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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INGREDIENTS
Nutrition- 100g rice vermicelli, ready to eat kind also known as Bun
- 200g prawns, medium size
- 1(50 g) package rice paper
- 50
- 200g lean pork (optional)
- oil
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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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