Wednesday, July 4, 2007

Vietnamese Fresh Spring Roll - Goi Cuon

Viet Spring Roll

Lately, I am sure U will agree with me on the weather. It’s scorching hot !!!
I think U can cook an egg on the pavement in seconds.

On days like these, it will definitely kill anyone’s appetite or make one yearn for cold, cold stuff…like ice kachang with lots of ice…HaHa!

As for me, it’s agonizing enough to prepare meals on warm days and to slave over a hot stove in a poorly ventilated kitchen is worst than running a 2.4 !

Summer rolls aka Viet fresh spring rolls (Goi Cuon) is definitely an inviting sight for dinner. These rice paper rolls are so easy to make & guaranteed U’ll not see a drop of sweat or have oily pores after making them. Still can maintain your glam look, no doubts.
These rolls often include shrimp, pork/chicken, rice vermicelli, herbs, greens etc all rolled up and eaten with my favorite dipping sauce, Nuoc Cham or peanut sauce (Yikes!!!…not a fan of peanut butter).

The rice paper I bought this round are of a cheaper range thus they break easily when they are wet so I need to double up. I would suggest that U get a better grade paper for easily handling.

Wanna make some refreshing spring rolls for a warm summer night?

Follow my easy steps….

Viet Spring Roll

Viet Fresh Spring Rolls
(Serves 4)

What U need:
  • 4 Rice paper
  • 40g Thick vermicelli – cooked till soft
  • 8 large Shrimps – shelled, deveined & cooked
  • 100g Chicken – roasted & cut into bite size
  • 20g Mint – chopped finely
  • 40g Coriander – cut into even lengths
  • 2 pcs Lettuce – cut into 4 pcs
  • 1 small Carrot - shred finely


  1. To prepare the rice paper - Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on wet kitchen towel.
  2. In a row across the center, place 2 shrimp, few pieces of chicken, a handful of vermicelli, some shredded carrots, mint & coriander and lettuce.
  3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
  4. Serve with dipping sauce - Nuoc Cham

Viet Spring Roll Half

Nuoc Cham
What U need:
  • 40 ml Fish sauce
  • ½ cup Warm water
  • 20 ml fresh lime juice – add more if U like
  • 2tbsp Garlic - minced
  • 2tbsp Sugar
  • 2 Chilli padi – chopped finely


  1. Mix all ingredients well & chill till ready to use.
  2. U may adjust the taste accordingly to your palate.

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