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Traditional Vietnamese Rice Paper Rolls with 3 Sauces

Traditional Vietnamese Rice Paper Rolls - Goi Cuon

Fresh rice paper rolls are a delicious way to get more vegetables into your diet.

Course Dinner, Lunch
Cuisine Vietnamese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people + extra
Author Scruff

Ingredients

  • 1.5 L of boiling water
  • 400 - 500 gm of 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 of dried dongguan rice vermicelli
  • 1 head of butter lettuce (or your choice)
  • 1 continental cucumber, cut into strips
  • 1 bunch of Thai basil
  • 1 bunch of bunch of coriander
  • 1 packet of rice paper (20+)

Optional Extras

  • 1 packet of bean sprouts
  • 1 bunch of garlic chives
  • 1 bunch of mint
  • 2 carrots, cut into strips
  • 2 mangoes, cut into strips
  • 1 can of chopped pineapple

Hoisin Dipping Sauce (Personal Favourite)

  • 2 cups of reserved pork stock (water used to cook pork or just tap water for vegetarian option)
  • 1 cup of hoisin sauce
  • 1/2 tsp of palm vinegar or white vinegar
  • 1 tbsp / 15 ml of water
  • 3 tsp of cornstarch

Instructions

Preparing the Filling

  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.

Your Choice of Dipping Sauce

  1. For the traditional nuoc mam cham dipping sauce please or spicy peanut sauce please follow the links. For the hoisin dipping sauce, please move to the next step.

  2. Pour 2 cups of the pork stock through a strainer and into pot on medium - low heat.

  3. Add the hoisin and vinegar. Stir through until completely dissolved.

  4. 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.

  5. 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.

  6. Take off the heat and set aside.

Assembly (See also slideshow above)

  1. 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)

  2. Place the noodles towards the bottom of the rice paper.
  3. Top with the meat. vegetables and herbs.

  4. Roll the rice paper from the bottom and upwards.
  5. Once you've rolled over the filling, fold in the sides then continue rolling all the way to the top.

Recipe Notes

  1. My tip for cutting prawns in half is to have the tail pointing away from the knife and positioned towards your body. Pinch the the two ends of the prawn together and begin cutting the prawn through the backside. Be careful of your fingers as the knife cuts through the tail. Try to use a freshly sharpened medium sized kitchen knife and avoid using any knife with a serrated edge.
  2. Do not over saturate the rice paper. It will cause the rice paper to wilt too much and lose its elasticity. The rice paper will continue to soften once you take it out of the water.
  3. If you decide to roll the rice paper rolls for your guests or for a potluck dinner, then use baking paper as the divider. It is very important that you do not let them touch each other or you may find you have created the world's largest rice paper roll.
  4. If you want to keep costs down, then omit the prawns and replace with more pork or chicken. This will significantly reduce the overall cost of this dish.