Goi Cuon (Fresh Shrimp and Pork Spring Rolls), Made with Monk Fruit Sweetener
Vietnamese dishesRollsSouthern Vietnam20 minutes boiling the pork, the rest is preparation and rolling
Fresh shrimp and pork spring rolls suit a light meal or a gathering, since they are cool and never heavy. The hard part is rolling them tightly without tearing the rice paper.
Boiled pork belly goes straight into a bowl of cold water, which keeps the meat white and firm so it slices thinly without falling apart.
This batch weighs about 2kg, at roughly 266 calories per 100g, counting the vermicelli and the bowl of dipping sauce. The rolls are best eaten as soon as they are rolled.
Method
Wash the lettuce, herbs and garlic chives, soak them in salted water, then drain in a colander.
Rinse 500g shrimp and season with 1/2 teaspoon salt, 1/2 tablespoon cooking wine and 1 teaspoon kOBE Monk Fruit Blend.
Set the pot over the heat, cover and cook until the shrimp turn red, stirring so they cook evenly. Drain, then peel, halve lengthwise and remove the veins.
Scrape and rinse 700g pork belly. Bring a pot of water to a boil, add 1 bruised shallot and simmer the pork for about 20 minutes. Once it is cooked, lift it straight into a bowl of cold water so it stays white and firm, then slice thinly.
Make the dipping sauce: heat 15ml cooking oil and fry 2 minced shallots and 2 cloves of minced garlic until fragrant. Add 100g blended tuong hot and cook until it comes to a boil.
Add 50g peanut butter, 18g kOBE Monk Fruit Blend and 2 teaspoons chili sauce, and keep it boiling. Once the mixture thickens, stir in 1 teaspoon vinegar and turn off the heat.
Wet a sheet of rice paper, lay greens on it, then add rice vermicelli, pork, shrimp, a garlic chive and herbs, and roll it tightly. Repeat until the ingredients are used up.
Serve with the dipping sauce, adding roasted peanuts and pickles if you like.
Tips
Boiled pork dropped straight into cold water stays white and firm.
The shrimp and pork need to be very fresh, and a tight roll is what keeps it neat and closed.
Stir the kOBE Monk Fruit Blend into the lime juice first, since it dissolves faster that way.
Wet the rice paper only briefly, because too much water makes it sticky and prone to tearing.
Let the dipping sauce cool a little before pouring it into bowls, since it is still thin while hot.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.