Fresh Spring Rolls Goi Cuon
Dive into the vibrant flavors of Vietnamese cuisine with these Fresh Spring Rolls (Goi Cuon), a healthy and refreshing appetizer or light meal that's perfect for any occasion. These delicate rice paper wraps are bursting with a medley of fresh herbs like mint, Thai basil, and cilantro, alongside crisp julienned carrots, cucumber, and tender rice vermicelli noodles. Juicy, cooked shrimp add a touch of protein, while the homemade creamy peanut dipping sauce—featuring peanut butter, hoisin sauce, and a touch of garlic—takes these rolls to the next level of indulgence. Quick to prepare and visually stunning, these spring rolls are naturally gluten-free and packed with wholesome, aromatic ingredients. Ideal for dinner parties, meal prep, or simply enjoying a taste of Southeast Asia at home, you'll love every crunchy, herbaceous bite.
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 24 pieces Large cooked shrimp, peeled and deveined
- 150 grams Rice vermicelli noodles
- 6 leaves Romaine lettuce leaves, trimmed
- 60 grams Fresh mint leaves
- 40 grams Fresh Thai basil leaves
- 40 grams Fresh cilantro
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 4 tablespoons Peanut butter
- 4 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 clove Garlic, minced
- 3 tablespoons Warm water
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them under cold water to stop cooking, then set aside.
Prepare a large, flat dish filled with warm water to soften the rice paper wrappers. Set up a clean workspace for rolling.
Lay one rice paper wrapper in the warm water for about 10 seconds until it becomes soft and pliable but not too soggy. Gently remove and lay it flat on a damp kitchen towel or cutting board.
Place a half-leaf of romaine lettuce towards the bottom third of the wrapper. Add a small handful of rice vermicelli noodles on top.
Layer with a few mint leaves, Thai basil leaves, and cilantro. Add a small amount of julienned carrot and cucumber for crunch.
Place two shrimp halves above the vegetable and herb layer. Leave space at the top for folding.
To roll, take the bottom edge of the rice paper and tuck it snugly over the filling. Fold the two short sides inward, like wrapping a burrito. Continue to roll tightly to seal.
Repeat the process with the remaining rice paper wrappers and fillings.
To make the peanut dipping sauce, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, minced garlic, and warm water until smooth. Taste and adjust seasoning as needed.
Serve the spring rolls fresh with the peanut dipping sauce on the side. Garnish the sauce with crushed peanuts if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 34.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
