egg roll

Nước Chấm [The Soul of Vietnamese cuisine]

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Nước Chấm
Yield 4
Author Chef Tu David Phu
Prep time
14 Min
Total time
14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

Instructions

  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

Artisanal Aged Son Fish Sauce

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Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Nước Tương Chấm (Peanut Dipping Sauce)

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Nước Mắm Gừng [Ginger Fish Sauce]

TDP Enterprises, LLC
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Gỏi Cuốn Tôm [Shrimp Summer Rolls]

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Gỏi Cuốn Tôm [Shrimp Summer Rolls]
Yield 4
Author Chef Tu David Phu

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

Gỏi Cuốn is typically wrapped with thinly sliced meats that have been grilled or poached; rice noodles; lots of leafy greens, lettuces, and herbs. As painstaking as it may seem, it’s a matriarch standard (and expectation) to meticulously go through each and every green, lettuce, and herb; to use them only at their peak freshness. At the heart of Vietnamese cuisine are herbs. They add complexities and identity to Vietnamese dishes that set them apart from Thai, Cambodian, Burmese, and other Southeast Asian cuisines. Take away the garnishes from this dish, and not only is it not Gỏi Cuốn anymore, but it’s not Vietnamese.

Ingredients

Gỏi Cuốn (Summer Roll)
Poached Shrimp
Nước Tương Chấm (Peanut Sauce)
Vietnameses Pickles

Instructions

Poach the Prawns
  1. Skewer the prawns with an 8" bamboo skewer to keep the prawn from curling when cooked.
  2. In a medium-sized pot, add 6cups of water, 2 lemons cut in half, 1 bruised lemongrass stalk, 2 tbsp. of kosher salt
  3. Add the prawns to the pot.
  4. Bring the pot to a simmer on low heat, stirring occasionally
  5. Once the pot gently simmers [175 F] take the pot off the heat
  6. Immediately take the prawns out of the pot into an ice water bath.
  7. Keep the prawns in the ice water bath for 15 minutes.
Butterfly the Poached Prawns
  1. Removed the skewer from the poached prawn
  2. Then gently peel to remove the prawn shell. (save the prawn shells for prawn stock)
  3. Use a pairing knife to make an incision on the underside of a prawn; down the middle; cutting to expose the vein that runs along the top-back of the prawn.
  4. Remove the vein
  5. Rinse the prawn
  6. Lay the butterflied prawn on a pan lined with paper towels; to remove excess moisture.
Cook the Bánh Hỏi (Fine Vermicelli Noodles)
  1. Line a wide, low pot with Bánh Hỏi.
  2. Fill the pot with boiling water.
  3. Allow the Bánh Hỏi to steep for 1 minute. Or until the noodle softens. *Bánh Hỏi will disintegrate if steeped for too long*
  4. Drain the Bánh Hỏi in a colander. And allow the Bánh Hỏi to drain for a few minutes.
  5. Place the Bánh Hỏi on a large plate, lined with paper towels to remove any excess moisture.
Make the Nước Tương Chấm (Peanut Sauce)
  1. In a small mixing bowl, whisk together 1/2 cup of Hoisin, 1 tbsp of Sriracha, 2 tbsp. Rice Vinegar, and 1/2 cup of Coconut Milk.
  2. Gradually whisk in 2 tbsp of Chunky Peanut Butter to eliminate chunks
  3. Garnish with Toasted Peanuts and Sriracha
Make the Vietnamese Pickles
  1. Cut the daikon and carrots into matchsticks
  2. Slice the yellow onions. Try to mirror your daikon and carrots matchsticks cuts/size.
  3. In a small pot bring [2 cups of rice vinegar, 2 cups of water, 1 tbsp. sugar, 1 tsp. kosher salt] to a simmer.
  4. Take the pot off the heat
  5. Add sliced onions, garlic, daikon, and carrots.
  6. Submerge and steep for 30 minutes.
  7. Store the pickles in their own pickling liquid, refrigerated.
How to Use Rice Paper
  1. Find a large tray that has *(at least) a 2” raised lip. The tray needs to be large enough to fit rice paper in its cavity. (or purchase a Rice Paper Dipper)
  2. Fill the tray with cold water
  3. Submerge rice paper in the cold water for ½ a second.
  4. The rice paper will immediately hydrate. As time progresses, the rice paper will begin to soften. You want to catch ( a sweet spot) where the rice paper is still firm, and not too soft. As the rice paper gets softer, at some point the rice paper will be delicate to work with.
Make The Gỏi Cuốn
  1. Take moistened rice paper and add one sheet of cooked bánh hỏi noodles 1.5” from the bottom of your rice paper.
  2. Rest 2 pieces of butterflied prawn on top of the bánh hỏi.
  3. Fold the 1” of the (left and right) sides of rice paper inward.
  4. Take the roll (with the ingredients) and do a quarter roll, so that the ingredients are wrapped on all sides with rice paper. However, make sure that there still is 2-3” of rice paper left to roll.
  5. Add 1-2 leaf of lettuce
  6. Add 1 sprig of Cilantro and Mint
  7. Add 1 tbsp. of the Vietnamese Pickles (optional)
  8. Finish rolling the Gỏi Cuốn with the rest of the 2-3” of rice paper.
  9. Press down firmly to seal.

Notes

Fun Fact:

Rice paper is the lowest GI of the rice varieties, alongside short-grain glutinous rice and rice noodle. As a result, this translates to lower carbs; lower glucose spike when consumed.


Cooking Tips:

  1. Bánh Hỏi is used in place of Bún because it's less sticky.
  2. Rice Paper Dippers are a game-changer.
  3. Rice paper and noodle quality make a huge difference.
  4. This is a great family recipe to include your kids in the cooking process. Specifically rolling the Gỏi Cuốn 
  5. Use cold water for rice paper, it will hydrate the rice paper slower for ease.


Can you make the Gỏi Cuốn ahead of time?

Yes. Individually wrap each roll to prevent it from drying out. They need to keep at ambient temperature. (max 2 hours). If you refrigerate them, the rice paper will cease and become chewy.

Recommended Products:

Rice Paper Dipper
8" Skewers
Banh Hoi (Fine Vermicelli Noodles)

Similar Recipes

Goi Ga [Vietnamese Chicken Salad]

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Vietnamese Cajun Seafood Stew

Nước Chấm [Vietnamese Seasoned Fish Sauce]

cheftu.com/recipelibrary/goicuontom
TDP Enterprises, LLC
summer roll, spring roll egg roll, salad, appetizer, vietnamese, peanut sauce, pickles, cold, summer
snack, lunch, dinner
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

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Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)
Yield 4
Author Chef Tu David Phu
Prep time
45 Min
Cook time
45 Min
Inactive time
1 H & 30 M
Total time
3 Hour

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

I am sure you’ve noticed, that a lot of my recipes are reminiscent of Chinese-Cambodian cuisines. That’s because those recipes are reflective of those diasporas in my family. It adds complexity to my identity, which I’ve only learned to embrace most recently. In celebration of my beautiful (and complex) identity, I am offering you this Fried Taro Spring Roll recipe.

Ingredients

Taro Spring Roll Filling

Instructions

Make the Filling
  1. Add the Ground Pork to a large bowl.
  2. Then add Oyster sauce, Fish Sauce, Sesame oil, Sugar, Kosher, Black Pepper, Ginger, Garlic, Mung Bean Noodles, Carrot, and Taro
  3. Mix all the ingredients for 5-10 minutes, until the mixture is fully incorporated.
  4. Cover the mixture with plastic wrap, and hold it in the refrigerator when not in use.
Fold the Spring Rolls
  1. Setup your Spring Roll station with a small bowl of cold water.
  2. Lay the Spring Roll Wrapper flat with one corner pointing away from you, so it looks like a diamond shape.
  3. Scoop 2-3 tbsp. of filling and 30% in from the bottom corner of the wrapper.
  4. Fold 1” of the (left and right) sides of the Spring Roll.
  5. Roll the bottom Spring Roll wrapper upward while tucking.
  6. Stop when there is 2-3” of Spring Roll wrapper left to roll.
  7. Wet your index with water and run your wet finger along the flat edges of the Spring Roll wrapper.
  8. Finish rolling and tucking the Spring Roll.
  9. Press firmly to seal the Spring Roll.
  10. Set the Spring Roll aside on a baking sheet.
  11. Repeat.
Fry the Spring Rolls
  1. In a medium-sized pot, add 2-3 cups of oil.
  2. If the oil level surpasses the halfway mark of the pot, grab a bigger pot.
  3. Preheat your frying oil to 325 degrees F.
  4. Gently lay a Spring Roll into the pot of hot oil. Add them one at a time.
  5. Fry each Spring Roll for 5 minutes on each side. Or until golden brown on all sides
  6. Place the Spring Rolls on a baking tray lined with paper towels to absorb residual grease.
Assemble
  1. Garnish with lettuce and Vietnamese herbs
  2. Dip with Nuoc Cham

Notes

Egg Roll vs. Spring Roll 

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Chả Giò  - Is it called an “Egg Roll” or a “Spring Roll”?

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The two terms are often conflated. But their origins (and meaning) are very different. Spring Rolls originated from China. Traditionally, they were made during the Lunar New Year which is during the Chinese Spring season; hence the term “Spring Roll.” Furthermore, Spring Rolls are wrapped with a crisp, paper-thin wrapper. How does it differentiate from Egg Rolls? Egg Rolls are a result American-Chinese diaspora. [I.E., chop suey, sweet and sour pork, char siu, etc.] It’s a Spring Roll with the addition of egg into the (batter of dough) crisp, paper-thin wrapper. 

Recommended Products:

Fresh Taro
Menlo Spring Roll Wrappers

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Goi Ga [Vietnamese Chicken Salad]

Vietnamese Cajun Seafood Stew

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

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Cơm Gà Hải Nam [Chicken Fat Rice]

https://cheftu.com/recipelibrary/tarospringroll
TDP Enterprises, LLC
spring roll, egg roll, summer roll, taro, fried, fish sauce, dumpling, bun, noodles, wrap
dinner, lunch, appetizers
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it cookingwithcheftu

Takeout-Style Egg Rolls

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