Goi Cuon Recipe
Goi Cuon are Vietnamese fresh spring rolls. They are also called Summer Rolls.
Unlike fried Vietnamese spring rolls, these fresh rolls are commonly wrapped with Vietnamese rice paper with rice vermicelli, fresh vegetables, herbs, boiled shrimp and sliced pork.
There are a variety of recipes with grilled pork, pork sausage, salmon and mini fried spring rolls inside the fresh rolls.
This appetizer is commonly served with dipping sauce, for examples: hoisin peanut sauce or a basic Vietnamese dipping sauce called Nuoc Cham.
How to Make Goi Cuon?
Making homemade Goi Cuon is very easy and takes less than 30 minutes from start to finish.
First, prepare the filling of cooked rice noodles, boiled shrimp, fresh vegetables and herbs.
Next, soak the rice paper in luke warm water to soften them.
The last step is to roll the fresh spring rolls using the rice paper. In this recipe, I will teach you the step-by-step techniques on how to wrap goi cuon.
Peanut Dipping Sauce
In most Vietnamese restaurants, the rolls are served with a brown colored peanut sauce flavored with Hoisin sauce.
It’s the perfect dipping sauce and take only 5 minutes to make.
Frequently Asked Questions
Can I Use Grilled Pork As the Filling?
Yes, you can. Grilled pork fresh spring rolls are called Goi Cuon Thit Heo Nuong.
In fact, they are probably the best with charred and grilled pork inside the rolls.
Can I Make the Recipe into Vegan or Vegetarian Recipe?
Yes, you can. Just substitute the protein into soy protein, for example, fried tofu slices and this recipe will be 100% vegan and vegetarian.
The peanut sauce is vegan and vegetarian friendly.
How Many Calories per Serving?
This recipe is only 178 calories per roll.
What to Serve with This Recipe?
Serve this dish with other Vietnamese recipes. For a healthy Vietnamese meal and easy weeknight dinner, I recommend the following recipes.
Goi Cuon (Vietnamese Fresh Spring Rolls)
Easy Goi Cuon recipe wrapped with rice noodles, vegetables, herbs and shrimp. These Vietnamese fresh spring rolls are served with hoisin peanut dipping sauce.
Ingredients
- 6 oz. dry Vietnamese rice sticks (rice noodles or vermicelli)
- 6 oz. peeled and deveined shrimp
- 3 leaves lettuce
- 8 sheets Vietnamese rice paper
- 2 oz. carrot, peeled and cut into thin strips
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
Hoisin Peanut Dipping Sauce:
- 4 tablespoons hoisin sauce
- 1 tablespoon creamy peanut butter
- 4 teaspoons apple cider vinegar
- 1/4 cup warm water
- sugar to taste
- 1 tablespoon roasted peanuts coarsely chopped
Directions
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1Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
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2In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
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3Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
To assemble Goi Cuon
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1
Dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
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2Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Make sure the filling is wrapped tightly. Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down. Continue to roll it over. Repeat the same until everything is used up.
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3Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl adn garnish with the chopped roasted peanuts.
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4Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.
This is an amazing and easy recipe! good job!
Love these rolls. 5 stars in taste.
Thanks Letti :)
Love this goi cuon recipe. Tried many unsuccessful and not authentic recipe so glad these came out exactly like my favorite Viet restaurants. The dipping sauce is on point!!!
Thanks Lauren, I am so glad you finally found my goi cuon recipe. Please try more recipes on my site: https://reference.rasamalaysia.com/recipe-index-gallery/
My kids made these last night – sisnt look as pretty as true pictures above but they were delicious – sauce was the best part, tasted exactly like in a restaurant.
Awesome, so happy you tried out these Vietnamese spring rolls recipe.
Did you know that “peanut butter” is not a staple food/ingredient in Vietnamese cuisine? Vietnamese cooks chopped/crushed roasted peanuts (NOT minced or puree… because there was no machinery available to do this in VN) and add them to various VN dishes, including sauces. I know because I’m Vietnamese and my parents owned and operated one of the few Vietnamese restaurants in 1976 in Hawaii. So, to call “Vietnamese Hoisin Peanut Dipping Sauce” and to use “peanut butter” as an ingredient for the dipping sauce are NONauthentic.
Chowder – Thanks for your comment. I live in SoCal and I go to Little Saigon a lot. Every “authentic” Vietnamese restaurants here have the Hoisin Peanut Dipping Sauce, made with Hoisin Sauce and Peanut butter and topped with crushed peanuts. Hoisin sauce is always on the table side with Sriracha as a condiment. Sriracha is Thai and not Vietnamese. I have also been to Vietnam and I have found the same dipping sauce in HCMC and central Vietnam. Cuisine is fluid, it evolves and changes and incorporates new ingredients and techniques. And I think that makes it so interesting!
Ok, since you’ve replied…my comments are meant for “authenticity” only. In America as a cook / chef…you’re encouraged to be creative with recipes. I’ve been to Little Saigon in Santa Ana, CA and visited many restaurants there too. Most restaurants I’ve visited in Little Saigon, I’ve hardly ever gone back because the dishes served did NOT taste authentic i.e., your “Vietnamese Hoisin Peanut Dipping Sauce” recipe. Similarly, I’ve been back to Vietnam many times too and I’ve eaten at hotel and street side restaurants/cafes. The hotel restaurants catered to the tourists and the streetside restaurants catered to locals.
Additionally, there are Northern and Southern Italian Cuisine, Cantonese, Hunan, Sichuan, etc. Chinese Cuisine. The dishes are made with ingredients sourced locally. So, your “Vietnamese Hoisin Peanut Dipping Sauce” is paired WRONGLY to your “Fresh Spring Roll – Grilled Pork” recipe. Because, Vietnamese spring rolls with grilled pork is paired with either a shrimp paste based sauce (from the North) or a fish sauce based sauce (from the South)…depends on which rice wrapper you use…both sauces are heavily diluted because the base sauces are highly concentrated. Your Hoisin dipping sauce should be paired with spring rolls made with vermicelli noodles, asian mints, boiled shrimp and pork. Refer to comments by Jacqueline Le | October 26, 2011 at 11:17 AM…for further details.
Lastly, yes, Sriracha is a town/village in Thailand. However, the “Sriracha” hot sauce that most Americans are familiar with is made by a Vietnamese. David Tran (Tran is a Vietnamese sir name) who is the founder of Huy (Huy is a Vietnamese name) Fong Foods. Mr. Tran began making “Sriracha” hot sauce in 1980…when asian cuisine was NOT hip and trendy, mostly for Vietnamese pho restaurants in Santa Ana, CA…and he didn’t patent the Sriracha sauce name because US patent law does not allow the patenting of a place. Now, you can find “Sriracha” hot sauce everywhere….but they are NOT the same authentic taste compared to Sriracha hot sauce made by Huy Fong Foods.
Chowder – the conversation of authenticity and who owns what and who invented what, is ultimately futile. I am a Malaysian. This recipe was actually contributed by Todd and Diane, if you read the intro. Diane is Vietnamese. To me, Vietnamese fresh spring rolls can be paired with either nuoc mam cham or hoisin peanut sauce. Both are delicious. To me, the key is to embrace the cuisine and people are loving it, BUT without losing the soul and taste structure of that cuisine. This recipe is Vietnamese, pure and simple. Your points are noted and I won’t comment further. PS: I know the origins of Sriracha rooster sauce, the Thai town and Vietnamese owner; again, I am Chinese-Malaysian and I am from the crossroad of Asia. I am here to make Asian foods accessible to general American home cooks. :)
Thank you for this great recipe. Ignore people’s ugliness. Keep up the good work.
Thanks.
Hey Bee, great recipe for the goi cuon ! I just posted a vegan version of them. They’re called goi cuon chay as you may know. I will have to try your dad’s sauce next time ;-)
Do you put all the herbs inside one roll or just one?