Vietnamese Style Goi Cuon (Spring Rolls)

Nonstick pan; Cooking oil spray; Knife; Cutting board

10

15

Vietnamese

Vietnamese, Spring Rolls, Goi Cuon, Rice Paper Wrapper

lunch, dinner

1

1 sheet of rice paper wrapper

2 tablespoons cooked pork, thinly sliced

1/4 cup shredded lettuce

1/4 cup julienned carrots

1/4 cup julienned cucumber

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

Soak the rice paper wrapper in warm water for about 10 seconds until it is soft and pliable.

Place the softened wrapper on a flat surface and arrange the pork slices in the center.

Top with lettuce, carrots, cucumber, mint leaves and cilantro leaves.

Fold the sides of the wrapper over the filling and roll up tightly to form a spring roll.

Heat a non-stick pan over medium heat and lightly spray with cooking oil.

Place the spring rolls in the pan and cook for about 3 minutes per side until golden brown and crispy on both sides.

Calories – 300; Fat – 8g; Carbohydrates – 40g; Protein – 15g

This easy-to-make recipe for one serving of Vietnamese style Goi Cuon (spring rolls) is made with fresh vegetables, herbs, and pork wrapped in a thin rice paper wrapper then lightly fried until golden brown and crispy on both sides. Enjoy this delicious dish as an appetizer or light meal! List of

2

Banh canh, a thick noodle soup, is popular throughout Vietnam and often served with seafood or pork.