Goi Cuon (Vietnamese Fresh Spring Roll)

Yield: 4 servings

Ingredients

• 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.

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