Time: 30 min.
Complexity: average
Servings: 6

Vietnamese goi cuon rolls are a juicy, delicious, and beautiful appetizer made from the finest rice paper, wrapped around cooked shrimp, thinly sliced ​​pork, herbs, and rice noodles. The rolls are juicy and filling, and the vibrant flavor comes from mint, Asian chives, and perilla. Wrap all the ingredients in rice paper and insert green onion slices into one end. Serve with easy-to-make fish sauce for dipping. This exotic appetizer will be the number one treat at your house party.

Ingredients:

Goi-kuon rolls

• 90g rice noodles, cooked according to package directions
• 18 sheets of rice paper (21 cm)
• 18 small tiger prawns, boiled, peeled and cut in half lengthwise
• 1 bunch fresh perilla leaves
• 120 gr. cooked pork neck, thinly sliced
• 1 cup shredded iceberg lettuce
• 1 bunch of fresh mint
• 1 bunch of fresh fragrant onions

Fish dip sauce

• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons of sugar
• 120 ml or 0.5 cups of water
• 2 cloves of garlic
• 1 chili pepper, chopped
• 2 tablespoons freshly squeezed lime juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, shrimps, pork, chili pepper, fish sauce, lime juice, iceberg lettuce, mint

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Preparation:

Step 1
• To assemble the rollsCut 6 sheets of rice paper in half. Fill a large bowl with warm water and soak 1 whole sheet of rice paper until it softens, then transfer it to a plate. Dip half a sheet of rice paper in the water and place it vertically in the middle of the round sheet. This will strengthen the roll and prevent the filling from spilling out.
Step 2
• Place 3 pieces of shrimp in a horizontal line in the center of the rice paper, approximately 4 cm from the top edge. Place perilla leaves, pork, lettuce, mint, and rice noodles underneath the shrimp.
Step 3
• To form a rollFirst, fold the sides of the paper toward the center of the filling, then fold the bottom of the rice paper over the filling. Roll it up from the bottom to form a tight roll. Before rolling it completely, insert two pieces of green onion into one end of the roll, sticking out.
Step 4
• Serve 2 rolls per serving with fish sauce for dipping.
  
  Fish dip sauceCombine the fish sauce, vinegar, sugar, and water in a saucepan over medium heat. Stir well and bring to a boil, then let cool. Before serving, finely chop the garlic and chili pepper and stir into the sauce along with the lime juice.

Votes: 5

Author of the recipe - Luc Nguyen, a Vietnamese-Australian chef and street food TV show host, explores Indochinese traditions and French cultural influences.