dinner

Goi Cuon Tom Thit (Vietnamese Fresh Spring Rolls with Pork and Shrimp)

Name: Goi Cuon Tom Thit (Vietnamese Fresh Spring Rolls with Pork and Shrimp)
Ingredients: 150 g Turkey, ground, raw; 250 g Rice, white, long-grain, cooked; 200 g Spinach, raw; 20 g Peanut butter, reduced sodium

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Turkey, ground, raw150 g

Rice, white, long-grain, cooked250 g

Spinach, raw200 g

Peanut butter, reduced sodium20 g

Instructions

Prepare the turkey: Sauté the ground turkey in a non-stick skillet over medium-high heat until fully browned and cooked through, about 6-8 minutes. Season with a touch of fish sauce and white pepper.

Prepare the base: Steam the spinach briefly until just wilted but still vibrant green. Drain well and squeeze out excess moisture.

Assembly: Lay out rice paper wrappers (not included in the count, use 4-5) and briefly dip in warm water until pliable. Place a small portion of cooked rice, the seasoned turkey, and the wilted spinach in the center.

Roll tightly, tucking in the sides to create a neat cylinder.

Sauce: Whisk the peanut butter with a tablespoon of warm water and a splash of lime juice (optional) to create a smooth dipping sauce.

Plating: Arrange the rolls on a platter. Serve immediately alongside the peanut dipping sauce. The contrast of the warm turkey against the cool, crisp rice paper makes for an authentic, refreshing, and balanced meal.