grain to create thin slices of pork. Set the shrimp and pork aside.

Prepare herbs and greenery

Wash head of lettuce thoroughly and remove the ribs. Remove the seeds from the cucumber and slice thinly. Wash and trim the mint and garlic chives as necessary.

Assemble the gỏi cuốn

Quickly wet a piece of rice paper under running water, making sure to moisten both sides. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint, and cucumber evenly across the rice paper. 

Roll the rice paper over the filling and tuck it underneath. Add the shrimp with the sliced side facing up. Fold the sides inward and add a chive over the shrimp. Continue rolling as tight as possible without tearing the rice paper. Repeat until there are no more shrimp and pork.

Make the nước tương (hoisin dipping sauce)

In a small saucepan, whisk together 1 cup of Hoisin sauce with 1/8 to 1/4 cup of the pork and shrimp broth and 1 teaspoon sugar. Use less liquid for a thicker sauce and more for a looser one. Heat over a low flame until the sugar has dissolved, approximately 1 to 2 minutes. Remove the sauce from the heat, top with peanuts, and serve with the gỏi cuốn.

Makes 16 to 18 gỏi cuốn.

Recipe adapted from Sunday Night Dinner. [For Printable Recipe Click Here]