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–+ servings

Goi Cuon (Vietnamese Fresh Spring Rolls)

Manila Spoon

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! 
5 from 13 votes
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Prep Time 40 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine Asian, Vietnamese
Servings 8
Calories 288 kcal

Ingredients
 

FOR THE PEANUT SAUCE

  • 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

FOR THE SPRING ROLLS FILLING

  • 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
 

FOR THE PEANUT SAUCE

  • 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. Set aside.

FOR THE SPRING ROLLS FILLING

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

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.

Nutrition

Calories: 288kcalCarbohydrates: 31gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 92mgSodium: 642mgPotassium: 273mgFiber: 2gSugar: 8gVitamin A: 1965IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Keyword Fresh Spring Rolls, Goi Cuon, Summer Spring Rolls, Vietnamese Fresh Spring Rolls, Vietnamese Spring Rolls
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