Want more deliciousness? Follow me on X @TeresasRecipes
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.
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
- 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.
- Fill a large bowl with warm water for softening the rice paper wrappers.
- 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.
- Lay the softened rice paper on a clean, flat surface.
- In the center of the rice paper, place a lettuce leaf followed by a small handful of cooked rice vermicelli noodles.
- Top with two shrimp, a few mint leaves, cilantro leaves, basil leaves, and a small amount of julienned carrot and cucumber.
- 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.
- Repeat the process with the remaining ingredients until all are used.
- 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.
- Enjoy your fresh and healthy Vietnamese spring rolls!
Tips
- For a vegetarian version, replace the shrimp with tofu or additional vegetables like bell peppers or avocado.
- Experiment with different herbs such as dill or Thai basil for unique flavor profiles.
- Ensure that all ingredients are prepped and ready to go before you begin wrapping for a smoother process.
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
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...