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Goi Cuon - Shrimp Spring Rolls
Vietnamese Style |
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1 large cucumber (sliced thin 3 inch long, 1/4 inch wide)
3 Tbls. peanut butter (thinned with 1 Tbls. of hot water)
2 cloves garlic (minced)
8 oz. Prawns (devined and cooked)
1 package dried rice vermicelli (rice noodle)
1 head leaf lettuce (cut 1/4 inch wide cross leaf)
12 mint sprigs
12 cilantro sprigs
8 oz. fresh bean sprouts (rinsed and drained)
1 pack 10 inch Rice spring roll sheets
1/2 cup roasted peanuts (crushed)
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1. Cook rice vermicelli in pan with 4 qts. of boiling water for 5 minutes. Add 1/4 cup of cooking oil to pan and mix for 30 seconds. Drain, rinse vermicelli from pan and immerse in cold water. Let vermicelli cool, then drain.
2. One at a time, immerse a rice sheet in a bowl of the warm water to soften the sheets for handling. Work with only 4 sheets at a time. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other.
2. Place lettuce, bean sprouts, vermicelli, mints and cilantro sprigs, prawns onto the rice softened rice paper (quantity as desire but not too much because it will be hard to wrap).
3. Fold up the bottom third of the rice paper. Press filling together tight. Fold one side of the paper over the filling, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the filling is used.
4. Serve with peanut sauce mixed with crushed roasted peanuts or Nuoc Cham.
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Preparation Time: |
Serves: 8 |
| Recipe Origin: Vietnam |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 15088 times. |
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