Vietnamese Fresh Spring Rolls Goi Cuon

These springrolls will bring you all the freshness and flavour you cannot find in the fried springrolls. Everytime we have a ladies' lunch, i will always be asked to make them. It is easy to make and the ingredients can be found in either chinese, thailand or vietnamese groceries stores.

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 se.

Ingredients

rice vermicelli, prawns, rice paper, fresh chives, bean sprouts, of fresh mint, lean pork, hoisin sauce, oil, sugar