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Goi Cuon – Fresh Rice Paper Rolls

Goi Cuon – Fresh Rice Paper Rolls

Servings
2
Prep
15 m
Cook
30 m

Recipe By: Chef Ha Nguyen

Fresh rice paper rolls can be a go-to healthy snack that's bursting with fresh flavours and textures. Easy to make and flexible with ingredients.

Ingredients

4 pcs Meat (chicken, duck, prawn or pork) boiled, sliced except prawns - 1/4 finger size
80 g Bun - Cooked Vietnamese style noodle - boil and drain
1/2 handful Herbs (mint, Thai basil, Vietnamese mint, garlic chives)
1/2 handful Julienne vegetables (carrot, cucumber, iceberg or sprouts)
. . Tofu or vegan meats for vegetarian instead of meats

Directions

1
- Wash the vegetables and julienne into thin pieces around 4mm thick. Pick up herbs, wash and drain well.
- Slice pork into thin pieces, you can marinate in a mixture of ginger, soy, chopped garlic and vegetable oil - not too much
- Soak and lay the rice paper sheets on a flat, clean surface.
- Place the julienne vegetables and pork together across the middle of the sheet, up to the edge of the left side and leaving about 3-4cm on the right side.
- Fold the sheet over itself, tucking it in close to the filling to compact it into a ‘log’ shape. Fold the right-hand side of the sheet in, then continue rolling tightly.
- Repeat until you have made the desired number of Rice Paper Rolls.
- You can make them 2 hours before and place a damp tea towels over them. Leave them outside.

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Printed From otaokitchen.com.au 05/30/2026