Vietnamese Fresh Spring Rolls (Goi Cuon)
Goi cuon are the fresh, unfried spring rolls served all over Vietnam: soft rice paper wrapped around pink shrimp, rice vermicelli, lettuce and a big handful of herbs. Nothing here is hard to make. The only skill is rolling, and by the third roll most people have it down. Serve them with a quick hoisin and peanut butter dipping sauce as a starter, or eat four each as a light lunch.
By Mei Lin Tan
Published
- Prep Time
- 35 mins
- Cook Time
- 10 mins
- Total Time
- 45 mins
- Servings
- 12 rolls
How do you make Vietnamese Fresh Spring Rolls (Goi Cuon)?
To make fresh spring rolls, poach 350 g shrimp for 2-3 minutes until pink and opaque, then halve them. Cook rice vermicelli, rinse it cold, and cut carrot and cucumber into matchsticks. Soften each rice paper in warm water for 5-10 seconds, layer shrimp, lettuce, noodles, vegetables and herbs, then fold in the sides and roll tightly. Serve with hoisin peanut sauce.
- Total time
- 45 mins
- Calories
- 245 per serving
- Protein
- 15 g
- Yield
- 12 rolls
- Difficulty
- Easy
- Method
- Boiling
Ingredients
Rolls
Hoisin peanut sauce
Equipment
Medium pot · Bowl of ice water · Large shallow dish or pie plate for dipping · Cutting board or clean damp tea towel · Small bowl and whisk
Quick Directions
Poach the shrimp
Poach the shrimp for 2-3 minutes until pink and opaque, chill and halve.
Cook the noodles
Cook the vermicelli for 3-4 minutes, rinse cold and drain well.
Make the dipping sauce
Whisk hoisin, peanut butter, vinegar, garlic and hot water until smooth.
Set up a rolling station
Set out warm water, a damp board and all the fillings.
Soften the rice paper
Dip one wrapper in warm water for 5-10 seconds and lay it flat.
Fill and roll
Layer shrimp, lettuce, noodles, vegetables and herbs, fold in the sides and roll tightly.
Serve
Serve whole or halved with the dipping sauce.
Step-by-Step Instructions
Follow these detailed steps to make the perfect vietnamese fresh spring rolls (goi cuon).
Poach the shrimp
Bring a medium pot of lightly salted water to a boil. Add the shrimp and cook for 2-3 minutes, just until they turn pink and opaque all the way through. Lift them straight into a bowl of ice water to stop the cooking, then drain and pat dry. Slice each shrimp in half lengthwise so you have two thin halves.
Cook the noodles
Return the water to a boil, add the rice vermicelli and cook for 3-4 minutes, or as the package directs, until soft. Drain, rinse under cold water and shake very well. Leave them in the colander to dry while you prepare everything else.
Make the dipping sauce
Whisk the hoisin sauce, peanut butter, rice vinegar, garlic and sriracha in a small bowl. Add the hot water a spoonful at a time until the sauce is smooth and pourable, like thin yogurt. Sprinkle the chopped peanuts over the top just before serving.
Set up a rolling station
Fill a large shallow dish with warm water, about bath temperature. Lay out the shrimp, noodles, lettuce, carrot, cucumber, herbs and chives within easy reach, with a damp cutting board or tea towel in front of you to roll on.
Soften the rice paper
Dip one rice paper wrapper in the warm water for 5-10 seconds, turning it so it is wet all over. Lay it on the board while it is still slightly stiff. It keeps softening as you fill it, and over-soaked sheets tear.
Fill and roll
Place 3 shrimp halves, cut side up, in a row across the middle of the wrapper. On the third closest to you, lay a lettuce leaf, a small bundle of noodles, a few carrot and cucumber sticks, and some mint and basil leaves. Fold the bottom edge up over the filling, fold in both sides, then roll firmly away from you over the shrimp. Tuck in a chive before the last turn so it pokes out of one end. Repeat with the remaining wrappers.
Serve
Serve the rolls whole or cut in half on the diagonal, with the hoisin peanut sauce for dipping. Keep finished rolls under a damp tea towel, not touching each other, until everyone sits down.
Recipe Tips
- Do not overfill the first few rolls. A slim, tight roll holds together better than a fat, loose one.
- Rice paper turns sticky as it softens, so keep the rolls slightly apart on the plate or they glue themselves to each other.
- If a wrapper splits, roll a second softened wrapper around the first. It is thicker but hides the tear.
- Pat the shrimp, noodles and herbs dry. Excess water makes the rice paper gummy and more likely to tear.
Variations
- For the classic shrimp and pork version, add thin slices of poached pork belly or pork loin, cooked to 71°C (160°F), next to the shrimp.
- Make them vegetarian with strips of pan-fried firm tofu instead of shrimp, and use a vegetarian hoisin sauce.
- Add slices of ripe avocado or mango for a creamier, sweeter roll.
- Swap the peanut sauce for nuoc cham: 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 6 tbsp warm water, garlic and chilli.
Nutrition (per serving)
| Calories | 245 |
|---|---|
| Protein | 15 g |
| Carbs | 37 g |
| Fat | 4 g |
| Saturated fat | 0.8 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Fresh spring rolls are best within 4 hours. To keep them longer, wrap each roll tightly in plastic wrap and refrigerate for up to 1 day. Store the sauce separately for up to 5 days.
- Freezer
- Do not freeze. The rice paper and fresh vegetables turn soggy and split when thawed.
- Reheat
- These are served cold, so there is no need to reheat. If chilled rolls feel firm, leave them at room temperature for 15-20 minutes to soften. Loosen the sauce with a splash of hot water.
Vietnamese Fresh Spring Rolls (Goi Cuon) FAQs
What is the difference between fresh spring rolls and fried spring rolls?
Fresh spring rolls, or goi cuon, are rolled in softened rice paper and served cold with no frying. Fried Vietnamese spring rolls, called cha gio or nem ran, have a cooked pork filling and are deep-fried until crisp.
How do I stop rice paper from tearing?
Dip it in warm, not hot, water for only 5-10 seconds and lay it down while it is still a little stiff. Roll on a damp board, keep the fillings dry and trim anything sharp, like noodle ends or cucumber points.
Can I make fresh spring rolls ahead of time?
Yes, up to about 4 hours ahead at room temperature under a damp towel, or up to a day in the fridge if each roll is wrapped in plastic wrap. Prepare the fillings and sauce a day ahead and roll close to serving for the best texture.
Are fresh spring rolls gluten-free?
The rice paper, rice noodles, shrimp and vegetables are gluten-free, but most hoisin sauce contains wheat. Use a gluten-free hoisin, or serve the rolls with nuoc cham made with a gluten-free fish sauce.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
