Goi Cuon

Name: Goi Cuon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: 16 rice paper rounds; 200g cooked prawns, halved lengthways; 100g rice vermicelli, cooked; 1 lettuce, leaves separated; mint, coriander, Thai basil large bunches; 1 cucumber, julienned; 3 tbsp smooth peanut butter (dipping sauce); 2 tbsp each hoisin sauce and lime juice; 1 tsp chilli sauce

Vietnam

Goi cuon are called summer rolls to distinguish them from fried spring rolls. They represent the Vietnamese philosophy of fresh, balanced and light eating.

Vietnam's delicate fresh spring rolls — rice paper wrapped around prawns, herbs, vermicelli and lettuce, served with peanut dipping sauce. Light, fresh and beautiful.

Prep

30 mins

Cook

10 mins

Difficulty

Easy

Calories

475 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

16rice paper rounds

200gcooked prawns, halved lengthways

100grice vermicelli, cooked

1lettuce, leaves separated

mint, coriander, Thai basillarge bunches

1cucumber, julienned

3 tbspsmooth peanut butter (dipping sauce)

2 tbsp eachhoisin sauce and lime juice

1 tspchilli sauce

Method

Mix peanut butter, hoisin, lime juice and chilli with warm water for dipping sauce.

Dip a rice paper in warm water for 10 seconds until just pliable.

Lay on a damp cloth. Place lettuce, herbs, vermicelli and cucumber in centre.

Add 2-3 prawn halves across the roll.

Fold sides in, roll tightly. Place seam-down.

Serve immediately with peanut dipping sauce.

Chef's Tip

Work quickly — over-soaked rice paper tears when rolling. Ten seconds maximum.

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Goi Cuon

Ingredients

Method

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