Pork and Shrimp Spring Roll (Goi Cuon) with Peanut Sauce (Nuoc ...

Get this all-star, easy-to-follow Pork and Shrimp Spring Roll (Goi Cuon) with Peanut Sauce (Nuoc Leo) recipe from Emeril Lagasse

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...

  • Yield: 4 to 6 servings
  • Cooking time: 45 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons Vietnamese fish sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • Peanut or olive oil, optional
  • 1/2 pound fine rice vermicelli (bun)
  • 12 (10-inch) rice paper wrappers (banh trang)
  • 1 pound 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 tablespoon peanut oil
  • 3 garlic cloves, minced
  • 1 teaspoon chili paste
  • 1 tablespoon tomato paste
  • 1/2 cup plus 2 tablespoons chicken stock or water
  • 1/2 teaspoon sugar
  • 2 tablespoons 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

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