Goi Cuon (Vietnamese Fresh Spring Rolls)
Published Jan 03, 2020
Updated Oct 01, 2024
This post may contain affiliate links. Please read my privacy policy.
Easy Goi Cuon recipe wrapped with rice noodles, vegetables, herbs and shrimp. These Vietnamese fresh spring rolls are served with hoisin peanut dipping sauce.
Goi Cuon Recipe
Goi Cuon are Vietnamese fresh spring rolls. They are also called Summer Rolls.
Unlike fried Vietnamese spring rolls, these fresh rolls are commonly wrapped with Vietnamese rice paper with rice vermicelli, fresh vegetables, herbs, boiled shrimp and sliced pork.
There are a variety of recipes with grilled pork, pork sausage, salmon and mini fried spring rolls inside the fresh rolls.
This appetizer is commonly served with dipping sauce, for examples: hoisin peanut sauce or a basic Vietnamese dipping sauce called Nuoc Cham. You could also serve them with Thai peanut sauce.
How To Make Goi Cuon
Making homemade Goi Cuon is very easy and takes less than 30 minutes from start to finish.
First, prepare the filling of cooked rice noodles, boiled shrimp, fresh vegetables and herbs.
Next, soak the rice paper in luke warm water to soften them.
The last step is to roll the fresh spring rolls using the rice paper. In this recipe, I will teach you the step-by-step techniques on how to wrap goi cuon.
Peanut Dipping Sauce
In most Vietnamese restaurants, the rolls are served with a brown colored peanut sauce flavored with Hoisin sauce.
It’s the perfect dipping sauce and take only 5 minutes to make.
Frequently Asked Questions
Yes, you can. Grilled pork fresh spring rolls are called Goi Cuon Thit Heo Nuong. In fact, they are probably the best with charred and grilled pork inside the rolls.
Yes, you can. Just substitute the protein into soy protein, for example, fried tofu slices and this recipe will be 100% vegan and vegetarian. The peanut sauce is vegan and vegetarian friendly.
This recipe is only 178 calories per roll.
What To Serve With This Recipe
Serve this dish with other Vietnamese recipes (such as Vietnamese chicken wings). For a healthy Vietnamese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Goi Cuon (Vietnamese Fresh Spring Rolls)
Ingredients
- 6 oz (175g) dry Vietnamese rice sticks, (rice noodles or vermicelli)
- 6 oz (175g) shrimp, peeled and deveined
- 3 leaves lettuce
- 8 sheets Vietnamese rice paper
- 2 oz (60g) carrot, peeled and cut into thin strips
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
Hoisin Peanut Dipping Sauce:
- 4 tablespoons hoisin sauce
- 1 tablespoon creamy peanut butter
- 4 teaspoons apple cider vinegar
- 1/4 cup warm water
- sugar, to taste
- 1 tablespoon roasted peanuts, coarsely chopped
Instructions
- Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
- In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
- Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
To assemble Goi Cuon
- Dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
- Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Make sure the filling is wrapped tightly. Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down. Continue to roll it over. Repeat the same until everything is used up.
- Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl adn garnish with the chopped roasted peanuts.
- Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like goi cuon you should try goi cuon’s sister, if you have not means you have seen nothing yet, trust me. The ingredients are the same except replace prawn and pork with steamed fish or baked in foil fish, prefered salmon or trout. And replace hoisin/peanut dipping sauce with dipping sauce made from fish sauce, similar to the one people use for dipping Vietnamese spring rolls.
This is an amazing and easy recipe! good job!
Love these rolls. 5 stars in taste.
Thanks Letti :)
Love this goi cuon recipe. Tried many unsuccessful and not authentic recipe so glad these came out exactly like my favorite Viet restaurants. The dipping sauce is on point!!!
Thanks Lauren, I am so glad you finally found my goi cuon recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
My kids made these last night – sisnt look as pretty as true pictures above but they were delicious – sauce was the best part, tasted exactly like in a restaurant.
Awesome, so happy you tried out these Vietnamese spring rolls recipe.
Chowder – Thanks for your comment. I live in SoCal and I go to Little Saigon a lot. Every “authentic” Vietnamese restaurants here have the Hoisin Peanut Dipping Sauce, made with Hoisin Sauce and Peanut butter and topped with crushed peanuts. Hoisin sauce is always on the table side with Sriracha as a condiment. Sriracha is Thai and not Vietnamese. I have also been to Vietnam and I have found the same dipping sauce in HCMC and central Vietnam. Cuisine is fluid, it evolves and changes and incorporates new ingredients and techniques. And I think that makes it so interesting!
Chowder – the conversation of authenticity and who owns what and who invented what, is ultimately futile. I am a Malaysian. This recipe was actually contributed by Todd and Diane, if you read the intro. Diane is Vietnamese. To me, Vietnamese fresh spring rolls can be paired with either nuoc mam cham or hoisin peanut sauce. Both are delicious. To me, the key is to embrace the cuisine and people are loving it, BUT without losing the soul and taste structure of that cuisine. This recipe is Vietnamese, pure and simple. Your points are noted and I won’t comment further. PS: I know the origins of Sriracha rooster sauce, the Thai town and Vietnamese owner; again, I am Chinese-Malaysian and I am from the crossroad of Asia. I am here to make Asian foods accessible to general American home cooks. :)
Thank you for this great recipe. Ignore people’s ugliness. Keep up the good work.
Thanks.
Hey Bee, great recipe for the goi cuon ! I just posted a vegan version of them. They’re called goi cuon chay as you may know. I will have to try your dad’s sauce next time ;-)
Do you put all the herbs inside one roll or just one?