Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon Recipe

Name: Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried vermicelli noodles, cooked according to package directions; 18 sheets (8 1/2-inch) rice paper; 18 cooked small tiger prawns (shrimp), peeled and sliced in half lengthwise; 1 bunch fresh perilla leaves*; 4 ounces cooked pork neck, finely sliced; 1 cup firmly packed shredded iceberg lettuce; 1 bunch fresh mint sprigs; 1 bunch fresh garlic chives; Dipping Fish Sauce, recipe follows, to serve; Dipping Fish Sauce; 3 tablespoons fish sauce; 3 tablespoons white vinegar; 2 tablespoons sugar; 4 ounces or 1/2 cup water; 2 cloves garlic; 1 chile, chopped; 2 tablespoons fresh lime juice

Servings: persons

3 ounces dried vermicelli noodles, cooked according to package directions
18 sheets (8 1/2-inch) rice paper
18 cooked small tiger prawns (shrimp), peeled and sliced in half lengthwise
1 bunch fresh perilla leaves*
4 ounces cooked pork neck, finely sliced
1 cup firmly packed shredded iceberg lettuce
1 bunch fresh mint sprigs
1 bunch fresh garlic chives
Dipping Fish Sauce, recipe follows, to serve
Dipping Fish Sauce
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice

1
To assemble the rolls, cut 6 sheets of rice paper in half.
2
Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate.
3
Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet.
4
This will strengthen the roll, preventing the filling from breaking through.
5
In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 1 1/2-inches from the top.
6
Below the prawns add some perilla leaves, pork, lettuce, mint, and vermicelli.
7
To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up and over.
8
Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
9
Serve 2 rolls per person with dipping fish sauce.
10
To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat.
11
Stir well and cook until just before boiling point is reached, then allow to cool.
12
To serve, finely chop the garlic and chile and stir through with the lime juice.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ounces dried vermicelli noodles, cooked according to package directions, 18 sheets (8 1/2-inch) rice paper, 18 cooked small tiger prawns (shrimp), peeled and sliced in half lengthwise, 1 bunch fresh perilla leaves*, and more.

Yes, Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft Rice Paper Rolls with Prawns and Pork: Goi Cuon

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