Gỏi cuốn
Fresh Rice Paper Rolls with Prawns, Pork and Herbs
Gỏi cuốn are fresh, uncooked rolls of rice paper filled with cooked prawns, pork, vermicelli, lettuce and herbs, dipped in a sweet-sour fish sauce.
The chef rolls each whole rice paper reinforced with a half sheet, with halved cooked prawns, perilla, thin pork, lettuce, mint and noodles and a garlic chive poking out the end.
Ingredients
For the rolls
- 85 g dried rice vermicelli, cooked and drained
- 18 rice paper sheets of 21 cm, in all (12 whole, 6 cut in half)
- 18 cooked tiger prawns, halved lengthways
- 1 bunch fresh perilla leaves
- 115 g cooked pork neck, thinly sliced
- 40 g shredded iceberg lettuce
- 1 bunch fresh mint
- 1 bunch fresh garlic chives
For the dipping sauce
- 3 tbsp fish sauce
- 3 tbsp white vinegar
- 2 tbsp sugar
- 120 ml water
- 2 garlic cloves
- 1 chopped chilli
- 2 tbsp fresh lime juice
Method
- Make the sauce Heat the fish sauce, vinegar, sugar and water in a pan, stirring, until nearly boiling. Cool completely. Before serving, finely chop the garlic and chilli and stir in with the lime juice.
- Soften the paper Cut 6 sheets in half. Dip a whole sheet in warm water until soft and lay it flat, then dip a half-sheet and lay it vertically in the centre for strength.
- Fill Check the prawns and pork are cooked through. Put 3 prawn pieces horizontally about 4 cm from the top, then add perilla, pork, lettuce, mint and noodles.
- Roll Fold the sides in, fold the bottom up and roll tightly from bottom to top, pushing 2 garlic chives in at the end so they stick out.
- Serve Serve 2 rolls a person with the dipping sauce straight away.
Food safety
Prawns and pork must be cooked through before they go in, and the rolls eaten the same day, kept chilled. Shellfish and fish sauce are allergens. Wash hands and boards between raw and cooked ingredients.
Do not over-soak the paper.