Summer rolls (gỏi cuốn)
Fresh rice-paper rolls with prawns, pork, noodles and herbs, not fried, dipped in peanut or fish sauce. Light, fresh and eaten all over Vietnam.
Ingredients
- 12 rice-paper wrappers
- 12 cooked king prawns, halved lengthways
- 200 g cooked pork belly, thinly sliced
- 100 g cooked thin rice noodles
- Lettuce, mint, coriander and Thai basil
- For the sauce: 3 tablespoons of peanut butter, 2 of hoisin sauce, warm water and chopped peanuts
How to make it at home
- Have all the ingredients cut and ready before you start.
- Dip a wrapper in warm water for 2 seconds and lay it on a damp cloth.
- On the bottom third, place lettuce, noodles, herbs and pork; above that, uncovered, three prawn halves.
- Fold up the bottom, then the sides, and roll tightly: the prawns will show through the paper.
- Mix the peanut butter with the hoisin and water until runny, and serve with chopped peanuts.
The trick: Cover them with a damp cloth if you’re not eating them straight away, so they don’t dry out.