Emeril's Vietnamese Pork & Shrimp Spring Rolls with Creamy Peanut Dipping Sauce
Experience the vibrant flavors of Vietnam with Emeril Lagasse's exquisite recipe for Pork & Shrimp Spring Rolls, also known as Goi Cuon. This dish combines tender marinated pork, succulent shrimp, and crisp vegetables, all expertly wrapped in delicate rice paper. Complemented by a rich and creamy peanut dipping sauce (Nuoc Leo), these fresh rolls not only echo the taste of high-end Vietnamese restaurants but are also a healthy culinary choice. Perfect for a casual gathering, these rolls are a hit among both novices and experienced cooks alike. While the preparation may seem extensive, the reward is unparalleled freshness and flavor. Enjoy them right away, or prepare the filling ingredients in advance for a quick assembly. You'll be amazed at how simple and satisfying it is to create authentic Vietnamese cuisine in your home!
N/A
Servings
N/A
Calories
27
Ingredients
Ingredients
Pork Tenderloin
1 lb (trimmed)
Shallot
1 (finely chopped)
Garlic Cloves
2 (minced)
Vietnamese Fish Sauce
1.5 tbsp
Sugar
1 tbsp
Black Pepper
1/4 tsp (freshly ground)
Peanut Oil
to taste (optional)
Fine Rice Vermicelli
1/2 lb
Rice Paper Sheets
12 (10 inch)
Shrimp
1 lb (boiled and sliced in half lengthwise)
Medium Cucumber
1 (halved lengthwise and thinly sliced)
Romaine Lettuce
1.5 cups (thinly shredded)
Mint Leaves
48
Fresh Cilantro Stems
24
Thai Basil
48 leaves
Carrot
1 (cut into julienne)
Peanut Oil
1 tbsp
Garlic Cloves
3 (minced)
Chili Paste
1 tsp
Tomato Paste
1 tbsp
Chicken Stock (or Water)
1/2 cup plus 2 tbsp
White Sugar
1/2 tsp
Peanut Butter
2 tbsp
Hoisin Sauce
1/4 cup
Unsalted Dry Roasted Peanuts
1/4 cup (finely chopped)
Fresh Red Thai Chili Pepper
1 (seeded and thinly sliced (optional))
Sriracha Sauce
to taste (for garnishing)
Instructions
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1. In a medium bowl, combine the pork tenderloin, finely chopped shallot, minced garlic, Vietnamese fish sauce, sugar, black pepper, and optional oil. Toss to coat and let marinate for at least 1 hour, or up to overnight in the refrigerator.
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2. Preheat your grill to high heat. Grill the marinated pork tenderloin, turning occasionally, until it reaches an internal temperature of 145°F (approximately 8-10 minutes). Transfer the cooked pork to a plate and allow it to cool before slicing it into 1/8-inch thick pieces.
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3. Cook the fine rice vermicelli according to the package instructions. Drain and rinse under cold water until cool, then set aside to drain completely.
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4. To assemble the spring rolls, dip one rice paper sheet into lukewarm water for a few seconds until softened. Place it on a clean kitchen towel to remove excess water.
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5. On the softened sheet, horizontally arrange 4 halves of boiled shrimp, followed by a few tablespoons of the cooled vermicelli. Layer 1-2 slices of cucumber, shredded romaine, mint leaves, cilantro, and Thai basil. Then, top with a few sticks of julienned carrot and 2 slices of the grilled pork.
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6. Carefully fold the bottom edge of the wrapper over the filling, then fold in the sides to seal. Continue rolling upwards until the spring roll is tightly contained. Repeat this process for remaining wrappers and filling while keeping assembled rolls covered with a damp towel.
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7. To prepare the Peanut Sauce, heat peanut oil in a small saucepan. Add minced garlic, chili paste, and tomato paste. Sauté until the garlic is golden, about 30 seconds. Stir in chicken stock, white sugar, peanut butter, and hoisin sauce, whisking to combine. Bring to a boil, then reduce the heat and simmer for 3 minutes. Remove from heat and let cool slightly.
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8. Serve the freshly made spring rolls at room temperature or slightly chilled, accompanied by the creamy peanut sauce garnished with finely chopped peanuts, optional sliced chiles, and sriracha sauce for an added kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Vietnamese name for these spring rolls?
The spring rolls are also known as Goi Cuon in Vietnamese.
What is the name of the creamy peanut dipping sauce?
The sauce is referred to as Nuoc Leo.
What type of pork is used in Emeril's recipe?
The recipe calls for one pound of trimmed pork tenderloin.
How long should the pork marinate?
The pork should marinate for at least 1 hour, or up to overnight in the refrigerator.
What ingredients are in the pork marinade?
The marinade consists of finely chopped shallot, minced garlic, Vietnamese fish sauce, sugar, black pepper, and optional oil.
What is the target internal temperature for the grilled pork?
The pork should reach an internal temperature of 145°F.
How should the pork be sliced after cooking?
Once cooled, the pork should be sliced into 1/8-inch thick pieces.
What type of noodles are used in the filling?
The recipe uses 1/2 lb of fine rice vermicelli.
How do you soften the rice paper sheets?
Dip one sheet into lukewarm water for a few seconds until softened.
How do you remove excess water from the rice paper?
Place the softened sheet on a clean kitchen towel before adding the fillings.
How many shrimp halves go into each spring roll?
Arrange 4 halves of boiled shrimp horizontally on the rice paper.
Which fresh herbs are included in the recipe?
The rolls include mint leaves, cilantro, and Thai basil.
What vegetables are used for the crunch in the rolls?
The recipe uses cucumber, shredded romaine lettuce, and julienned carrots.
How do you fold the spring rolls?
Fold the bottom edge over the filling, then fold in the sides and continue rolling upwards tightly.
How do you keep assembled rolls fresh while making the others?
Keep the assembled rolls covered with a damp towel to prevent them from drying out.
What oil is used to start the peanut sauce?
The sauce begins by heating peanut oil in a small saucepan.
What are the aromatics used in the peanut sauce?
The sauce uses minced garlic, chili paste, and tomato paste.
What provides the base liquid for the sauce?
The sauce uses 1/2 cup plus 2 tablespoons of chicken stock or water.
What are the main flavoring components of the peanut sauce?
The main flavors come from peanut butter, hoisin sauce, and white sugar.
How long should the peanut sauce simmer?
Once brought to a boil, reduce the heat and simmer for 3 minutes.
What garnish is used for the peanut sauce?
Garnish with finely chopped peanuts and optional sliced chiles or sriracha sauce.
How should the spring rolls be served?
They should be served at room temperature or slightly chilled.
How many rice paper sheets does the recipe require?
The recipe calls for 12 sheets that are 10 inches in diameter.
Can I substitute the chicken stock in the sauce?
Yes, you can use water as a substitute for chicken stock.
How should the shrimp be prepared before assembly?
The shrimp should be boiled and then sliced in half lengthwise.
How many mint leaves are used in the recipe?
The recipe uses 48 mint leaves in total.
Is the peanut oil in the pork marinade mandatory?
No, the peanut oil in the pork marinade is listed as optional.
How much hoisin sauce is needed for the dipping sauce?
The recipe requires 1/4 cup of hoisin sauce.
What kind of peanuts are used for the garnish?
Unsalted dry roasted peanuts are recommended.
What is the texture of the finished dipping sauce?
The sauce is described as rich, creamy, and smooth after whisking.