ASIAN CUISINE

Gỏi cuốn
QUANTITY UOM INGREDIENTS
3 pc Shrimp, peeled and deveined
YIELD 1 Portion
50 g Rice vermicelli
POTION SIZE N/A
2 pc Rice paper, round
25 g Lettuce
10 g Cilantro
10 g Spring onions
25 g Cucumber
Nuoc Cham:
3 T Lime juice
3 T Fish sauce
¼ C Sugar
½ C Warm water
1 t Ginger, finely mince
1 t Garlic, finely mince
2 Pc Green chili, julienne
PROCEDURE:
1. Fill a small pot with about 2 inches of water (just enough to cover the shrimp).
Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5
minutes on 70% heat until the shrimp is no longer translucent in the middle.
2. Split the shrimp in half along the body.
3. Boil the rice vermicelli until cooked though. Drain and cool the noodles under
cold running water to stop it from cooking.
4. Add some warm water to a plate to dip the rice paper in. Dip only before making
each roll.
5. Assemble the dish as per chef’s demo.
6. For sauce: Combine all the ingredients in a small bowl and whisk together.
7. Serve the spring rolls on a plate with a ramekin of sauce for dipping.
(FOR DEMO AND LAB)