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| Vietnamese Spring Rolls - Goi Cuon | |||
The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
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INGREDIENTS
Makes 8 rolls
25 g -- Dried fine rice vermicelli8 sheets -- Vietnamese rice paper, sprinkled with water to soften 100 g -- Lettuce 1 -- Cucumber, thinly sliced 1 -- Carrot, thinly sliced 2-3 sprigs -- Mint leaves 2-3 sprigs -- Thai basil leaves 50 g -- Bean sprouts 8 -- Chinese chives, cut into 2 100 g -- Pork belly, cooked and sliced 200 g -- Tiger shrimps, deveined, cooked, peeled and sliced lengthwise in half Peanut sauce or Hoisin sauce, to serve |
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DIRECTIONS
1. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. 2. Place a sheet of rice paper on a plate. Arrange lettuce, cucumber, carrot, mint leaves, basil leaves, bean sprouts, chives and vermicelli on the rice paper, along the edge closest to you. 3. Top with slices of pork and shrimps. 4. Fold the edge of the rice paper closest to you over the filling. Then fold the left and right hand sides over and roll the spring roll away from you to form a neat parcel. 5. Pour the boiling stock over the paper-thin meat, turning it from raw to rare and releasing the scents and flavours of the coriander, mint and chili. 6. Continue to make 7 more rolls. Serve with peanut sauce or Hoisin sauce as a dip. |
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