Goi Cuon – authentic Vietnamese spring rolls

Step 1

Finely dice the ginger, chilli pepper and garlic and add to a mixing bowl.

Step 2

Stir in the white wine vinegar, soy sauce, sugar, sesame oil and lemon juice well.

Step 3

Place into serving bowls, one per person.

Step 4

For the satay sauce, dice the ginger and garlic then mix in a bowl with the peanut butter, maple syrup, vinegar and soy sauce. Mix in a drop of water to thin it slightly.

Step 5

Grate the carrots and add in the sesame seeds, place in serving bowl.

Step 6

Thinly slice the pepper and chop the peanuts. Place both in separate serving bowls.

Step 7

Slice the spring onions – place in serving bowl.
 Chop or rip the salad leaves, don’t place in a serving bowl. Just kidding. Do it.

Step 8

Rip the basil or coriander leaves, yep, place in serving bowl.

Step 9

Optional: cook a few of your fave noodles according to packet instructions.

Step 10

To soften the rice paper sheets, dip into a large bowl of warm water (think bath temperature) for about three seconds. You can also use a tray for this.

Step 11

Fill your rice paper sheets with whichever ingredients you fancy.

Step 12

Fold in both ends (at the long end), then wrap like a burrito. The rice paper will be very sticky, so do it carefully. That’s it.

Step 13

Eat, and dip into sauce!