Fresh Spring Rolls Goi Cuon Recipes

Steps:

• Bring 4 quarts of water to a boil in a large pot.
• Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
• Drain and transfer noodles to a medium bowl.
• Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
• Toss 2 tablespoons of the lime juice mixture with the noodles.
• In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
• In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
• Spread a clean, damp kitchen towel on a work surface.
• Fill a 9-inch pie plate with 1 inch of room temperature water.
• Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
• Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
• Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
• To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
• Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
• Then transfer to a serving platter and cover with a second damp kitchen towel.
• Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
• Serve with the peanut dipping sauce.

Steps:

• Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise.
• Cook the pork, let it cool down and cut into thin slices.
• Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking.
• Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper.
• Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.
• Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out.
• Roll the paper tightly until the edges stick together.
• Place the rolls under a damp towel until serving time to keep them moist.
• Dipping sauce.
• Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling.
• Chopped finely a pinch of roasted peanuts and spread on top when serving.