Goi Cuon (Vietnamese Fresh Spring Roll) Recipe

step 1

• STEP 1.Cook the rice noodles according to their package directions. Drain and set aside.

step 2

• STEP 2.Get all of your roll ingredients chopped and prepared before you begin on the rolls. You can use veggies as you desire.

step 3

• STEP 3.If you want you can fry the shrimp for extra crunch.

step 4

• STEP 4.Fill a large bowl with warm water. Dip a paper wrapper within the bowl, just long enough to hide the whole surface (both sides) with water. (no quite 3-5 seconds.) place the moistened wrapper on a clean, damp dishtowel.

step 5

• STEP 5.Layer your ingredients on the third of the wrapper closest to you, starting with a bit of a lettuce leaf, followed by carrot sticks, a couple of leaves of every herb, some rice noodles, and a little pork.

step 6

• STEP 6.After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the paper, pulling them gently towards you as you bring the paper’s edge over.

step 7

• STEP 7.Continue to roll away from you. Once you wrap the roll one full rotation, you

step 8

• STEP 8.Ll notice that the paper begins to stay to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, effect.

step 9

• STEP 9.After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. Fold the sides in and continue rolling away from you until all the rice paper has been used.

step 10

• STEP 10.Serve immediately with hoisin sauce for dipping. Or, wrap each roll in a slightly damp paper towel and store in an airtight container for up to 12 hours.

step 11

step 12