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Goi Cuan Chay

Oct-15-2015
Chi - Asian Cookhouse
0 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Goi Cuan Chay RECIPE

Also called Vietnamese Spring Rolls, all the ingredients are wrapped in Vietnamese rice paper. Served with hoisin sauce & peanut sauce..

Recipe Tags

  • Veg
  • Pan Asian
  • Appetizers
  • Egg Free

Ingredients Serving: 5

  1. Rice Paper - 5 pieces
  2. Basil leaf whole - 10 gms
  3. Hoisin Sauce - 1 tsp
  4. Orange carrot juliennes - 30 gms
  5. Oyster Sauce - 1tsp
  6. Peanut Sauce - 1 tbsp
  7. Peeled Garlic - 1/4 tsp
  8. Refined Soyabean Oil - 1 tsp
  9. Vermicilli Noodles cut - 50 gms
  10. Salt to taste
  11. Fresh Mushroom Very thinly sliced - 4 pieces
  12. Light Soya Sauce - tbsp
  13. Sugar - 10 gms
  14. Water warm - 100 ml

Instructions

  1. Heat Refined Soyabean Oil 
  2. Add Peeled Garlic, Orange Carrot and Fresh Mushroom
  3. Cook until soft 
  4. Add Light Soya Sauce, Sugar and Oyster Sauce
  5. Add Salt
  6. Set mixture aside to cool
  7. Cook Rice Noodles in boiling water until soft
  8. Drain well and leave to cool
  9. Mix vegetables & noodles 
  10. Add Peanut Sauce
  11. Add Hoisin Sauce 
  12. Dip each sheet of Rice Paper in warm water 
  13. Place on a flat surface 
  14. Place a small amount of filling in the centre of the Rice Paper
  15. Add noodles and Basil Leaf on top of the filling
  16. Fold the two sides of the Rice Paper into the centre and make a roll 

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