Dinner · Vietnamese · 20 min
Goi Cuon Tom Thit (Vietnamese Fresh Spring Rolls with Pork and Shrimp)
- Calories
- 700
- Protein
- 43g
- Carbs
- 78g
- Fat
- 23g
Ingredients
- 150 g Turkey, ground, raw
- 250 g Rice, white, long-grain, cooked
- 200 g Spinach, raw
- 20 g Peanut butter, reduced sodium
Method
- 01Prepare 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.
- 02Prepare the base: Steam the spinach briefly until just wilted but still vibrant green. Drain well and squeeze out excess moisture.
- 03Assembly: 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.
- 04Roll tightly, tucking in the sides to create a neat cylinder.
- 05Sauce: Whisk the peanut butter with a tablespoon of warm water and a splash of lime juice (optional) to create a smooth dipping sauce.
- 06Plating: 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.
Cook it with the whole plan around it
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