Goi cuon (prawn rice-paper rolls)

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Servs: 8  Makes: 16 PEICES  Prep: 30m  

In Europe, around the 1900s, a paperlike substance was originally known as rice paper, due to the mistaken notion that it is made from rice. In fact, it consists of the pith of a small tree, Tetrapanax papyrifer, the rice paper plant. The plant grows in the swampy forests of Taiwan, and is also cultivated as ornamental plant. In order to produce the paper, the boughs are boiled and freed from bark. The cylindrical core of pith is rolled on a hard flat surface against a knife, by which it is cut into thin sheets of a fine ivory-like texture. Dyed in various colors, this rice paper is extensively used for the preparation of artificial flowers, while the white sheets are employed for watercolor drawings. Due to its texture this paper is not suited for writing.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   50g rice vermicelli noodles 50g rice vermicelli noodles
•   16 round (22cm-diameter) rice-paper sheets 16 round (22cm-diameter) rice-paper sheets
•   32 (about 1kg) cooked prawns, peeled, deveined 32 (about 1kg) cooked prawns, peeled, deveined
•   55g (1/3 cup) unsalted roasted peanuts, coarsely chopped 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
•   55g (1 cup) trimmed bean sprouts 55g (1 cup) trimmed bean sprouts
•   1/2 cup pickled carrot 1/2 cup pickled carrot
•   1/2 cup pickled cucumber 1/2 cup pickled cucumber
•   16 fresh mint leaves 16 fresh mint leaves
•   16 fresh coriander sprigs 16 fresh coriander sprigs
•   16 fresh garlic chives, cut into 10cm lengths 16 fresh garlic chives, cut into 10cm lengths
•   PLEASE SEE MY OTHER RECIPES FOR PICKLED CARROT, AND CUCUMBER...THERE ALL IN MY RECIPES. OR YOU CAN GET PRE DONE FROM ANY ASIAN GROCERY STORES PLEASE SEE MY OTHER RECIPES FOR PICKLED CARROT, AND CUCUMBER...THERE ALL IN MY RECIPES. OR YOU CAN GET PRE DONE FROM ANY ASIAN GROCERY STORES

Instructions

1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.
2. Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don't soak the sheet for too long or it will tear). Drain on paper towel. Place on a clean work surface. Place 2 prawns along centre of sheet. Add a little of the noodles, peanut, bean sprouts, carrot and cucumber. Top with 1 mint leaf and 1 coriander sprig. Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make 16 rice-paper rolls.
3. THE SAUCE IS A SUGAR SYRUP... SUGAR, VINEGAR AND WATER...BOIL AND ADD SOME OF YOUR CARROT, POP SOME FINE CHOPPED CASPICUM AND CUCUMBER IN IT..
4. Notes & tips
5. Prepare this recipe to the end of step 2 up to 3 hours ahead. Cover and place in the fridge. Continue from step 3 just before serving.

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Note From The Chef

Tiffany G. April 26

what i have normally done with my family specially my sister....is to cut all ingredients and place them on the table...let everyone make there own... its fun to see people wrap them up.

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