International Cuisine > Vietnamese Cuisine > Rolls & Wraps (Vietnamese) > Spring Rolls (Goi Cuon) Recipe

Authentic Vietnamese Spring Rolls (Goi Cuon)

Learn how to make fresh and flavorful Vietnamese Spring Rolls (Goi Cuon) at home! This recipe provides a step-by-step guide to creating perfect spring rolls filled with vermicelli noodles, shrimp, pork, fresh herbs, and vegetables, all wrapped in delicate rice paper.

Prep Time
30 minutes
Cook Time
5 minutes (for noodles)
Servings
6
Ingredients
  • 12 Rice paper wrappers
  • 12 Cooked shrimp
  • 100 g Cooked pork belly
  • 50 g Rice vermicelli noodles
  • 1/2 cup Fresh mint leaves
  • 1/2 cup Fresh cilantro leaves
  • 6 Lettuce leaves
  • 1/2 cup Bean sprouts
  • 1/2 Carrots
  • 1/2 Cucumber
  • To serve Peanut sauce

Prepare the Ingredients

Start by cooking the rice vermicelli noodles according to package directions. Once cooked, rinse them under cold water and set aside to cool. Prepare the shrimp and pork belly. If using pre-cooked shrimp and pork, ensure they are ready to eat. Wash and dry all the fresh herbs and vegetables. Julienne the carrots and cucumber.

Soften the Rice Paper

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but not too soft. Be careful not to over-soak the rice paper, as it will become sticky and difficult to work with.

Assemble the Spring Roll

Lay the softened rice paper wrapper on a clean, flat surface. Place a lettuce leaf in the center of the wrapper. Add a small amount of rice vermicelli noodles, followed by a few slices of pork belly and shrimp. Add a small amount of julienned carrots, cucumber and bean sprouts. Top with fresh mint and cilantro leaves.

Roll the Spring Roll

Fold the sides of the rice paper wrapper over the filling, then tightly roll the spring roll from the bottom up, like a burrito. Make sure to keep the roll tight to prevent it from falling apart.

Repeat and Serve

Repeat the process with the remaining rice paper wrappers and filling ingredients. Serve the spring rolls immediately with peanut sauce for dipping. You can also prepare them ahead of time and store them in the refrigerator, wrapped in damp paper towels to prevent them from drying out.

Peanut Sauce Recipe (Optional)

For the peanut sauce, you'll need peanut butter, hoisin sauce, water, lime juice, and a touch of chili garlic sauce (optional). Adjust the ratios to your taste. Mix all the ingredients until smooth and creamy. If the sauce is too thick, add more water. If it's not flavorful enough, add more hoisin sauce or peanut butter.

Nutrition Facts Estimated per 100g of product

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 150-200
  • Protein: 8-12g
  • Fat: 5-10g (depending on peanut sauce)
  • Carbohydrates: 15-25g

Other Important Considerations for Nutrition

  • Sodium Content: Be mindful of the sodium content, especially if using pre-made sauces or processed meats.
  • Allergens: This recipe contains peanuts (in the peanut sauce) and shellfish (shrimp). Adjust the recipe accordingly if you have allergies.
  • Freshness: Use fresh ingredients for the best flavor and nutritional value.

← Authentic Beef Pho (Phở Bò) Bun Bo Hue: Spicy Vietnamese Noodle Soup →

FAQ

  • Can I make these spring rolls ahead of time?

    Yes, you can make them ahead of time. Wrap them individually in damp paper towels and store them in an airtight container in the refrigerator for up to 24 hours. This prevents the rice paper from drying out.
  • What can I substitute for pork?

    You can substitute pork with grilled chicken, tofu, or extra shrimp.
  • Can I use other vegetables?

    Yes, you can add other vegetables like shredded cabbage, bell peppers, or avocado.
  • How do I prevent the rice paper from tearing?

    Don't over-soak the rice paper. Just dip it briefly in warm water until it's pliable. Also, avoid overfilling the spring rolls.