Goi Cuon (Fresh Spring Rolls)

Name: Goi Cuon (Fresh Spring Rolls)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 16 rice paper rounds; 300g cooked prawns, halved; 100g rice vermicelli, cooked; 1 head butter lettuce, leaves separated; 1 handful fresh mint; 1 handful coriander; 1 handful Thai basil; 1 carrot, julienned; peanut sauce to dip

Vietnamese fresh rice paper rolls with prawns, herbs, noodles and peanut sauce. Dipping the rice paper only briefly, until just pliable, stops it turning gummy and impossible to roll tightly.

Total time

20 min

Prep

20 min

Cook

0 min

Difficulty

easy

Cuisine

Vietnamese

gluten-free

Ingredients

16rice paper rounds

300gcooked prawns, halved

100grice vermicelli, cooked

1 headbutter lettuce, leaves separated

1 handfulfresh mint

1 handfulcoriander

1 handfulThai basil

1carrot, julienned

peanut sauceto dip

Instructions

Dip each rice paper briefly in warm water until just pliable.

Lay on a board. Place lettuce, noodles, herbs, carrot and 2 prawn halves in the centre.

Fold sides in, roll up tightly.

Serve immediately with peanut dipping sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

114

Protein

18.8g

Fat

0.4g

Carbs

8.9g

Fiber

1.3g

Sodium

99mg

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