Goi Cuon (Vietnamese Roll)
Recipe from the AmaDara
10 pc dried rice paper
2/3 cups cooked sliced pork/cooked peeled prawn/tofu for vegetarian
3 Tbsp and 1 tsp fresh rice noodle (cooked)
2 Tbsp vegetables (carrot, bean sprout, mango, etc.)
3 Tbsp and 1 tsp salad & herbs (mint leaves, basil, cilantro, lettuce)
2 Tbsp Chive Flower
Hand rolls should be filled and wrapped one at a time. First, dip the rice paper in cold water. Then, place a small portion of each of the above ingredients in the middle of the rice paper. Fold both ends of the paper inward to make a roll. Add chive flower for decoration before finishing the roll. Decorate with fresh herbs and serve with fish sauce dip (Nuc Cham).
VIETNAMESE FISH SAUCE DIP (Nuc Cham)
2 Tbsp plain fish sauce
1 Tbsp lime juice
4 Tbsp hot water
2 Tbsp sugar
1 Tbsp red chili finely chopped
1 Tbsp crushed garlic
2 Tbsp blended peanut (optional)
Mix all ingredients and stir together.
Makes 4 servings.