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Vietnamese Spring Rolls Recipe (Goi Cuon) and Nuoc Cham Fluid Gel

Sweet, tangy, and spicy nuoc cham dipping sauce is made into a gel for a fun plating to serve along with colorful spring rolls. Here I have used soy wrappers to replace the traditional rice wrapper. But you can use jicama or even just butter lettuce leaves instead if you are avoiding soy.
Course Appetizer
Cuisine Vietnamese
Keyword appetizer, dairy-free, egg-free, nut-free, seafood, shrimp, spring roll, vietnamese
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 100kcal
Author Jenny Ross

Ingredients

Shrimp

  • 1 pound shrimp peeled and deveined
  • 1/4 teaspoon baking soda

Noodles

  • 1 package kelp noodles drained
  • 1/4 teaspoon butterfly pea powder
  • 1 tablespoon lime juice
  • Filling
  • 1 head butter lettuce
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 carrot cut julienne
  • 1/8 red cabbage shredded fine
  • 1/2 bunch mint
  • 1/2 bunch cilantro

To Assemble

  • 1 pack soy wrappers 20 count (you will only use 16)

Sauce

  • 1 teaspoon agar agar powder
  • 1/3 cup water
  • 1/4 cup fish sauce
  • 1/4 teaspoon stevia glycerite
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 clove garlic minced
  • 1 small Thai chili pepper stem and seeds removed, diced fine
  • 1 tablespoon carrot shredded

Instructions

For the Nuoc Cham Fluid Gel

  • Sprinkle the agar over 1/3 cup of water in a small pot and bring to a boil. Boil for 2 minutes and then remove from heat and stir in sweetener, fish sauce, lime juice, and vinegar and whisk to combine.
  • Pour into a shallow pan and refrigerate for 30 minutes, or until set.
  • Transfer to a blender and blend until smooth (I like to use an immersion blender). When smooth, stir in garlic, chili, and carrot. Transfer to a squeeze bottle or ziplock bag and store covered for up to 4 days.

For the Noodles

  • Rinse the kelp noodles in a fine mesh strainer under hot water. Let drain in the sink. (I like to pour a boiling kettle of water over them - this helps to eliminate any smell from their packaging). Toss drained noodles with the pea powder and lime and then spread onto a plate to cool (this also allows excess moisture to evaporate).

For the Shrimp

  • Toss the shrimp with baking soda and thread onto skewers for grilling and let stand 30 minutes to tenderize.
  • Brush the shrimp lightly with avocado oil and grill until just opaque on both sides, about 3 minutes in total on high heat. You can broil or even pan sear them as well, if you prefer.

To Assemble

  • Lay a sheet of the soy wrapper on the counter. Add lettuce, noodles, vegetables, and shrimp to the middle, being careful not to overstuff the rolls. Fold the edges over and then roll up like a burrito. Cut on a diagonal and serve along with the dipping sauce.

Notes

Protein:Energy Quotient [calories]: 2.91, Protein % of calories: 66%
Nutrition without soy wrapper: Calories: 72 cal, Carbs: 5g, Fiber: 1g, Fat: 0.5g, Protein: 13g, Protein:Energy Quotient [calories]: 2.89, Protein % of calories: 65.8%

Nutrition

Calories: 100kcal | Carbohydrates: 7g | Protein: 16g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 684mg | Potassium: 355mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2923IU | Vitamin C: 58mg | Calcium: 61mg | Iron: 1mg