Vietnamese Fresh Spring Rolls ( Goi Cuon ) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These springrolls will bring you all the freshness and flavour you cannot find in the fried springrolls. Everytime we have a ladies' lunch, I will always be asked to make them. It is easy to make and the ingredients can be found in either chinese, thailand or vietnamese groceries stores. Ingredients:
100 g rice vermicelli, ready to eat kind also known as bun |
200 g prawns, medium size |
1 (50 g) package rice paper |
fresh chives |
50 g bean sprouts |
fresh mint |
200 g lean pork (optional) |
hoisin sauce |
oil |
sugar |
Directions:
1. Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
2. Cook the pork, let it cool down and cut into thin slices.
3. Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.
4. Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
5. Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
6. Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.
7. Roll the paper tightly until the edges stick together.
8. Place the rolls under a damp towel until serving time to keep them moist.
9. Dipping sauce.
10. Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
11. Chopped finely a pinch of roasted peanuts and spread on top when serving.
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