Goi Cuon with Nuoc Cham & Goi Gu GU

Ingredients

• 15 sheets three rolls p/p Rice paper wrappers
• 5 Deshelled frozen tails Prawns
• 30g Squid Tentacles
• 10 leaves each Coriander/Thai basil/Mint
• Bean sprouts
• Assorted mushrooms
• 6 Spring Onions
• 2 Bell peppers
• 1 shredded Red cabbage
• 15 leaves Baby lettuce leaves
• 30g Butter 5 cloves garlic 30g bacon fat
• 1 sliced Red chilli
• 1 lime
• 1 1/2 tbl Fish sauce
• 1 tbl Caster sugar

Goi Gu Gu (Papaya side salad) & Dressing 

• 1 Papaya
• ½ Cucumber
• ½ Carrot
• ¼ Red onion
• Small punnet Coriander
• 2 tbl Roasted chopped peanuts
• 2 tbsp Fish sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• ½ lime
• 2 tsp garlic
• 1 chilli

Method

Spring rolls

1. Finely chop prawns & fry lightly in garlic
2. Finely chop squid tentacles & fry lightly in garlic 
3. Soak rice wrappers in warm water
4. Julienne all veg & prep other herbs
5. Assemble spring rolls

Nuoc cham

1. Nuoc cham – crush garlic place in bowl
2. Slice chilli & add to garlic
3. Mix in ½ lime juice & zest
4. Add fish sauce & caster sugar
5. Add warm water & mix – set aside

Salad dressing

• Make salad dressing by mixing all ingredients in bowl 

Goi Gu Gu

1. Peel all veg, julienne all
2. Remove seeds from cucumber & papaya & julienne
3. Serve 3 spring rolls per person with dipping sauce & dressed salad on side