Vietnamese Fresh Spring Rolls (Goi Cuon)
Light and refreshing Vietnamese fresh spring rolls packed with herbs, vegetables, and shrimp, served with a savory peanut dipping sauce. These healthy appetizers are only 85 calories per roll and perfect for entertaining.
Added by Recipe Organizer Team
30m
8
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Ingredients
- 8 large cooked shrimp, peeled and halved lengthwise
- 8 round rice paper wrappers (22cm/8.5 inch)
- 2 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 8 butter lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 3 tablespoons peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2-3 tablespoons warm water
- 1 teaspoon chili garlic sauce (optional)
Instructions
- 1
Prepare noodles and vegetables
Cook rice vermicelli according to package directions, drain and rinse with cold water. Prepare all vegetables by julienning carrot and cucumber into thin matchsticks. Wash and dry all herbs thoroughly.
- 2
Make peanut dipping sauce
In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, sesame oil, minced garlic, and chili garlic sauce if using. Gradually add warm water until you reach a smooth, dippable consistency.
- 3
Prepare rice paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper in water for 15-20 seconds until it begins to soften but is still slightly firm. Place on a clean, damp kitchen towel.
- 4
Add shrimp and herbs
Place 2 shrimp halves cut-side down on the bottom third of the rice paper wrapper. Layer with 2-3 mint leaves, cilantro, and Thai basil directly over the shrimp so they'll be visible through the wrapper.
- 5
Add vegetables and noodles
Add one lettuce leaf, a small handful of rice noodles, and some julienned carrot and cucumber on top of the herbs. Be careful not to overfill.
- 6
Roll tightly
Fold the bottom edge of the rice paper over the filling, then fold in both sides. Roll tightly from bottom to top, keeping the filling compact. The rice paper should stick to itself.
- 7
Serve immediately
Place completed roll seam-side down on a plate and cover with a damp towel. Repeat with remaining ingredients. Serve immediately with peanut dipping sauce, or refrigerate for up to 4 hours.
Chef's Tips
Keep rice papers slightly underdipped - they'll continue to soften as you work. If they become too soft and tear, they were soaked too long. Work with one wrapper at a time and keep completed rolls covered with a damp towel to prevent drying out.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this vietnamese fresh spring rolls (goi cuon)
How long does it take to make Vietnamese Fresh Spring Rolls (Goi Cuon)?
The listed total time is 40 minutes. Prep time is 30 minutes and cooking time is 10 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Vietnamese Fresh Spring Rolls (Goi Cuon) recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Vietnamese Fresh Spring Rolls (Goi Cuon) recipe?
The listed difficulty level is medium.