Goi Cuon (Vietnamese Spring Rolls)

Goi Cuon (Vietnamese Spring Rolls)

Goi Cuon, or Vietnamese spring rolls, are a vibrant and refreshing dish that perfectly captures the essence of Vietnamese cuisine. These fresh rolls are not just a feast for the eyes, but they also offer a delightful burst of flavors and textures in every bite. Succulent shrimp, crisp vegetables, and fragrant herbs are elegantly wrapped in delicate rice paper, making them a healthy option ideal for a light meal or appetizer. Traditionally enjoyed during the summer months, these rolls are often served with a creamy peanut dipping sauce that enhances the fresh ingredients' natural flavors. Originating from the bustling streets of Vietnam, Goi Cuon has become a beloved staple in both homes and food markets, showcasing the country's culinary tradition and respect for fresh produce.

Servings: 4-5

Ingredients

  • Rice paper wrappers (8-10 sheets)
  • Cooked shrimp (16-20, peeled and deveined)
  • Rice vermicelli noodles (1 cup, cooked)
  • Lettuce leaves (8-10 large leaves)
  • Cucumber (1, julienned)
  • Carrot (1, julienned)
  • Fresh basil leaves (1/2 cup)
  • Fresh cilantro leaves (1/2 cup)
  • Fresh mint leaves (1/2 cup)
  • Peanut butter (1/2 cup)
  • Soy sauce (2 tablespoons)
  • Rice vinegar (1 tablespoon)
  • Honey or sugar (1 tablespoon)
  • Water (1/4 cup (for sauce) + more for soaking)
  • Crushed peanuts (1/4 cup, for garnish)

Instructions

  1. Start by preparing the peanut dipping sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or sugar), and 1/4 cup of water until smooth. Adjust the consistency with more water if needed. Set aside.
  2. Fill a large bowl with warm water for softening the rice paper wrappers.
  3. Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds until it becomes soft and pliable, being careful not to soak it too long to avoid tearing.
  4. Lay the softened rice paper on a clean, flat surface.
  5. In the center of the rice paper, place a lettuce leaf followed by a small handful of cooked rice vermicelli noodles.
  6. Top with two shrimp, a few mint leaves, cilantro leaves, basil leaves, and a small amount of julienned carrot and cucumber.
  7. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, similar to a burrito, ensuring the filling stays secure.
  8. Repeat the process with the remaining ingredients until all are used.
  9. Serve the Goi Cuon with the peanut dipping sauce drizzled over or in a small bowl for dipping. Garnish with crushed peanuts on top for added crunch.
  10. Enjoy your fresh and healthy Vietnamese spring rolls!

Dietary Information

Servings: 4-5 • Dish Type: Appetizer • Prep Time: 30 minutes • Cook Time: 0 minutes • Calories: 180 • Fat: 7g • Carbs: 21g • Protein: 12g • Sodium: 350mg • Sugar: 2g