Vietnamese Fresh Spring Rolls (Goi Cuon)

Goi cuon (Vietnamese fresh spring rolls) are one of Vietnam’s most refreshing appetizers – translucent rice paper wrappers filled with shrimp, herbs, rice noodles, and vegetables. Unlike their fried cousins, these rolls are served fresh and cold, making them a light, healthy, and incredibly flavorful starter.

Also known as summer rolls, these beautiful wraps showcase the Vietnamese philosophy of balanced flavors and textures – the sweet shrimp, fragrant herbs, soft noodles, and crunchy vegetables all come together in perfect harmony.

Ingredients

For the Rolls

• 12 large shrimp, peeled, deveined, and cooked
• 4 oz rice vermicelli noodles, cooked and cooled
• 12 round rice paper wrappers (8-inch)
• 1 head butter lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1 cup fresh Thai basil leaves
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1/2 cup bean sprouts

For the Peanut Dipping Sauce

• 3 tbsp hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp sriracha or chili garlic sauce
• 1 tbsp warm water
• 1 tsp rice vinegar
• Crushed peanuts for garnish

Instructions

1. Prepare all ingredients and arrange them on a large cutting board or platter for easy assembly. Slice each cooked shrimp in half lengthwise.
2. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, rotating it, until it becomes pliable but not fully soft (it will continue to soften as you fill it).
3. Lay the softened wrapper flat on a clean, damp surface. Place a lettuce leaf on the lower third of the wrapper.
4. Add a small bundle of rice noodles, a few pieces of cucumber, carrot, and bean sprouts on top of the lettuce.
5. Add a few leaves each of mint, cilantro, and Thai basil.
6. Fold the bottom of the wrapper up over the filling, then fold in both sides tightly.
7. Place 2-3 shrimp halves, cut side down, in a row along the fold line. Continue rolling tightly toward the top, keeping the shrimp visible through the translucent wrapper.
8. Repeat with remaining wrappers and filling.
9. Make the peanut dipping sauce: Whisk together hoisin sauce, peanut butter, sriracha, warm water, and rice vinegar until smooth. Top with crushed peanuts.

Pro Tips

• Do not over-soak the rice paper – it should still be slightly firm when you start rolling. It will continue to soften from the moisture of the fillings.
• Roll tightly – loose rolls will fall apart. Tuck and compress the filling as you roll for a neat, tight package.
• Place shrimp strategically – arranging them cut-side down near the outside of the roll makes them beautifully visible through the translucent wrapper.

Serving Suggestions

Serve fresh spring rolls immediately with peanut dipping sauce for a light appetizer or lunch. They pair beautifully with Vietnamese pho or banh mi. For a party, arrange them on a platter with the sauce in the center. If making ahead, wrap individually in damp paper towels and plastic wrap to prevent drying.

Prep Time: 30 minutes | Cook Time: 5 minutes (shrimp only) | Servings: 12 rolls (serves 4-6)

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