GOI CUON

Vietnamese summer rolls are made of fresh lettuce, vermicelli noodles and prawns, wrapped in rice paper sheets and served with hoisin dipping sauce.








Ingredients :

• 25 Grams rice vermicelli noodles
• 8 Rounds rice paper sheets
• 1/2 Lbs cooked prawn peeled
• 1 Head leafy lettuce
• 8 Pieces fresh mint leaves
• 8 Pieces fresh cilantro leaves
• 1 Medium size cucumber, cut into thin thin strips
• 1/4 Cup unsalted peanuts, coarsely chopped

      Dipping Sauce

• 1 Tablespoon peanut butter
• 3  Tablespoon water
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sugar
• chopped peanuts

*Combine all the dipping sauce ingredients except peanuts, blender and puree, sprinkle with chopped peanuts.

Directions :

• Placed the noodles in a heatproof bowl, add water and cover for 5 minutes or until soften drain and let it cool.
• Dip a sheet of rice paper wrapper in warm water for 2-3 seconds and drain on paper towel.
• Place lettuce along the center of the sheet, add noodles, peanuts, prawn, cucumber and top with mint and cilantro leaves.
• Roll it halfway, tuck in the sides and continue to roll the rest of the way.

Cooking tips :

1. Chicken and pork may be added for the fillings.
2. To avoid the rolls to dry and stick to each other, wrap the rolls with plastic wrap.