Goi Cuon Vietnamese Cold Spring Rolls
Delight your taste buds with Goi Cuon, traditional Vietnamese cold spring rolls that are as refreshing as they are flavorful. These light and healthy rolls feature silky rice paper wrappers encasing a colorful medley of fresh herbs like mint, cilantro, and Thai basil, along with crisp julienned carrots and cucumber, tender rice vermicelli noodles, and succulent shrimp. Perfect for summer or any occasion, these rolls are served with a creamy, savory peanut dipping sauce made with hoisin and soy sauce, topped with crushed peanuts for a delightful crunch. Quick to assemble with just 30 minutes of prep time, Goi Cuon is an ideal appetizer or snack that brings the vibrant flavors of Vietnamese cuisine to your table. Whether you're looking for a crowd-pleaser or a fresh, wholesome treat, these Vietnamese spring rolls are sure to impress!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 200 grams Rice vermicelli noodles
- 12 large pieces Cooked shrimp, peeled and deveined
- 6 leaves Lettuce leaves
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 12 leaves Fresh Thai basil leaves
- 1 medium Carrot, julienned
- 1 small Cucumber, julienned
- 3 tablespoons Peanut butter
- 3 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Water (for sauce)
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process, then set aside.
Prepare the shrimp by slicing each piece in half lengthwise (if the shrimp are large). Set aside.
Set up a workstation with all your ingredients chopped and prepared: noodles, shrimp, lettuce, herbs, carrots, and cucumber.
Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens slightly. Be careful not to over-soak as it will become too fragile to handle.
Place the softened rice paper wrapper on a clean, damp kitchen towel or a cutting board.
Lay a piece of lettuce on the bottom of the rice paper (closest to you) as the base. Add a small handful of rice noodles, 2-3 pieces of shrimp, a few mint leaves, cilantro sprigs, Thai basil leaves, and a small portion of julienned carrots and cucumber.
Fold the sides of the rice paper inward, then tightly roll it up from the bottom, similar to rolling a burrito. Repeat with the remaining rice paper and filling ingredients until all spring rolls are assembled.
To make the peanut dipping sauce, combine the peanut butter, hoisin sauce, soy sauce, and water in a small bowl. Mix until smooth. Adjust the consistency with additional water if needed.
Serve the spring rolls immediately with the peanut dipping sauce on the side. Optionally, garnish the sauce with crushed peanuts for added texture.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1667 mg | 35% | |
*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.
