Goi Con Vietnamese Spring Rolls
Delight your taste buds with Goi Con, traditional Vietnamese spring rolls that are as vibrant and fresh as they are delicious. These handheld bites feature a medley of flavors and textures wrapped in delicate rice paper, showcasing tender shrimp, savory pork loin, and soft rice vermicelli noodles. Herbaceous notes from fresh mint, Thai basil, and cilantro pair beautifully with crisp julienned carrots, cucumbers, and lettuce for a refreshing crunch in every bite. To top it off, these rolls come with a creamy, homemade peanut dipping sauce infused with hoisin and a touch of optional Sriracha for a spicy kick. Perfect as an appetizer or light meal, Goi Con is a healthy and gluten-free option that comes together in just 30 minutes. Impress your family and friends with these beautifully rolled treasures, served fresh for a burst of Vietnamese-inspired flavors!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Shrimp, cooked and peeled
- 200 grams Pork loin, cooked and thinly sliced
- 100 grams Rice vermicelli noodles
- 6 pieces Lettuce leaves
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 12 leaves Fresh Thai basil leaves
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 4 tablespoons Hoisin sauce
- 2 tablespoons Peanut butter
- 2 tablespoons Water
- 1 tablespoon Crushed peanuts
- 1 teaspoon Sriracha (optional)
Instructions
Prepare the rice vermicelli noodles by soaking them in hot water for 5-7 minutes or until tender. Drain and set aside.
Lay out your preparation station by arranging all the fillings (shrimp, pork, noodles, lettuce, herbs, carrots, and cucumbers) around a large bowl of warm water.
Dip one rice paper wrapper into warm water for about 5 seconds, ensuring it softens but remains manageable. Lay it flat on a clean, dry surface.
Place half a lettuce leaf onto the lower third of the rice paper. Add a small portion of rice vermicelli noodles, 1-2 slices of pork, julienned carrots, cucumber, and a few leaves of mint, cilantro, and Thai basil.
Lay 1 shrimp half slightly above the filling for visual appeal once rolled up.
Begin rolling the wrapper upward, tightly folding in the sides as you go, creating a neat cylindrical shape. Repeat with the remaining wrappers and fillings.
To make the peanut dipping sauce, combine hoisin sauce, peanut butter, and water in a small bowl. Mix until smooth. If desired, add Sriracha for spice. Top with crushed peanuts for an extra crunch.
Serve the spring rolls immediately alongside the peanut dipping sauce.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 508 mg | 11% | |
*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.
