Goi Cuon (Vietnamese Fresh Spring Rolls)
Vietnamese fresh spring rolls (goi cuon) with shrimp, herbs, noodles, and rice paper, served with peanut sauce or nuoc cham for dipping.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack rice paper ((bánh tráng))
- warm water (for soaking rice paper)
- cooked shrimp (sliced in half lengthwise (about 2–3 halves per roll))
- cooked pork belly (thinly sliced (optional, 1–2 slices per roll))
- mint (to taste, (2–3 leaves per roll))
- cilantro (to taste (optional, a few sprigs))
- lettuce (to taste)
- cucumber (julienned (about 2–3 thin strips per roll))
- carrot (julienned (about 4–5 thin strips per roll))
- cooked rice vermicelli ((a little per roll))
Instructions
- 1
Prepare the fillings
- 2
Cook the rice vermicelli noodles, then rinse with cold water and drain well.
- 3
Boil or steam the shrimp until fully cooked, then cut them in half lengthwise.
- 4
Slice the cooked pork belly thinly. (if using)
- 5
Wash and dry all herbs and vegetables.
- 6
Set up your rolling station
- 7
Fill a large shallow bowl or dish with warm water.
- 8
Place all the fillings (proteins, herbs, veggies, noodles) within reach.
- 9
Use a clean cutting board or a large plate as your rolling surface.
- 10
Soften the rice paper
- 11
Dip one sheet of rice paper into the warm water for a few seconds until soft and pliable.
- 12
Lay it flat on your rolling surface.
- 13
Add the fillings
- 14
In the lower third of the rice paper, layer a small amount of noodles, herbs, and vegetables of your choice.
- 15
Add slices of pork on top, or a protein of your choice. (optional)
- 16
Roll it up halfway, then place the shrimp halves pink side down near the top (so they show through the wrapper).
- 17
Roll it up
- 18
Fold in both sides like an envelope.
- 19
Continue rolling tightly from the bottom to the top until sealed.
- 20
Serve
- 21
Serve fresh with dipping sauces like peanut hoisin sauce or nuoc cham.