Goi cuon

Ingredients

• 4-5 sheets of rice paperAs needed
• cooked rice vermicelli noodles.5 cup
• 4-5 cooked shrimpAs needed
• cooked pork belly, thinly sliced50g
• Lettuce leavesAs needed
• Fresh herbs (mint, cilantro)As needed
• For the peanut dipping sauce:As needed
• hoisin sauce2 tbsp
• peanut butter1 tbsp
• water1 tbsp
• A squeeze of lime juiceAs needed

Instructions

1. 1

   Step 1

   Cook rice vermicelli noodles according to package directions. Drain and set aside.

2. 2

   Step 2

   Cook shrimp and thinly slice pork belly.

3. 3

   Step 3

   Dip a sheet of rice paper in warm water for a few seconds until it becomes pliable.

4. 4

   Step 4

   Lay the rice paper flat and place a lettuce leaf on it.

5. 5

   Step 5

   Top with a small amount of rice noodles, fresh herbs (like mint and cilantro), cooked shrimp, and sliced pork belly.

6. 6

   Step 6

   Fold the bottom edge of the rice paper over the filling, then fold in the sides.

7. 7

   Step 7

   Roll the spring roll tightly to enclose the filling.

8. 8

   Step 8

   Serve with a peanut dipping sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Goi cuon works well as a short-term grab-and-go option when stored in a sealed container in the fridge.