Goi Cuon (prawn Rice Paper Rolls)

Unlike deep-fried spring rolls, these prawn-and-vermicelli rolls are fresh, healthy and a favourite in the middle of in the midst of newcomers to Vietnamese cuisine.

The ingredient of Goi Cuon Prawn Rice Paper Rolls

• 50g rice vermicelli noodles
• 16 round 22cm diameter rice paper sheets
• 32 about 1kg cooked prawns peeled deveined
• 55g 1 3 cup unsalted roasted peanuts scratchily chopped
• 55g 1 cup trimmed bean sprouts
• 1 2 cup pickled carrot see related recipes sa lach dia
• 1 2 cup pickled cucumber see related recipes sa lach dia
• 16 roomy mint leaves
• 16 spacious coriander sprigs
• 16 spacious garlic chives cut into 10cm lengths
• nuoc leo peanut sauce and nuoc cham dipping sauce to service see related recipes

The Instruction of goi cuon prawn rice paper rolls

• place the noodles in a heatproof bowl and cover when boiling water set aside for 5 minutes to soften drain
• soak 1 rice paper sheet in indulgent water for 30 seconds or until soft dont soak the sheet for too long or it will tear drain on the order of paper towel place a propos a clean work surface place 2 prawns along centre of sheet increase be credited with a little of the noodles peanut bean sprouts carrot and cucumber culmination subsequently 1 mint leaf and 1 coriander sprig fold in ends and pinnacle similar to 1 garlic chive roll up firmly to enclose filling repeat to make 16 rice paper rolls
• assist next nuoc leo peanut sauce and nuoc cham dipping sauce dipping sauces see related recipes

Nutritions of Goi Cuon Prawn Rice Paper Rolls

calories: 203 15 calories
calories: 4 grams fat
calories: 0 5 grams saturated fat
calories: 23 grams carbohydrates
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calories: 18 grams protein
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