Goi Cuon (Vietnamese Spring Roll with Pork and Prawns) You Have To Try

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Goi Cuon (Vietnamese Spring Roll with Pork and Prawns)

"This conventional snack is known by using many names, spring roll, salad roll, clean roll, Vietnamese roll. Whatever you need to call it, it is delicious, healthy, and one among my favorite matters to devour. Serve with nuoc cham (Vietnamese dipping sauce) or hoisin dipping sauce."

Ingredients :

half pound beef tenderloin, cut into thin strips
1/2 pound prawns, peeled and deveined
1/4 pound rice vermicelli noodles
1 (12 ounce) bundle rice wrappers (consisting of Blue Dragon®)
1 bunch sparkling cilantro, leaves picked from stems
5 spring onions, cut in half
1/4 cup sparkling mint leaves, or more to flavor
1/4 head romaine lettuce, cut into chunk-length portions

Instructions :

Prep : 45M	Cook : 6M	Ready in : 55M

Heat a skillet over medium warmth; prepare dinner and stir pork within the hot skillet till cooked via, 5 to 7 mins.
Bring a pot of water to a boil; add prawns and cook till meat is red. Drain water and slice prawns in half of lengthwise.
Fill a huge pot with gently salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook till vermicelli is gentle but firm to the chunk, 2 to 4 mins. Drain.
Fill a big shallow bowl with warm water.
Dip a rice wrapper into the warm water till softened, three to five seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half of, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom 1/3 of the wrapper; roll it up midway, tuck within the facets, and finish rolling the relaxation of the way. Repeat with the closing substances.

Notes :

For tasty results, marinate the beef first in a mixture of fish sauce, sugar, garlic, and shallots for among four and 24 hours.

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