Fresh Spring Rolls (Goi Cuon)
Translucent rice paper rolls packed with shrimp, herbs, and vermicelli, served with peanut sauce.
SeafoodVegetarian-optional
⚠ Contains: Gluten, Soy, Shellfish, Fish, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Both dips are authentic -- nuoc cham is more traditionally Vietnamese and lighter, while peanut-hoisin sauce is hugely popular in the South and in Vietnamese-American restaurants. Many households serve both side by side.
Ingredients
- 12 rice paper wrappers
- 200g cooked shrimp, halved lengthwise
- 150g pork belly, boiled and thinly sliced
- 100g rice vermicelli, cooked
- 1 cup lettuce leaves
- 1/2 cup each mint and Thai basil leaves
- 1 carrot, julienned
- 3 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tsp lime juice
- Water, to thin sauce
- Optional nuoc cham: 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 1 clove garlic minced, 1 chili sliced, 3 tbsp water
Steps
- Whisk peanut butter, hoisin sauce, lime juice, and a little water into a smooth dipping sauce.
- Dip a rice paper wrapper briefly in warm water until just pliable.
- Lay lettuce, vermicelli, herbs, carrot, pork, and shrimp (cut side up) near the bottom edge.
- Fold in the sides, then roll tightly from the bottom, like a burrito.
- Repeat with remaining wrappers and filling.
- Serve fresh with peanut dipping sauce, or classic nuoc cham for a lighter, more traditional option.