Goi Cuon - Vietnamese Summer Rolls
Prawns and fresh herbs with vegetables - Goi Cuon - Vietnamese Summer Rolls
Ingredients
- 10 nos Rice paper sheet
- 250 gms Prawn cooked, peeled, de-veined and halved
- 1 bunch Thai basil leaves washed and dried
- 1 bunch Fresh mint leaves washed and dried
- Crisp iceberg lettuce (washed and separated into leaves)
- 1 no Cucumber peeled and cut into thin slice
- 1 each Carrot and white radish cut into thin strips, soaked into vinegar and sugar for 1 hours
- 1 cup Bean sprouts optional
- 1/2 packet Bean vermicelli rice noodles soaked in warm water for 20 minutes and drained.
To make sauce(Simmer all these ingredients in the sauce pan till the sugar has dissolved):
- 1 cup Hoi sin sauce
- Sugar to taste
- 1 tbsp Peanut butter
- 1 tbsp Tomato garlic sauce
- 1 clove Garlic minced
- 2 tbsp Water For adding if the sauce is too thick
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.
Tried this recipe?Let us know how it was!