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These fresh, veggie-filled spring rolls are a traditional Vietnamese dish called, goi cuon, typically filled with vegetables, pork, shrimp, and fresh herbs. Accompanied by a delicious crunchy peanut dipping sauce, made with our Roasted Sesame Oil and Thai Lemongrass Mint Balsamic Vinegar. Recipe by Taylor MacDougall.
Products used: Sesame Olive Oil,
FOR PEANUT SAUCE:
2 Tbsp chunky peanut butter
6 Tbsp SOOC Thai Lemongrass Mint Balsamic
1 Tbsp SOOC Sesame Oil
1 Tbsp Hoisin sauce
2 tsp sriracha
FOR SPRING ROLLS:
6 spring roll wrappers, cook according to package directions
¼ package of Vermicelli noodles, cooked according to package directions
1 avocado, pitted and sliced thin
¼ cup carrot sticks
1 small cucumber, cut into matchstick pieces
1 heart of romaine, cut the tips off into 3 inch pieces
3 scallions, cut lengthwise
12 basil leaves
1 small red cabbage, sliced thin
¼ cup chopped cilantro
Make the dressing by combining all the ingredients in a small bowl and stirring until mixed together and creamy. Set aside.
To assemble the spring rolls, lay the prepared spring roll wrapper on a cutting board and place the desired ingredients in the center of the wrapper. The wrapping is the more difficult part. Grab one side of the wrapper, and gently fold it over the ingredients. Roll the spring roll while simultaneously folding in the ends. Do not wrap too tightly, or else the inside ingredients will puncture the wrapper. Repeat with the remaining spring rolls and enjoy
