Vietnam

Goi Cuon

Name: Goi Cuon
Cuisine: Vietnam
Ingredients: 10 sheets Rice paper; 10 Cooked prawns; 150 g Cooked pork; 100 g Rice vermicelli; 1 handful Lettuce, mint, coriander; for the dip Hoisin & peanut butter; to taste Lime & chilli

Fresh summer rolls with peanut dip

Unlike the fried spring roll, goi cuon is not cooked: rice paper softens in water within seconds and is rolled around prawns, pork, herbs and rice noodles – cool, light, healthy.

The star is often the dip: a creamy peanut-hoisin sauce or the classic nuoc cham. Goi cuon are the perfect summer food and a feast for the eyes and palate.

Pieces~10

Time30 min

LevelEasy

Ingredients

Rice paper10 sheets
Cooked prawns10
Cooked pork150 g
Rice vermicelli100 g
Lettuce, mint, coriander1 handful
Hoisin & peanut butterfor the dip
Lime & chillito taste

★ = available authentic in the Asia Boutique

Preparation

Cook the rice vermicelli per packet, rinse cold. Halve the prawns lengthways.
Soak the rice paper briefly in lukewarm water until pliable.
Lay on lettuce, herbs, noodles, pork, prawns last (for the look).
Fold in the sides and roll up tightly.
Mix a dip of hoisin, peanut butter and a little water, serve alongside.

Make it original

Genuine Vietnamese rice paper and hoisin make the difference. Available in the Asia Boutique.

Discover summer roll ingredients