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Goi Cuon (Fresh Spring Rolls)

Total Time 35 minutes
Servings: 4 4 servings (12 rolls)
Course: Starter
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

Filling
  • 200 g cooked medium prawns peeled and halved lengthwise
  • 150 g rice vermicelli noodles cooked and drained
  • 1 head butter or iceberg lettuce leaves separated
  • A large handful of fresh mint leaves
  • A large handful of fresh coriander
  • 1 carrot julienned
  • 1 cucumber julienned
  • 12 round rice paper wrappers 22 cm
Peanut Dipping Sauce
  • 4 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • 2 tbsp warm water
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • Crushed peanuts and chilli flakes to garnish

Method
 

  1. Make the dipping sauce: whisk all sauce ingredients together until smooth. Transfer to a bowl and top with crushed peanuts and chilli flakes.
  2. Prepare all the filling ingredients and arrange on a work surface.
  3. Fill a wide shallow bowl with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until just pliable — do not over-soak.
  4. Lay the wrapper flat on a clean, damp cloth. In the lower third, arrange a few prawns (pink side down), followed by a leaf of lettuce, vermicelli, mint, coriander, carrot and cucumber.
  5. Fold the bottom of the wrapper up over the filling. Fold in the sides, then roll firmly to the top.
  6. Repeat with remaining wrappers. Serve with the peanut dipping sauce.

Notes

Source: Classic Vietnamese recipe

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