print this recipe print this recipe

Vietnamese Frewsh Spring Roll (Goi Cuon)Goi Cuon (Vietnamese Fresh Spring Roll)

Yield: 4 servings


  • 8 rice paper
  • 3 ounces vermicelli ..... soaked in warm water for 20 minutes and drain
  • 1 1 small cucumber ..... cut into match stick size
  • 1 carrot ..... cut into match stick size
  • 1 avocado ..... thinly sliced
  • 16 prawn ..... cooked and cleaned
  • 1/2 cup coriander leaves
  • 1 large bowl of water
  • Nuoc cham (Vietnamese dipping sauce)

Cooking Directions

  1. Boil water in a medium sauce pan and drop in the soaked vermicelli for a few minutes. Drain and rinse with cold water. Set aside.

  2. Soak 1 rice paper in a bowl of water for 30-40 seconds until it's softend. Then take it out on the clean damped tea towel (working with 1 rice paper at a time).

  3. Place a small amount of vermicelli then small amount of cucumber, carrot, avocado, two prawns and coriander leaves in the middle of rice paper.

  4. Fold bottom 1/3 of the paper then sides. Roll up.

cilantro salad

Tuna carpaccio with celery and wasabi-mayo sauce

Vietnamese Style Shu Mai

Carrot and shrimp kakiage

Chestnuts Soup

corn and yellow beets chowder

Watermelon and tomatillo gazpacho

split peas, sweet potatoes and coconut milk soup

Fresh corn and avocado salad

17 Bean & Barley Salad

Couscous salad

Vietnamese Spring Roll