Goi Cuon (Fresh Spring Rolls)
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make. “Spring rolls are also a great way to introduce kids to vegetable flavors,” Anderson says.
8 8 1/2-in. rice papers
2 oz. soaked rice noodles or cellophane yam noodles
8 medium shrimp
1 large carrot, shredded
4 leaves soft lettuce, such as butter or baby red leaf
1 cup fresh bean or smaller alfalfa sprouts (can be a mix)
1/2 cup mint leaves
16 chive sprigs
1/2 cup coriander leaves
- Layer ingredients on softened rice paper, putting things you want to show through down first. Work with one paper as next paper is soaking. Roll filled paper burrito style. It can be made a few hours in advance and held covered and chilled until serving time.
Note: Omit shrimp for vegetarian rolls or replace with equivalent volume of slivered tofu, slivered pork, chicken or julienned hardboiled egg.