Goi cuon

Fresh spring rolls

Preparation info

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Appears in



By Terry Durack

Published 2002

  • About

In England, America and Australia, fresh spring rolls are currently riding the crest of the fusion popularity wave. Inventive young chefs all over the world are stuffing them with all manner of weird and not-always-wonderful things. The real secret, however, is to keep the filling fresh and relatively simple. The other secret is to eat them as soon as they are made.