Their name is goi cuon but surely you know them as Vietnamese rolls, summer rolls or Vietnam spring rolls. These rolls are tasty and light, as they are made of rice paper filled with crispy prawns, rice vermicelli, herbs and mixed vegetables.
This style of spring roll is typical of Vietnam but also common in Cambodia. Many versions exist, including vegetarian spring rolls made without prawns or meat. They are usually served with a dipping sauce.
Curious about how to make them? Let's take a look at this goi cuon recipe.
GOI CUON: VIETNAMESE SPRING ROLL RECIPE
Ingredients (for 3 people):
Rice paper (12 sheets)
Rice noodles (100 g)
Big shrimps (12)
Savoy cabbage or salad (10 leaves)
Soy sprouts (120 g)
Green tea (1 sachet)
1. Fill a pot with water and, when it boils, steep the tea, then add salt. Throw in the noodles and cook for about 5 minutes, drain and leave them to rest.
2. Boil one carrot and the whole cabbage leaves in the same water. Once the vegetables are tender, remove from the hot water. Cut the cabbage and the carrots (both cooked and raw) into julienne strips.
3. Sauté the prawns, drain them and let them cool. They must remain crispy.
4. Immerse the rice paper in a bowl of hot tap water and let it soften for a few seconds. Place the hydrated noodle on a plate.
5. Place a bit of the veggies and prawn inside the rice paper and close the roll by rolling it, then tucking in the ends. The most skilled can venture cut them into rounds (maki style).
Goi Cuon Dipping Sauce
Learn how to make the goi cuon peanut dipping sauce with this one minute video tutorial from NPFamily Recipes:
Fried Vietnamese Rolls
Cha gio is another version of Vietnamese rolls. These deep-fried wonders are crispy and great for dipping into spicy sauces. Get the recipe here.
More: Chinese Spring Rolls
If you love Vietname spring rolls you may want to try these irresistible Chinese spring rolls that are naturally vegan. Find the recipe here.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.