Have you tasted Goi cuon or Vietnamese Spring Rolls?

Last Christmas while traveling to Vietnam and Cambodia,I happened to chance upon Vietnamese people making rice paper or banh trang and was fascinated by the process in which soaked raw rice is ground with water into slurry. Then some thick old batter is added and the maker of the rice paper then spreads the batter onto a pre-stretched cloth over a wide pot of boiling water. After the batter has been thinly spread,a bamboo lid covers the rice paper. The resulting product is steamed for about half a minute and transferred to a rack to cool down.

After a long day of sightseeing in the hot sun and having bought a couple of boxes of rice paper I was extremely keen to find out how I can use it to make an exotic south asian appetizer. My dinner that night at the hotel consisted of Goi Cuon or the Vietnames spring roll or the salad roll as it is called in the West. The fresh herbs,the soft meat or mushrooms,the spiciness of the sauce and the crisp lettuce offer a well-balanced taste and texture. The cucumber,carrots,lettuce and coriander/basil popping out of the translucent rolls,make the rolls look divine. The recipe is simple,the taste is unbeatable and fresh,particularly for the summers. I can assure you this will be a hit at all your parties and especially for those who are watching their weight.

RECIPE:

Ingredients

6 cups water

About half a kilo of cooked medium shrimp/shredded chicken/stir fried mushrooms cut into slices

4 ounces uncooked rice noodles glass noodles

12 8-inch round sheets rice paper available at food hall or other speciality food stores

1/4 cup hoisin sauce or Thai chilli sauce for vegetarians

3 cups shredded lettuce,shredded carrots and cucumber

1/4 cup thinly sliced fresh basil

1/4 cup thinly sliced fresh mint

Preparation

To prepare rolls,prepare shrimps/chicken or mushrooms and place in a plate.

Place noodles in a large bowl; cover with boiling water. Let it stand for 3-5 minutes and drain.

Add cold water to a large,shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let it stand until soft. Place rice paper sheet on a flat surface.

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Spread 1 teaspoon hoisin sauce/Thai chilli sauce in the centre of sheet; top with the topping of your choice,1/4 cup lettuce,cucumber and carrot mixed,about 2 1/2 tablespoons noodles,1 teaspoon basil,and 1 teaspoon mint. Fold sides of sheet over filling,roll tightly and gently press sides to seal. Place roll,on a platter and cover to keep from drying. Serve with a dipping sauce of your choice: peanut sauce or honey chilli sauce are recommended.