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Pork and Shrimp Spring Roll (Goi Cuon) with Peanut Sauce (Nuoc Leo) (Emeril Lagasse) Recipe

Pork and Shrimp Spring Roll (Goi Cuon) with Peanut Sauce (Nuoc Leo) (Emeril Lagasse) Recipe

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Pork and Shrimp Spring Roll (Goi Cuon) with Peanut Sauce (Nuoc Leo) (Emeril Lagasse)

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Ingredients

Count

Nutrition

916

Calories

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Ingredients:

Serving

1 lb pork tenderloin, trimmed
1 shallot, finely chopped
2 cloves garlic, minced
1 1/2 tbsp vietnamese fish sauce
1 tbsp sugar
1/4 tsp freshly ground black pepper
peanut or olive oil , optional
1/2 lb fine rice vermicelli ( bun)
12 (10-inch) rice paper wrappers ( banh trang)
1 lb boiled shrimp , sliced in 1/2 lengthwise
1 medium cucumber , halved lengthwise and then thinly sliced on the diagonal
1 1/2 cups thinly shredded romaine lettuce
48 mint leaves
24 cilantro sprigs
48 thai basil leaves
1 carrot , cut into julienne
peanut sauce, (nuoc leo), recipe follows
1 tbsp peanut oil
3 garlic cloves, minced
1 tsp chili paste
1 tbsp tomato paste
1/2 cup plus 2 tbsp chicken stock or water
1/2 tsp sugar
2 tbsp peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
1 fresh red thai chile pepper, seeded and thinly sliced, optional
sriracha sauce , for garnishing , optional

Directions:

Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
Peanut Sauce (Nuoc Leo):
Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
May be served warm or at room temperature.
Yield: about 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	915.66 Kcal (3834 kJ)
Calories from fat	334.78 Kcal
		% Daily Value*
Total Fat	37.2g	57%
Cholesterol	140.83mg	47%
Sodium	1993.66mg	83%
Potassium	1086.12mg	23%
Total Carbs	103.64g	35%
Sugars	14.96g	60%
Dietary Fiber	6.4g	26%
Protein	44.48g	89%
Vitamin C	11.2mg	19%
Vitamin A	0.2mg	5%
Iron	3.9mg	21%
Calcium	100mg	10%

Amount Per 100 g
Calories	186.67 Kcal (782 kJ)
Calories from fat	68.25 Kcal
		% Daily Value*
Total Fat	7.58g	57%
Cholesterol	28.71mg	47%
Sodium	406.45mg	83%
Potassium	221.43mg	23%
Total Carbs	21.13g	35%
Sugars	3.05g	60%
Dietary Fiber	1.3g	26%
Protein	9.07g	89%
Vitamin C	2.3mg	19%
Iron	0.8mg	21%
Calcium	20.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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