Uploaded on Jun 23, 2011

While at Red Bridge Cooking School in Hoi An, Vietnam

Vietnamese prawn rice paper rolls are so delicious that it’s hard to believe that they’re also really healthy.

These rolls have been popular in Australia for some time – appearing in restaurants and cafes around the country.

Rice paper sheets are softened in hot water and then filled with lettuce, cucumber and cooked prawns (shrimp). Cilantro, mint and Thai basil add freshness and the sweet-salty-spicy-sour dipping sauce adds that unmistakable south-east Asian flavor.

20 medium shrimp, peeled & deveined
2 cups of cooked rice vermicelli noodles
10-12 round rice paper sheets (16cm or 6″ diameter)
1 cup fresh mint leaves
1 cup fresh Thai basil leaves
1 cup of fresh cilantro (coriander)
1 medium cucumber, peeled, deseeded and cut into matchsticks
1 small head of iceberg lettuce, washed and torn into strips
Nuoc Cham Dipping Sauce
2 small, red Bird chillies
2 large garlic cloves
1 Tbsp palm sugar
Juice from 2 fresh limes
1/4 cup fish sauce
1 Tbsp of rice wine vinegar
2 Tbsp of cold water


Boil some water in a medium saucepan. Add shrimp to boiling water and simmer for about 1 minute or until the shrimp turn white and orange. Remove shrimp from water with a slotted spoon. Set aside to cool. Once cooled, cut shrimp lengthwise in half.
Cook rice vermicelli according to packet instructions. Drain and set aside to cool.
Soak one rice paper sheet in a large bowl of warm water for about 20 to 30 seconds or until soft. The sheet may curl at the edges so try to flip it with your fingers when it does this. Gently remove sheet from water and drain on paper towel. Place sheet on a clean work surface.
Place some lettuce strips, mint, basil, cilantro and cucumber along the middle of sheet. Shape the filling into a compact log and ensure that you leave about 1″ of space at the top and bottom. Top with 3 shrimp halves.
Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make remaining rice paper rolls.

Make the nuoc cham dipping sauce. Pound the chillies and garlic in a mortar and pestle to form a paste. Add palm sugar and pound until combined. Transfer paste to a small mixing bowl.
Add lime juice, fish sauce, vinegar and 2 tablespoons cold water. Whisk together until combined well. Serve with Vietnamese rice paper rolls.

Cold Water
Rice Paper,
Finely slice Carrot and Broccoli (steamed until tender),
1 cup of Vermicelli,
Diced Chicken Breast (or left over BBQ Chicken)

3 Cloves of Garlic (or 1 if you’re not a garlic fan),
1 red chilli,
3 tablespoons of castor sugar,
1/2 fresh lemon,
5 tablespoons of fish sauce,
5 tablespoons of water

Uploaded on Aug 27, 2011

Click here for full recipe in English and Vietnamese (Bam vao day xem cong thuc) http://danangcuisine.blogspot.com/201…
How to make Vietnamese fresh spring rolls 😉
Wie man Sommerrollen (frische vietnamesische Frühlingsrollen) macht.
For the rolls
300g (0.66 lb) pork belly
1 tsp salt
15 small shrimps, about 200g (0.44 lb)
200g (0.44 lb) rice vermicelli “bún”
15 pieces rice paper round
Fresh greens: Lettuce, mint, cilantro, garlic chives, cucumber
For the dipping sauce:
1tbsp oil
1tbsp minced garlic
5tbsp hoisin sauce (http://amzn.to/18JgeDX)
5tbsp pork broth
1tbsp peanut butter (http://amzn.to/13GOQUX)
1tbsp sugar

1 thought on “GOI CUON”

  1. What a beautiful picutre of a vibrant salad! It looks absolutely delicious. It is a shame that we are on opposite seasons because this looks like a great summer salad I will just have to wait 6 months!

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