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Roast Pork and Sesame Shrimp Summer Rolls (Gỏi Cuốn)



Roast Pork and Sesame Shrimp Summer Rolls (Gỏi Cuốn)  


1 pkg. Seasoning Mix for Roast Red Pork (Use only 1 of 2 packets. Found in the Asian food aisle.)
1 1/3 pound pork tenderloin, silver skin removed
1/2 cup tap water
1 lb. raw 26/20 count shrimp
1/8 scant tsp. salt
1/8 scant tsp. black pepper
2 tsp. sesame oil
14 rounds rice paper (8 1/2" diameter) (see photo B)
2 cups shredded iceberg lettuce
1 large cucumber, peeled and julienned 
a few sprigs of mint leaves (or Thai basil, or cilantro)
Pickled Carrots and Daikon (recipe here)
Dipping Sauce (recipe here)


 
Photo A (comes with 2 packets inside)

 
Photo B


Photo C


Photo D


Place water in a large zip lock bag. Add contents of 1 packet of Seasoning Mix for Roast Red Pork (see photo A). Massage bag with fingers to dissolve solids. Add pork and zip tight. Chill for at least 2 hours.

Preheat oven to  375 degrees F.

Remove pork from bag. Discard marinade. Place pork in a prepared rimmed baking sheet. Bake for about 30 minutes or until temperature reads 145 degrees in an instant read thermometer. Remove from oven and allow to rest for 10 minutes. Slice into 1/4 inch slices then into 3/4-inch strips.

While the pork bakes in the oven, prep the other ingredients. Peel shrimp and pat dry with paper towels. Season shrimp with salt and pepper. Toss to coat. Preheat a large skillet on medium high. Add sesame oil. Add shrimp in a single layer. Cook 1 1/2 to 2 minutes. Turn shrimp over and cook second side for about 1 minute or until pink outside and translucent throughout. Remove from skillet. Cool for a few minutes. Slice shrimp in half lengthwise. Set aside.

To assemble summer rolls: 

First, line a couple of rectangular containers with wax paper or parchment paper. For each container, dampen a couple layers of paper towels that are large enough to cover the containers. Set aside, but not in the containers. 

Fill a large shallow pan with 1 inch of room temperature water. Submerge one rice paper in water for 20 seconds. Remove, gently shaking off excess. Place on a flat surface. Rice paper should be pliable and will continue to soften more as you work. Place about 1/4 cup of lettuce on the upper third section, leaving at least a 1 inch edge. Add 1/8 cup cucumber. Top with 1/8 cup Pickled Carrots and Daikon. Add 4 to 5 strips of pork. Line 4 shrimp halves parallel to this pile, at equator line of the rice paper (see photo C).

Working with the pile of filling closest to you, lift and fold the rice paper over the filling. Hold in place with one hand and fold sides over with the other like wrapping a burrito. Roll into a log, tucking the filling and gently pulling the rice paper taught as you roll (photo D). Be gentle as rice paper tears easily. It may take a little practice before you are able to roll a tight summer roll. Place summer roll in one of the lined containers. Cover with dampen paper towels. Repeat steps until all summer rolls are made. Serve with dipping sauce. Makes 14 summer rolls.


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