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Sunday, June 12, 2011

Goi cuon (Vietnamese rice paper spring rolls)

This is one of my favourite dishes and one of the most popular with the Vietnamese, Because it's so simple to prepare but so delicious. The combination of pork belly and prawns, coupled with fresh herbs and hoisine sauce is just amazing. It's also a fun dish to eat and it gets everyone involved in the process, this is very typical of many Vietnamese dishes. I Hope you give this a try, it's dead simple and amazingly delicious.



200g cooked prawns
200g cooked pork belly
1 bunch mix herbs
1/2 head iceberg lettuce
1 cup of bean sprouts
2 cups cooked vermicelli noodles

Dipping sauce

1 cup of hoisine sauce
2 tbsp peanut butter
1/2 cup hot water
1 tsp vinegar

Crushed roasted peanuts
Ground chilli


1. In bowl of warm water, dip each rice paper and take it out straight away so it's just enough to wet the surface, set aside on plate and repeat the process with a couple more. This allow the rice paper to become gelatinous and pliable (about 30 seconds). Do not soak your rice paper! I repeat, do not soak your rice paper ok.
2. On top 1/3 side closest to you, place little bit of the herbs and lettuce on the bottom. followed by pork, bean sprout and vermicelli noodles. Roll up spring roll about 1/3 way through, then fold in the sides. Finally, add the prawns in and roll up tight.
3. To eat, dip in hoisine sauce with crushed roasted peanuts and chilli.

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