Goi Cuon: Summer Rolls Germaine's Restaurant Washington,
chinese, pancakes, shellfish
12 sheets of rice-paper
1 pancakes
24 to 30 large shrimp, boiled
1 for 3 minutes, peeled and
1 deveined,
1 halved lengthwise
1 fresh leaves of cilantro,
1 basil and mint
2 heads boston lettuce, washed
1 drained and dried
1/2 lb rice vermicelli, soaked in
1 warm water to soften
1 bunch chinese chives
1/2 lb fresh bean sprouts
1/2 lb lean pork, boiled 10 minutes
1 and thinly sliced
1 (optional)
1 bean sauce:
1 for the sauce:
4 tablespoon vegetable oil
4 finely chopped shallots
2 cloves garlic, finely
1 chopped
6 tablespoon smooth peanut butter
10 tablespoon hoisin sauce
4 tablespoon soy sauce
1 for the garnish:
4 tablespoon chopped roasted peanuts
2 fresh thai red chilies or
1 jalapeno chilies, finely
1 chopped
Lay kitchen towel on counter or work space. Dip each ricepaper pancake in warm water and arrange side by side on towel. Wait a few seconds for them to soften. Arrange four slices of shrimp in middle of each rice paper. Then top each with a leaf of each herb, some lettuce, 1 tablespoon of the softened vermicelli, some of the Chinese chives, some bean sprouts and a slice of cooked pork, if desired. (If not using pork, add more shrimp).
Fold in both ends, then roll up like an egg roll. Serve with bean sauce (recipe follows) on plate garnished with herbs and carrot slices.
Per serving without sauce: 152 calories 9 gm protein, 23 gm carbohydrates, 2 gm fat, 1 gm saturated fat, 33 mg cholesterol, 40 mg sodium
* Note: ingredients are available at Asian grocery stores and some specialty markets.
BEAN SAUCE
For the sauce: In a small saucepan, heat oil. Add the shallots, garlic, peanut butter, hoisin and soy sauces and cook over low heat, stirring constantly, just until mixture starts to boil. Remove from heat and let cool to room temperature. Pour into serving bowl. Sprinkle with chopped roasted peanuts and chilies to garnish.
Per 2 tablespoon serving: 69 calories, 2 gm protein, 2 gm carbohydrates, 6 gm fat, 1 gm saturated fat, 0 mg cholesterol, 746 mg sodium From: David Chessler Date: 24 Nov 97
Yield: 4 servings