Unofficial goi cuon

I'm going slightly off-piste here. Goi cuon are small, Vietnamese rice paper rolls, often called summer rolls or salad rolls. They're most commonly served with a nuoc cham (fish sauce and vinegar) dipping sauce. Sometimes you find them with a salty peanut and hoisin dipping sauce instead. But over here at The Asian Street, we're wild and crazy gals, so when I make goi cuon, I add a spicy peanut sauce directly to the roll and serve with nuoc cham on the side.

I know, I know! That's not traditional. It's not even Vietnamese. But, y'know: live dangerously. Que sera sera. Living la vida loca. So here we are, scoffing these fresh rolls. And you know what? They taste pretty good! Here come the villagers with the pitchforks....

Recipe

Rice paper wrappers
Cellophane noodles (aka mung bean noodles, aka vermicelli noodles)
Cucumber
Carrot
Small, cooked prawns, diced
Fresh herbs and greenery of your choice (mint, coriander, basil, and garlic chives are all good)

Peanut sauce
1 tbsp smooth peanut butter
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 tsp minced lemongrass
1 tsp minced chilli (sambal olek)
1 tsp shrimp paste
2 tbsp water

Dipping sauce (nuoc cham)
1 tsp fish sauce
1 tsp rice vinegar
1 tsp sugar
1 tbsp water
1/4 tsp minced chilli, or a few slices fresh chili
1/4 tsp minced or sliced garlic

First, put the noodles in a large bowl and poor over boiling water. Leave to soften while you julienne the carrot and cucumber, prepare the shrimp, and wash the herbs.

Prepare the dipping sauce by heating the water and sugar (to speed dissolving), then stir in the other ingredients and set aside.

Next, prepare the peanut sauce by mixing all the ingredients and cooking very briefly (I basically microwave until it bubbles and thickens).

By this time the noodles should be ready, so drain and refresh in cold water, then drain again.

Now it's time to assemble:
Cover a dinner plate with a thin layer of water, and wet a section of your counter top (this is to stop your rolls sticking).
Dip each rice paper wrapper in the water on the plate (a quick half second dip on each side) and shake off the excess, then lay on the damp counter. Pile up with noodles, vegetables, prawns and herbs. Add a smear of peanut sauce, then roll up tightly.
Repeat until you've assembled all the rolls.

Serve with the nuoc cham.

Serves: as many as you make
Preparation and cooking time: 10-15 minutes
NOTE: if you want a more traditional goi cuon, leave out the peanut sauce and add thin strips of roast pork.