Goi Coun, translated from Vietnamese.
Literally means fresh spring rolls.
So that's exactly what I'm going to make today,
These spring rolls are not fried, they're made with rice paper.
And filled with vegetables and some Tofu,
And a lip smacking sauce to accompany it.
So let's get started.
After using Nim wash, umpteen number of times to clean vegetables,
By now I feel confident about the extra hygiene...
...required to clean vegetables.
So remember, every recipe's first step..
"Nim Wash".
So I've got 1 litre of water here in this bowl,
And to this, I'm going to add just about half of this cap of Nim Wash.
Just add that in.
Now all I've to do is just soak these vegetables in this liquid,
For about 15 minutes.
Because our spring rolls have lots of nice fresh vegetables.
That's it.
Now let it rest for 15 minutes,
And we can move on to making our sauce.
So these spring rolls are usually served with 2 kinds of sauces,
One could be a sweet Chilli sauce.
But I'm going to show you how to make the Peanut sauce for this.
And it's very easy and so packed with flavours.
I've just got a little bit of neutral flavoured oil,
You don't want a strong flavour here.
Everything is on a low flame.
Now to this, I'm going to add 2 cloves of Garlic.
Some Chilli flakes, just about a 1/4 of a teaspoon.
So I'm just going to sauté this now.
And literally in seconds the raw aroma goes away.
So now it's time to add some water.
Now I'm going to add the peanut butter, I'm using chunky peanut butter.
Just make sure that it is unsweetened.
You can use the smooth variety of peanut butter as well,
Chunky is my favourite.
Stir this in.
Next thing to go in will be some Soy sauce,
I'm using light soy sauce, not dark.
Just about a tsp.
Stir that in.
And I'm using some powdered jaggery, you can use any sugar of your choice here.
It needs to be half the quantity of the soy sauce that you've added.
Literally, now you'll see that it started to thicken up already.
Our sauce is nearly done, I'm going to turn off the flame.
And now just add a little bit of Lemon juice.
Just to balance out the flavours.
Now I'm just going to pour this into this bowl,
And let this cool while we make our spring rolls.
15 minutes are up.
Now all I have to do is rinse these vegetables under running water,
And then I can move on with the recipe.
As always the vegetables look even fresher than before, I've washed them.
It has 100% natural action.
And washes away Pesticides and 99.9% Germs.
So now let's start prepping our veggies.
I've already peeled and cut the cucumber into quarters.
Now very important before we go on to cutting them...
...to the shape that we want,
You definitely want to de-seed them.
The de-seeding is important because,
Otherwise, it'll just leave the spring rolls really soggy.
So just get the seeds out.
Just use a spoon, that's as simple as that.
After scooping out the seeds, just slice the cucumber really nice and thin.
That's beautiful.
Put these slices here, along with the others that I've already sliced up.
And move on to the Carrot.
Now these beautiful ribbons of carrot are also ready to go for our filling.
And I'm just going to show you, what I'm going to do with the lettuce,
That we had washed.
So basically you want to tear up the lettuce.
We can't use the stalk, we shouldn't use the stalk rather.
It's a little tough when you're biting into the spring roll.
Even if you tear it up into bits like, this it's fine.
This is done, and the last bit to work on are the Glass noodles.
So I'm using these Mung Bean Noodles.
This is absolutely optional to use,
You can actually just go with all the fresh vegetables as well.
But I'm going to use these.
Now the way this works is that you just have to submerge this...
...in hot water, that's it.
And cover it, and they're cooked.
I've drained the hot water from these glass noodles,
I'm just going to set it aside here.
And now we're going to move on to just assembling these spring roles.
Now I'm going to be using some Tofu, the traditional recipe is with Prawns.
I'll show you how to use prawns alternatively.
What I've done with this tofu, is just tossed it in some light soy sauce.
And just gently stir-fried it.
And now we're ready to use it.
These rice paper sheets, I'm going to be using them...
...all you have to do is just dip it in water,
The water doesn't need to be hot or anything.
Just regular room temperature water is fine.
Give it a nice dip.
And now this cloth here is also dampened,
I'm just going to place it over that.
Now start arranging everything.
First to go, will be the Lettuce.
Remember, this is like the cup that holds everything together.
Just making it nice and flat.
Carrots first.
Then the cucumber.
Little bit of the glass noodles.
Now, if you don't find these glass noodles,
Please feel free to use whatever noodles you have at home,
Or can find easily near you.
This is not a deal breaker.
And now I'm just going to sprinkle some mint leaves.
This just gives so much flavour to this.
Little bit of finely chopped Coriander.
Some of the Green from Spring Onions.
And last in will be some Tofu, just arrange this right on top.
Tofu does not go into the lettuce, but just above it.
And now we're going to envelop everything.
So first from the bottom, then from the sides.
And then, roll this.
Nice, chunky and ready to bite into.
First spring roll done.
Now I'm going to continue making more of these spring rolls.
All done.
Now let's talk about some substitutes.
Can you use Paneer instead of Tofu? yes, absolutely go ahead and do that.
If you're using prawns like in the original recipe, What you want to do is boil the prawns in some salted water,
Slice them in half and place it there instead of the tofu, like I've done.
Now, if you can't find these Rice Noodles, Vermicelli noodles,
Use regular noodles.
These rice paper sheets are very easy to find at grocery stores.
If you're not able to find them at a grocery store,
Just search for it online, and you're bound to find it.
I could find it even during the lockdown.
The dip is ready, we are absolutely ready to eat our fresh spring rolls.
Now these make for a great snack.
Don't forget to take them with you, on your safe little road trip...
...at this point of time.
And thanks to Nim Wash for assuring us the no Chlorine...
...and Anti-Microbial action liquid,
For keeping my hygiene worries at bay.
For more such delicious recipes, stay tuned to Get Curried.