Tuong Goi Cuon Vietnamese Bean Dipping Sauce Recipes

TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE

Steps:

• Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
• Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
• Keeps 2 weeks.
• Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.

TUONG GOI CUON (HUE-STYLE PEANUT DIPPING SAUCE)

Steps:

• Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool.
• When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.

GOI CUON (VIETNAMESE COLD SPRING ROLLS)

Steps:

• Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
• Make sure all veggies and herbs are cleaned, dried, and set out before you start.
• Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
• On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
• These rolls will be thicker than the typical Chinese-style fried eggrolls.
• Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
• Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
• Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
• Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.