Goi Cuon (Vietnamese Fresh Spring Rolls)

I have brought these to parties and they are always gone in seconds! The peanut sauce elevates this yummy appetizer. Tried and tested and so perfect to serve to a crowd, these Vietnamese fresh spring rolls not only present beautifully, they are fun to make and definitely delicious!

Vietnamese Fresh Spring Rolls

Of all the recipes in our cookbook RICE. NOODLES. YUM. (Everyone’s Favorite Southeast Asian Dishes) this is probably the one I have made many, many times. I love doing it because it’s quite fun to make and it doesn’t require a lot of cooking. Preparation is pretty reasonable and most of all, it’s tasty and really quite healthy! Why do I say that? Well, because it’s loaded with fresh herbs and veggies that you eat raw – no cooking required so they retain their nutrients in their natural state and that’s how I love my food!

I love these spring rolls so much that when I was asked to do a cooking demo on live TV as part of the promotion for the book, I didn’t have any second thoughts as to what I would make especially in such a short time.

Take a look and see how it’s done. It’s really super easy and takes no time at all. Before you know it, these fresh spring rolls will be a staple at all of your parties and gatherings.

Don’t forget to check out our cookbook, too. You can order copies at Amazon or Barnes and Noble.

Enjoy!

Vietnamese Fresh Spring Rolls

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5 from 2 votes
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Goi Cuon (Vietnamese Fresh Spring Rolls)


I have brought these to parties and they are always gone in seconds! The peanut sauce elevates this yummy appetizer. Tried and tested and so perfect to serve to a crowd, these Vietnamese fresh spring rolls not only present beautifully, they are fun to make and definitely delicious! 

Course Appetizer, Snack
Cuisine Asian, Vietnamese
Keyword Fresh Spring Rolls, Goi Cuon, Summer Spring Rolls, Vietnamese Fresh Spring Rolls, Vietnamese Spring Rolls
Prep Time 40 minutes
Cook Time 15 minutes
Servings 8
Author Manila Spoon

Ingredients

  • 1 tbsp (15 ml)
    cooking oil of choice
  • 3 cloves garlic, minced
  • ½ cup (120 ml) hoisin sauce
  • 1 cup (240 ml) water

  • ½ cup + 2 tbsp
    (112 g) peanut butter, plain or chunky
  • 2 tbsp (25 g) sugar
  • 2 tbsp (30 g) roasted peanuts, crushed
  • 6 oz (170 g) dried rice vermicelli
  • 1 small head green lettuce, chopped
  • 1 lb (455 g) medium prawns or shrimps, cooked and peeled
  • 1 oz (28 g) basil leaves
  • 1 oz (28 g) cilantro leaves
  • 1 oz (28 g) mint leaves
  • 1 medium carrot, peeled and julienned
  • 8 oz (225 g)
    pork belly or pork loin,
    boiled in salted water until cooked then thinly sliced
  • 1 (8-inch [22-cm]) pack round rice paper sheets (banh trang), about 16 pieces

Instructions


  1. Heat the oil in a small saucepan over low heat. Add the minced garlic and cook until golden brown. Add the hoisin sauce, water, peanut butter and sugar. Stir well to combine. Bring to a simmer and cook for 5 to 8 more minutes or until slightly thickened. Taste and adjust the seasoning, if desired. Spoon the sauce into a bowl and garnish with the crushed peanuts.

  2. Cook the rice noodles in boiling water for 3 to 4 minutes or just until tender. Rinse under cold water then drain well.

  3. Place the rice noodles, lettuce, prawns, basil, cilantro, mint, carrot and pork on a platter or in small bowls at the table where you will assemble the spring rolls. Have a large wooden cutting board or big plate on hand for rolling. In a bowl or pan large enough to accommodate the rice paper, add room-temperature water.

  4. To assemble the rolls, dip one sheet of rice paper into the water, submerging the paper entirely. Remove the rice paper immediately, shake off any excess water and lay it flat on the cutting board or platter. Place some chopped lettuce on the bottom edge of the rice paper and three prawns side by side above the lettuce. Leave about 2 inches (5 cm) on either side. Place a couple of leaves from any or all of the herbs, a few carrot slices and a small portion of the rice noodles on top of the lettuce. Place a long thin slice of the pork on top of the prawns.

  5. Roll the bottom edge of the rice paper up over the fillings, then fold both sides into the middle. Roll again until you reach the top edge of the rice paper then place in a large platter, seam side down. Repeat until all the ingredients are all used up. Serve with the peanut sauce on the side.

Recipe Notes

You can also use the smaller rice wrapper if you can find it. Simply adjust the amount of filling.  Can be made fully vegetarian. Best enjoyed within the day it is made.

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4 Comments

  1. Anna
    October 1, 2019 / 9:59 am

    That’s very interesting. I’ve tried a similar one but it was only salmon and veggies wrapped in rice paper. It was delicious!
    But I’ve never tried this combination, I mean shrimps with pork. Won’t shrimps suppress the taste of pork?

    • abigail
      Author
      October 1, 2019 / 1:34 pm

      Great question! I’m glad you asked. This is how it’s traditionally done in Vietnam, with shrimp and pork (two favorites in southeast Asian cooking) but honestly, the main ingredient and the star in this dish is the peanut sauce. The shrimp and pork are there to add meaty-ness and bulk in the fresh rolls but the flavor truly comes from the peanut sauce that you eat the rolls with. The herbs actually also add more flavor than either shrimp or pork because neither is supposed to steal the show (that’s why you can make this fully vegetarian and won’t lose much flavor). As with any southeast Asian cooking, the combination of all these flavors is what makes this dish so delightfully good. Try it and you’ll see what I mean.

  2. Robin
    October 9, 2019 / 10:44 am

    5 stars
    These spring rolls are fantastic and the instructions were nice and clear 😀

  3. Shadi Hasanzadenemati
    October 9, 2019 / 10:47 am

    5 stars
    I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

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