Dinner · Vietnamese · 20 min
Goi Cuon Tom Thit (Fresh Vietnamese Spring Rolls with Pork and Shrimp)
- Calories
- 708
- Protein
- 45g
- Carbs
- 62g
- Fat
- 30g
Ingredients
- 151.2 g Ground Turkey (lean)
- 148.3 g White long-grain rice, cooked
- 88.9 g Spinach, raw
- 31.9 g Peanut butter, reduced sodium
- 17.8 g Hoisin sauce (added for flavor/sugar profile)
Method
- 01Bring a small pot of water to a boil and poach the ground turkey until fully cooked, then drain well. Season with a dash of fish sauce and white pepper.
- 02In a small bowl, whisk together the peanut butter, hoisin sauce, a splash of lime juice, and a tablespoon of warm water to create a smooth, glossy dipping sauce.
- 03Prepare the fresh greens by washing and spinning the spinach until crisp.
- 04To assemble, warm a bowl of water to dip the rice paper sheets until pliable. Lay the sheet flat on a clean board.
- 05Layer a small amount of spinach, the cooked turkey, and a portion of the white rice in the center of the wrapper. Carefully roll the paper, folding in the sides halfway through to ensure a tight, secure cylinder.
- 06Serve immediately alongside the peanut-hoisin dipping sauce. The texture should be a satisfying snap of the wrapper followed by the savory turkey and fresh, cooling greens.
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