Vietnamese Fresh Spring Rolls ( Goi Cuon )

"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."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
  • Cook the pork, let it cool down and cut into thin slices.
  • 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.
  • Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
  • Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
  • 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.
  • Roll the paper tightly until the edges stick together.
  • Place the rolls under a damp towel until serving time to keep them moist.
  • Dipping sauce.
  • Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
  • Chopped finely a pinch of roasted peanuts and spread on top when serving.

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Reviews

  1. Wow...these are very similar to the ones served at my favorite Vietnamese restaurant! When I make them, I omit the mint and I just love to eat them with the spicy hot chili sauce! YUM!
     
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