Recipe: Vietnamese Spring Rolls
Goi Cuon, or more commonly known as spring rolls, are the staple of any foodie escape to Vietnam. Here is our favourite recipe which you can make at home.
- 1 pack of rice paper
- ½ Ib of cooked meat of your choice (Chicken, beef, pork)
- ½ lb cooked small prawns (peeled, deveined and halved)
- Fresh coriander leaves
- Fresh mint leaves
- Hoisin sauce
- Bean sprouts (optional)
- 1 head of washed and separated leafy lettuce
- 1 cucumber that has been peeled and cut into narrow strips
- 1 pack of rice noodles, cook as package requires
- Chopped peanuts
- Nuoc nam (spicy fish sauce)
Pre cook all the meats and keep them cold. The rice noodles should be cooked and at room temperature.
Bring out all the vegetables and make sure they have been chopped, cleaned and separated
Quickly dip a sheet of rice paper into warm water, and lay rice paper on work surface.
Top Tip: Don’t hold the rice paper in the water for too long. It will get too moist and be difficult to work with.
Lay a few shreds of meat, prawns, coriander, mint leaves, lettuce leaf, cucumber strips and bean sprouts on the edge of the rice paper. Be careful not to overstuff.
Cautiously roll up the eggroll, and tuck in the sides as you go. Don’t roll too tightly or the spring roll will split
Make a hoisin peanut dip to accompany the dish rolls with by combining chopped peanuts and hoisin sauce. Or serve with Nuoc Nam, a spicy fish sauce.
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