Goi cuon is a kind of spring roll with transparent skin (rice paper) made from rice flour. It looks like a wet spring roll that has a variety of items such as shrimp, chicken meat, pork, and various kinds of vegetables. The mint leaves are also added in this spring roll. Goi Cuon usually dicocol with fish sauce.
This is the recipe to make Goi Cuon :
Ingredients (for 3 people):
Rice paper (12 sheets)
Rice noodles (100 g)
Big shrimps (12)
Carrots (2)
Savoy cabbage or salad (10 leaves)
Soy sprouts (120 g)
Green tea (1 sachet)
Preparation
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).
This is the recipe to make Goi Cuon :
Ingredients (for 3 people):
Rice paper (12 sheets)
Rice noodles (100 g)
Big shrimps (12)
Carrots (2)
Savoy cabbage or salad (10 leaves)
Soy sprouts (120 g)
Green tea (1 sachet)
Preparation
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).