Traditional Vietnamese Rice Paper Rolls - Goi Cuon
Fresh rice paper rolls are a delicious way to get more vegetables into your diet.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 L boiling water
- 400 - 500 gm pork belly rashers ((substitute with leaner cuts of pork or chicken breast for healthier alternatives))
- 20 - 25 cooked prawns of your choice, (halved)
- 250 gm dried dongguan rice vermicelli
- 1 head of butter lettuce ((or your choice))
- 1 continental cucumber, (cut into strips)
- 1 bunch Thai basil
- 1 bunch bunch of coriander
- 1 packet rice paper ((20+))
- 1 packet bean sprouts
- 1 bunch garlic chives
- 1 bunch mint
- 2 carrots, (cut into strips)
- 1 can chopped pineapple
- 2 cups reserved pork stock ((water used to cook pork or just tap water for vegetarian option))
- 1 cup hoisin sauce
- 1/2 tsp palm vinegar or white vinegar
- 1 tbsp water
- 3 tsp cornstarch
Instructions
- 1
Wash and prep the vegetables and herbs.
- 2
Add plenty of water to a large pot and bring it to the boil.
- 3
Rinse the pork rashers under a tap and add it to the pot of boiling water. Allow to cook for 18 - 20 mins on medium heat.
- 4
While the pork is cooking, peel and devein the cooked prawns. Then cut each prawn in half length ways with a sharp knife. (Note 1)
- 5
After 18 - 20 mins, take the pork out and leave the stock in the pot. Cut one pork rasher in half to check if its done then set aside to rest and cool.
- 6
In a new pot, boil plenty of water and cook the rice vermicelli noodles as directed by the packaging. Once cooked, drain and leave aside to cool. Do not rinse the noodles.
- 7
Once the pork is cool enough to handle, cut into thin slices. Add the pork slices back into the reserve pork stock on a low setting. This will keep the meat warm and moist before serving.
- 8
For the traditional Vietnamese dipping sauce or spicy peanut dipping sauce please follow the links. For the hoisin dipping sauce, please move to the next step.
- 9
Pour 2 cups of the pork stock through a strainer and into pot on medium - low heat.
- 10
Add the hoisin and vinegar. Stir through until completely dissolved.
- 11
In a small bowl combine the water and cornstarch. Add the cornstarch mixture to the sauce pot and continue to stir until the sauce starts boiling.
- 12
Check the sauce for taste and consistency. If it needs more flavour, then add more hoisin. If it needs to be thicker, add more cornstarch mixed with water. If its too thick, then add more water.
- 13
Take off the heat and set aside.
- 14
In large bowls add half cold water and half boiling water. Soften the rice paper by submerging it for a few seconds in the water. (Note 2)
- 15
Place the noodles towards the bottom of the rice paper.
- 16
Top with the meat. vegetables and herbs.
- 17
Roll the rice paper from the bottom and upwards.
- 18
Once you've rolled over the filling, fold in the sides then continue rolling all the way to the top.