Prawns and fresh herbs with vegetables - Goi Cuon - Vietnamese Summer Rolls
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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- Rice paper sheet - 10 nos
- Prawn(cooked, peeled, de-veined and halved) - 250 gms
- Thai basil leaves(washed and dried) - 1 bunch
- Fresh mint leaves(washed and dried) - 1 bunch
- Crisp iceberg lettuce (washed and separated into leaves) -
- Cucumber(peeled and cut into thin slice) - 1 no
- Carrot and white radish(cut into thin strips, soaked into vinegar and sugar for 1 hours) - 1 each
- Bean sprouts(optional) - 1 cup
- Bean vermicelli rice noodles(soaked in warm water for 20 minutes and drained.) - 1/2 packet
Ingredients
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Instructions
- Assemble the cooked noodles, herbs and vegetables on a plate.
- Dip one rice paper wrapper into water very quickly for 1 second. Remove and set it aside on work surface.
- On one edge, lay a a lettuce leaf. Put a small amount of noodles, shrimp, carrots, basil, and mint leaves, cucumber strips and bean sprouts, all to taste but don`t over stuff.
- Carefully start to roll up like a cigar, fold in the sides, then continue to roll up-but not too tightly or the spring roll will tear.
- Repeat the process for all the other rice paper sheets. Lay it on a plate.
- :- Goi Cuon - Vietnamese Summer Rolls is ready!! :- Serve the Goi Cuon - Vietnamese Summer Rolls immediately with the dipping sauce.
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