Vietnamese Fresh Spring Rolls Goi Cuon
Delight your taste buds with the vibrant and healthy flavors of Vietnamese Fresh Spring Rolls (Gỏi Cuốn), a dish that embodies fresh, wholesome ingredients and simple elegance. These expertly rolled delicacies feature delicate rice paper wrappers filled with a medley of ingredients—succulent shrimp, tender pork (optional), silky rice vermicelli noodles, crisp lettuce, and a bouquet of fragrant herbs like mint, Thai basil, and cilantro. Bright, crunchy julienned carrots and cucumber add texture, while the star is undoubtedly the creamy, savory peanut dipping sauce made with hoisin, peanut butter, and soy sauce, garnished with crushed peanuts for extra flair. Perfect as an appetizer, light meal, or snack, these rolls are not only visually stunning but also incredibly easy to make, with just 30 minutes of prep time. Serve these versatile, gluten-free rolls as a refreshing addition to your meal roster for a true taste of Vietnam!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, deveined and halved lengthwise
- 12 pieces Thin slices of cooked pork (optional)
- 200 grams Cooked rice vermicelli noodles
- 6 leaves Romaine lettuce leaves or butterhead lettuce
- 1 cup Fresh mint leaves
- 1 cup Fresh Thai basil leaves
- 1 cup Fresh cilantro leaves
- 1 large Julienned cucumber
- 1 large Julienned carrots
- 4 tablespoons Hoisin sauce
- 3 tablespoons Creamy peanut butter
- 1 tablespoon Soy sauce
- 2 tablespoons Water
- 2 tablespoons Crushed peanuts (for garnish)
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
Lay out all your ingredients (shrimp, pork, lettuce, herbs, cucumber, carrots, and noodles) so they are easily accessible for assembly.
Fill a large shallow dish or plate with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Lay it flat on a clean surface or a damp towel.
Place a piece of lettuce on the bottom third of the rice paper wrapper. Add a small handful of rice noodles, a few mint, basil, and cilantro leaves, and some julienned cucumber and carrots.
Place 2 shrimp halves (cut side up for presentation) and a slice of pork (if using) about an inch above the fillings.
Fold the sides of the rice paper inwards, then tightly roll it up, starting from the bottom where the lettuce and noodles are, enclosing the shrimp and pork last. Repeat with the remaining wrappers and ingredients.
To make the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, and water in a small bowl until smooth. Adjust the consistency by adding more water, if needed. Garnish with crushed peanuts on top.
Serve the fresh spring rolls with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 558 mg | 12% | |
*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.
