Vietnamese Fresh Rice Rolls (Gỏi Cuốn)
Filling Ingredients
Vegetables
- Carrot, grated - takes time time to soak
- Cucumber, grated - takes time time to soak
- Beetroot, grated
- Red cabbage, finely shredded
Sprouts
- Sprouted Black Gram (Bengali: অঙ্কুরিত কলাই ডাল / Sprouted Kalai Dal)
Pickling the Vegetables
Combine the following in a bowl:
- Grated carrot
- Grated cucumber
- Grated beetroot
- Shredded red cabbage
- Sprouted কলাই ডাল - soak for 3 days
Pour over:
- ½ cup vinegar
- ½ cup water
Allow the mixture to soak for 30 minutes, then drain well before use.
Additional Filling Ingredients (Do Not Soak in Vinegar)
- Cooked glass noodles (bean thread noodles)
- Capsicum , thinly sliced
- Fresh mint leaves
- Fresh coriander leaves (cilantro)
- Fresh chilli, finely chopped
- Freshly ground black pepper
- Iceberg lettuce or Chinese cabbage leaves
Dipping Sauce
Mix together:
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- Salt, to taste
- A small pinch of sugar
- Fresh ginger, grated
- White sesame seeds
- Fresh chilli, grated or finely chopped
Mix well and serve as a dipping sauce with the rice rolls.
Assembly
- sprinkle water on the Vietnamese rice paper according to the package instructions until soft and pliable.
- Place a lettuce (or Chinese cabbage) leaf on the rice paper.
- Add a small quantity of the pickled vegetables and sprouted black gram.
- Top with the cooked glass noodles, capsicum, mint, coriander, chilli, and black pepper.
- Fold in the sides and roll tightly.
- Serve immediately with the dipping sauce.
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