Goi Cuon Recipe (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.
Equipment
- Large shallow bowl or pie dish for dipping the rice paper in warm water
- Clean cutting board or flat surface for rolling the spring rolls
- Sharp knife to slice shrimp, pork belly, and veggies
- Strainer or colander to rinse and drain the noodles
Ingredients
- 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
Prepare the fillings
- Cook the rice vermicelli noodles, then rinse with cold water and drain well.
- Boil or steam the shrimp until fully cooked, then cut them in half lengthwise.
- Slice the cooked pork belly thinly. (if using)
- Wash and dry all herbs and vegetables.
Set up your rolling station
- Fill a large shallow bowl or dish with warm water.
- Place all the fillings (proteins, herbs, veggies, noodles) within reach.
- Use a clean cutting board or a large plate as your rolling surface.
Soften the rice paper
- Dip one sheet of rice paper into the warm water for a few seconds until soft and pliable.
- Lay it flat on your rolling surface.
Add the fillings
- In the lower third of the rice paper, layer a small amount of noodles, herbs, and vegetables of your choice.
- Add slices of pork on top, or a protein of your choice. (optional)
- Roll it up halfway, then place the shrimp halves pink side down near the top (so they show through the wrapper).
Roll it up
- Fold in both sides like an envelope.
- Continue rolling tightly from the bottom to the top until sealed.
Serve
- Serve fresh with dipping sauces like peanut hoisin sauce or nuoc cham.
Video
Nutrition Facts
Goi Cuon Recipe (Vietnamese Fresh Spring Rolls)
Amount per Serving
Calories
22
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Cholesterol
5
mg
2
%
Sodium
21
mg
1
%
Potassium
32
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.3
g
1
%
Sugar
0.1
g
0
%
Protein
1
g
2
%
Vitamin A
354
IU
7
%
Vitamin C
1
mg
1
%
Calcium
8
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.