Vietnamese Fresh Spring Rolls ( Goi Cuon )

1. 1

   Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.

2. 2

   Cook the pork, let it cool down and cut into thin slices.

3. 3

   Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.

4. 4

   Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.

5. 5

   Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.

6. 6

   Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.

7. 7

   Roll the paper tightly until the edges stick together.

8. 8

   Place the rolls under a damp towel until serving time to keep them moist.

9. 9

   Dipping sauce.

10. 10

    Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.

11. 11

    Chopped finely a pinch of roasted peanuts and spread on top when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.