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Goi cuon (prawn rice-paper rolls)
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Fresh, healthy prawn and vermicelli rolls are a Vietnamese favorite, perfect for those new to the cuisine.
Ingredients:
  • 50g rice vermicelli noodles
  • 16 round (22cm-diameter) rice-paper sheets
  • 32 (about 1kg) cooked prawns, peeled, deveined
  • 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
  • 55g (1 cup) trimmed bean sprouts
  • 125.00 ml pickled carrot (see related recipes - Sa lach dia)
  • 125.00 ml pickled cucumber (see related recipes - Sa lach dia)
  • 16 fresh mint leaves
  • 16 fresh coriander sprigs
  • 16 fresh garlic chives, cut into 10cm lengths
  • Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve (see related recipes)
Instructions:
  • In a heatproof bowl, pour boiling water over the noodles. Let sit for 5 minutes to soften, then drain.
  • Submerge 1 rice-paper sheet in warm water for 30 seconds until soft (be mindful not to over-soak to avoid tearing). Drain on paper towel, then lay flat on a clean work surface. Arrange 2 prawns in the center of the sheet. Layer with noodles, peanuts, bean sprouts, carrot, cucumber, 1 mint leaf, and 1 coriander sprig. Fold the ends and place 1 garlic chive on top. Roll tightly to seal the filling. Repeat to create a total of 16 rice-paper rolls.
  • Accompany with enticing nuoc leo (peanut sauce) and nuoc cham (dipping sauce) on the side. Check out related recipes for making them.

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