Vietnamese Goi Cuon: Flavorful Fresh Spring Roll Wraps
Goi Cuon are one of the most popular Vietnamese dishes and commonly found at street food stalls. The rolls get their name from the Vietnamese word for “salad roll” referring to the light and fresh combination of flavors, and you’ll often find these rolls in restaurants, homes, and markets. The crunchy veggies and succulent dipping sauces make these Vietnamese rolls a truly unique and tasty treat!
Making these traditional spring rolls has become a bit of an art, so if you’d like to try your hand at it, following this easy recipe will not disappoint.
- 1/3 lbs medium-sized shrimp, peeled and deveined
- 1/4 cup vermicelli noodles
- ¼ head lettuce, shredded
- 1/4 cup rice paper wrappers
- 1/4 cup mint leaves
- 1/4 cup fried onions
- 1/4 cup basil leaves
- 1/4 cup cilantro
- 1.Fill a large bowl with hot water and submerge the vermicelli noodles for 10 minutes until tender, then drain.
- 2.In a shut bowl, combine the noodles, lettuce, shrimp, fried onions, and herbs. Season with salt and pepper to taste.
- 3.Fill a shallow dish with warm water. Dip the rice paper wrapper in the water for 10 seconds, then place on a damp cloth.
- 4.Place 1/4 cup of the mixture in the center of the wrapper and fold the bottom corner up over the filling. Fold in both sides and roll it up tightly.
- 5.Repeat this process with the remaining wrappers and filling.
- 6.Serve with your favorite hoisin, fish sauce, or peanut sauce for dipping.
Vietnamese Goi Cuon are fantastic options for appetizers or a light lunch, and once you’ve mastered this recipe, you can start experimenting with different flavors and combinations. Give this easy recipe a try and make the perfect Goi Cuon rolls that are sure to please!