Cold spring rolls (goi cuon)
I've made these goi cuon with boiled eggs for protein, which look so cute cut in half through the rice paper and taste divine dipped in nuoc cham.
Description
I've made these goi cuon with boiled eggs for protein, which look so cute cut in half through the rice paper and taste divine dipped in nuoc cham.
Ingredients
- 8 eggs
- 16 sheets rice paper
- 1 bunch coriander (leaves picked)
- 1 bunch mint (leaves picked)
- 100 g rice vermicelli (cooked as per packet instructions)
- 1 cucumber (sliced into batons)
- 1/2 head lettuce (shredded)
- Nuoc cham (to dip)
Instructions
- Place a small pot of water on to boil. Once boiling, gently lower in eggs using a spoon. Set a timer for 7 minutes. Once the timer is done, remove the eggs and place them in a bowl of cold water. Set aside to cool and set out the rest of your ingredients. Once cool, peel and slice in half.
- To assemble, prepare a clean work surface to roll your goi cuon. This should be a plate or benchtop, but not a wooden chopping board as the paper will stick.
- Submerge a rice paper sheet in water, then place on your work surface. Place one egg half face down in the centre of the rice paper. Top with a little coriander, mint, vermicelli, cucumber and lettuce. Roll up like a burrito by folding in half, tucking the sides in and rolling up to close. Repeat with remaining sheets until all eggs are used up.
- Serve immediately with nuoc cham.