Goi Cuon (Vietnamese Spring Roll With Pork And Prawns)

1. 1

   Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes.

2. 2

   Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise.

3. 3

   Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain.

4. 4

   Fill a large shallow bowl with warm water.

5. 5

   Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.