Goi cuon (Vietnamese spring roll with pork and prawns)
This classic snack is known by many names, Spring Roll, Salad Roll, Fresh Roll, Vietnamese Roll, ... Whatever you want to call it, it's delicious, healthy and one of my favourite things to eat.
2 people made this
250g pork fillet, cut in thin slices
250g raw prawns, cleaned and deveined
125g rice vermicelli noodles, boiled and drained
1 small bunch coriander, leaves picked and washed well
5-7 spring onions, cut in halves or thirds
1 handful of fresh mint leaves
1/4 cos or curly lettuce, cut into small pieces
1 package rice spring roll wrappers, such as Blue Dragon
Method Prep:45min › Cook:10min › Ready in:55min
Boil or grill the pork until cooked through. Slice the pork pieces into strips.
Poach the prawns in a medium pot 3-5 minutes, until pink throughout. Once cooled, slice the prawns in half lengthways.
On a large work surface clear a spot large enough to roll the rolls and have all the ingredients in reach. Have a bowl of warm water handy.
To assemble: Dip one of the rice paper sheets into the warm water for about 3-5 seconds. Put it on the work surface in front of you. Let the rice paper soften for another 30 seconds or so. Add a little bit of all the ingredients on the bottom third of the roll. Roll it up halfway, tuck in the sides and finish rolling the rest of the way. Repeat with the rest of the ingredients.
Serve with nuoc cham (recipe on this site) or hoisin dipping sauce.
For tasty results, marinate the pork first in a combination of fish sauce, sugar, garlic and shallots for between 4 and 24 hours.