Soft rice paper rolls with prawns and pork (Goi cuon)

  • 18 sheets of 22cm rice paper
  • 18 cooked small tiger prawns, peeled and sliced in half
  • 1 bunch perilla leaf
  • 80g shredded iceberg lettuce
  • 120g cooked pork neck, finely sliced
  • 1 bunch mint
  • 80 g dried vermicelli noodles, cooked as packet instructions
  • 1 bunch garlic chives
  • Dipping fish sauce, to serve
1) To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.

2) In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 4 cm from the top. Below the prawns add some perilla leaves, lettuce, pork, mint and vermicelli.

3) To form the roll, first fold the sides into the centre over the filling, then the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.

4) Serve 2 rolls per person with dipping fish sauce.

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