Shrimp Spring Rolls Goi Cuon
Discover the vibrant flavors of Vietnam with these fresh and healthy Shrimp Spring Rolls (Goi Cuon). This recipe combines tender shrimp, delicate rice vermicelli noodles, and a colorful medley of crisp vegetables like julienned carrots and cucumbers, all wrapped in translucent rice paper. Fragrant herbs, including Thai basil, mint, and cilantro, elevate each bite with their aromatic freshness. Paired with a creamy, homemade peanut dipping sauce that features hoisin, peanut butter, and a hint of sriracha, these spring rolls are a perfect balance of lightness and indulgence. Ready in just 40 minutes and ideal for parties or light lunches, this dish is a showstopper packed with flavor, texture, and wholesome nutrients.
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Recipe Information
Ingredients
- 12 pieces Large shrimp (peeled and deveined)
- 100 grams Rice vermicelli noodles
- 12 pieces Rice paper wrappers
- 6 pieces Romaine lettuce leaves (or green leaf lettuce)
- 24 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro
- 24 leaves Fresh Thai basil leaves
- 1 medium Carrots (julienned)
- 1 medium Cucumber (julienned)
- 2 cups Hot water (for dipping rice paper)
- 2 tablespoons Crushed roasted peanuts (optional, for garnish)
- 4 tablespoons Hoisen sauce (for peanut dipping sauce)
- 2 tablespoons Peanut butter (for peanut dipping sauce)
- 2 tablespoons Water (for peanut dipping sauce)
- 1 teaspoon Rice vinegar (for peanut dipping sauce)
- 1 teaspoon Sriracha (optional, for peanut dipping sauce)
Instructions
Bring a medium pot of water to a boil and add the shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque. Drain and set aside to cool. Slice each shrimp in half lengthwise.
In the same pot, cook the rice vermicelli noodles according to the package instructions until tender (about 4-5 minutes). Drain, rinse with cold water, and set aside.
Prepare the peanut dipping sauce by combining hoisin sauce, peanut butter, water, rice vinegar, and sriracha in a small bowl. Mix until smooth. Adjust consistency with water as needed.
Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 5-7 seconds until softened but still slightly firm. Lay it flat on a clean work surface.
Place 2 halves of shrimp (cut-side up) in the center of the rice paper. Add a small handful of rice vermicelli noodles, a piece of lettuce, 2 mint leaves, 1 sprig of cilantro, 2 Thai basil leaves, a few julienned carrots, and a few julienned cucumbers.
Fold the bottom of the rice paper over the filling, then fold in the sides. Roll tightly but gently, until the ingredients are fully enclosed. Repeat with the remaining wrappers and fillings.
Arrange the spring rolls on a serving platter, optionally garnishing with crushed roasted peanuts. Serve with the prepared peanut dipping sauce on the side.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 407 mg | 9% | |
*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.
