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Vietnamese spring rolls

Goi Cuon (Prawn Paper Rolls)

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Goi Cuon is Vietnamese dish wrapped with pork, prawn, vegetables, bún, and other ingredients using Vietnamese bánh tráng (rice paper wrapper). It is a refreshing appetiser that is easy to make at home with minimal tools involved. You can also customise the fillings of your choice!
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer
Cuisine Vietnamese
Servings 12 rolls
Calories 99 kcal

Equipment

  • Pot
  • Mixing Bowl
  • Colander

Ingredients
  

Dipping Sauce

  • 2 cloves Garlic Minced
  • 1 qty Chili Padi sliced
  • 1 tbsp Ginger Minced
  • 3 tbsp Fish Sauce
  • 1 qty Calamansi Lime Juiced
  • 1 tsp Sugar optional

Rolls

  • 100 grams Vermicilli Noodles Cooked
  • 12 pcs Prawns Cooked
  • 12 pcs Mint Leaves
  • 12 pcs Iceberg Lettuce Leaves
  • 1 qty Carrot Julienned
  • 1 cup Coriander
  • 1 cup Thai Basil
  • 50 grams Bean Sprout Cooked
  • 12 sheets Rice Paper Wrapper 20cm diameter

Instructions
 

Dipping Sauce:

  • Combine all ingredients together to make dipping sauce. Add a little sugar if required to balance spice and saltiness.

Roll:

  • Start prep by cooking vermicelli noodles, beansprouts and prawns. Prepare all vegetables like picking mint, shredded iceberg, picking coriander and basil.
  • Have a hot pan of water (simmering) ready.
  • To make the rolls, cooked the paper rolls quickly in simmering water, then roll each one with a little bit of the vegetable prep and shrimps.
  • Serve with dipping sauce.

Notes

Use the wrapper immediately after you dipped it in hot water, else wrapper will stick together or become soggy which makes it impossible for use. 

Nutrition

Calories: 99kcal
Keyword quick and easy, starter, vegetables
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