Vietnamese
Fresh Spring Rolls
Goi cuon - prawns, herbs and noodles wrapped in rice paper. Nothing is cooked once the wrapping starts, which makes them a genuinely good thing to make with other people.
- Time
- 30 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Soak the vermicelli in hot water until tender, then drain well and cool.
- 02
Make the dip by whisking the hoisin, peanut butter and warm water until smooth and pourable. Top with crushed peanuts.
- 03
Fill a shallow dish with warm water. Dip one rice paper in for 2 seconds only. It will keep softening on the board, and over-soaking makes it tear.
- 04
Lay it flat and place a lettuce leaf just below the centre, then noodles, cucumber and herbs on top.
- 05
Fold the bottom edge up over the filling, fold in both sides, then roll halfway.
- 06
Lay 4 prawn halves cut-side down along the seam, then finish rolling so they show pink through the wrapper.
- 07
Keep the finished rolls under a damp cloth so they do not dry out, and serve with the peanut dip.
Cooking Tips
- Dip the rice paper for two seconds only. It keeps softening on the board, and over-soaked wrappers tear.
- Lay the prawns cut-side down along the seam so they show pink through the finished roll.
Ingredient Substitutions
- Tofu or shredded chicken work instead of prawns.
- Hoisin and peanut butter make the quick dip; nuoc cham is the more traditional option.
What to Serve With It
- Serve as a starter with the peanut dip and extra herbs on the side.
Storage and Reheating
- Eat within a few hours. Keep under a damp cloth; refrigeration makes the wrappers tough and cloudy.
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