I love the cream of coconut milk and the tart of plum sauce taste; therefore, I have integrated these two ingredients into the traditional peanut sauce for pork and shrimp goi cuon (Vietnamese pork and shrimp spring rolls). Serving size: for 6-8 Vietnamese pork and shrimp spring rolls
Ingredients:
- 2 Tbsp Lee Kum Kee plum sauce
- 4 Tbsp Hoisin sauce
- 3 Tbsp coconut milk
- 3 Tbsp peanut butter
- 10+ Tbsp pork broth used from boiling the pork
- 1 Tbsp oil
- 1 tsp minced garlic
- 1 tsp minced shallots
What I used at my mom’s house (6/27/18)
What I would use at my home kitchen. I recommend the Koon Chan brand for the plum sauce.
Direction:
Step 1: In a bowl, mix 2 Tbsp Lee Kum Kee plum sauce, 4 TBsp hoisin sauce, 3 Tbsp coconut milk, 3 TBsp peanut butter, and 6 Tbsp of the pork broth used to boil the pork in. Stir.
Step 2: In a little pot or pan, heat up 1 Tbsp oil. Toast 1 tsp minced garlic and 1 tsp minced shallots until golden. Turn to medium low heat. Pour in the mixture from part 1. Stir and bring to a light boil. Add more pork broth if it’s too thick.
Step 3: Transfer sauce to bowl and top with spiracha or homemade chili paste and crushed non salted roasted peanuts. My taste buds are happy now. If I have some crunchy pickled carrots and daikon to add to this, it would be great.
Ingredients in each pork and shrimp spring roll:
thin vermicelli rice noodlesChinese chivesmint leavesgreen leaf lettucethin slice piece of cucumber some boiled sliced pork3 halves of tiger shrimp or jump shrimp
If you are a spring roll lover, try all of these Vietnamese spring rolls!
Here are a few you should try if you are a spring roll lover!
Gỏi cuốn tôm thịt = pork and shrimp spring roll with peanut sauce
Gỏi cuốn thịt nướng = charbroiled grilled pork spring roll with sweet and sour fish sauce
Gỏi cuốn cả nướng = baked fish spring rolls fermented anchovies sauce
Gỏi cuốn chạo tôm = fried shrimp paste spring rolls with special dipping sauce
Gỏi cuốn nêm nướng = Grilled Vietnamese sausage spring rolls with sweet and sour fish sauce
Behind the scene: 06272018
Someone had to photo bomb mommy’s food photography work…
