D'Open Kitchen

COOKING FOR THE SOUL

Goi Cuon (Prawn Paper Rolls)

Recipe by

Goi Cuon is Vietnamese dish wrapped with pork, prawn, vegetables, bún, and other ingredients using Vietnamese bánh tráng (rice paper wrapper). It is a refreshing appetiser that is easy to make at home with minimal tools involved. You can also customise the fillings of your choice!

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Prep Time 20

Cook Time 10

Course Appetizer

Cuisine Vietnamese

Servings rolls

Calories 99 kcal

Equipment

Pot
Mixing Bowl
Colander

Ingredients

Dipping Sauce

2 cloves Garlic Minced
1 qty Chili Padi sliced
1 tbsp Ginger Minced
3 tbsp Fish Sauce
1 qty Calamansi Lime Juiced
1 tsp Sugar optional

Rolls

100 grams Vermicilli Noodles Cooked
12 pcs Prawns Cooked
12 pcs Mint Leaves
12 pcs Iceberg Lettuce Leaves
1 qty Carrot Julienned
1 cup Coriander
1 cup Thai Basil
50 grams Bean Sprout Cooked
12 sheets Rice Paper Wrapper 20cm diameter

Instructions

Dipping Sauce:

Combine all ingredients together to make dipping sauce. Add a little sugar if required to balance spice and saltiness.

Roll:

Start prep by cooking vermicelli noodles, beansprouts and prawns. Prepare all vegetables like picking mint, shredded iceberg, picking coriander and basil.
Have a hot pan of water (simmering) ready.
To make the rolls, cooked the paper rolls quickly in simmering water, then roll each one with a little bit of the vegetable prep and shrimps.
Serve with dipping sauce.

Notes

Use the wrapper immediately after you dipped it in hot water, else wrapper will stick together or become soggy which makes it impossible for use.

Nutrition

Calories: 99kcal

Keyword quick and easy, starter, vegetables

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.