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Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe


Vietnamese Grilled Pork Spring Rolls (Goi Cuon Thit Heo Nuong) Recipe

Serves 4


For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe:

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts


1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.

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43 COMMENTS... read them below or add one

  1. Tastes of Home

    hey there, this is also a must-order for me, and I agree that the hoisin sauce is great with these lovely rolls..thanks for the recipe!

  2. Manggy

    Yeah, I think I’d prefer hoisin-peanut sauce too (don’t tell mom! :) Healthy and delicious is so tough to achieve, but these rolls pull it off beautifully! :)

  3. Michael

    Wow, great photos! Ready for publishing shots! Also a great recipe. Really enjoy your guests enteries. Of course I know their work already from having been a tester on Jaden’s cookbook and I now follow their site as a daily destination like yours. It’s great to see all the great food-bloggers working with each other in such an open way.

  4. Ce'nedra

    Oh those rolls look fab!
    When I eat these at home, my mum normally serves it with prawns (shrimp to Americans) but I’m not a fan so the marinated pork here sounds like a delicious alternative. Thank you!

    P.S. Adding vinegar to the hosin-peanut sauce is interesting. The recipe we use is simpler. Looks like I’ll give that a go! :D

  5. StickyGooeyCreamyChewy

    What a great dish! They look so fresh, vibrant and utterly delicious! I’m really intrigued by that dipping sauce too!

  6. Kitt

    Delish! The last time I made spring rolls myself was from Cook’s Illustrated (and if you read Cook’s you know how long ago that was). So of course the recipe had about 30 steps and dirtied every utensil in the kitchen.

    This looks way more doable, and a lot tastier! Thanks!

  7. white on rice couple

    Tastes of Home: Hope you like the hoisin sauce & now make this dish as a "must-make"! :D

    Manggy- Too late, Mom already read your commment! She wants to TALK to you the next time you're in town…

    Michael – Thank you! and we agree that food bloggers getting together. What a wonderful form of ideas and inspiration.

    Helene- Yes, they are actually very, very healthy. Enjoy!

    Jun- Once you get past the look, the taste is even better! Hope you get to make them!

  8. Diane

    I chanced upon your blog while looking for buttered prawns recipes. I must say, your food styling and photography is excellent. It must look better than the actual food itself ;)
    I will put your blog on my frequently view page so my friends in Stockholm here can also get some ideas on some of these wonderful eye-catching dishes.

    I have a request, please try to post a recipe on Indian rojak or Pesumbur i think. The gravy is made of some kind of sweet potato base i think. I am craving for that and am going back to Malaysia in December and will definitely hunt down indian rojak in KL.

    regards from Sweden,

  9. white on rice couple

    ce’nedra : The vinegar adds a bit of extra tang and brightness to the dip. You can add some fresh lime juice too if you like! Hope you enjoy the dip!

    sgcc: thanks! The dip is really easy and versatile. Try to add some extra crushed peanuts on top for extra texture!

    Kitt: Wow, that’s alot of tinsels! Hopefully you can minimize your kitchen mess with this recipe!

    foodcrazee: Oh, you can’t get any better than the Viet food in VietNam! So glad to know that you were there!

  10. Anonymous

    Goi Cuon! I love goi cuon and always order them at Vietnamese restaurants. Haven’t tried goi cuon with peanut-hoisin dipping sauce, will have to try making this at home myself!

  11. Lisa

    You guys did it again! They look wonderful. I am vowing to make some spring rolls soon. I just must, after all I have the master spring rollers to learn from!

  12. white on rice couple

    Mollie- oh, yes, these are hubby loving rolls! Let us know what he thinks of them!

    anonymous- Once you make these, there’s no more turning back to restaurant rolls. Cheaper too!

    camemberu- Thank you so much for the Spring Roll enthusiasm! Hope they make you as happy as they have made us!

    lisa- Hi!!!! Thanks for stopping by here and you all your boys will LOVE these!

  13. Marc @ NoRecipes

    Looks fantastic! Are the reddish colored leaves red perilla? If they are, I had no idea these were used in Cietnamese cooking (we use red and green perilla in japanese food).

  14. allenooi

    talking about the vietnamese food, i just tried out in Miss Saigon. The boss invited us to go there and have a food review on their latest menu items. you can find out more from my post. :)

  15. white on rice couple

    Marc- The herb is Vietnamese perilla, which are more purple. Japanese red perilla/shiso is a little different, with more ruffled edges like the green shiso. Both the flavors of the Viet Perilla and the Japanese Red perilla are very similar. We grow all three of these perilla’s and when it comes to blind taste testing of the purple vs. the red, no one can really tell the difference. Both are earthy and very aromatic.
    The only difference is the texture, where the Japanese red shiso is softer. Whew! Can you tell that we love herbs? :D

    Allenooi- Wow, did you mean that you tried out for the broadway play? Good luck!

  16. Andrea

    Oooh, I have everything in my pantry ready for these (except the pork). Thanks for sharing your mother’s recipe, I can’t wait to try it!

  17. Anonymous

    The sauce sounds interesting… I also have another alternative for the sauce and see if you like it too:

    – sweet chilli sauce
    – oyster sauce
    – finely crushed peanuts)
    – fish sauce
    – lime juice (lemon is fine too)

    Mix the sweet chilli sauce and oyster sauce (with the comparison 2:1) in a small bowl, add a few drops of fish sauce & lime juice. Then top it with crushed nuts and mix it well. For people allergic to nuts, I think this sauce will do fine without the crushed nuts.

    I usually it the shrimp version (mix of cooked shrimp, mint leaves, sprouts and lettuce), but I am very keen to try the grilled pork at home!

  18. We had this for dinner tonight, and it was SO good. I wasn’t so great at rolling them, but that didn’t affect the flavor! I think this is definitely going to become a staple in our kitchen.

    The recipe makes too much dipping sauce, though. I made a half recipe and it’s still going to be too much for the amount of meat and filling you make. So now I have to go out and buy more filling to use up the sauce. What a shame. ;-)

  19. Mark

    It would be nice to have a 5 star rating system for those who have tried this dish to make comments, like the one on

    Thanks and I plan on trying your dishes.
    Best regards,

  20. bee lee tan

    I would liketo share my family Penang Nyonya receipe with you, this one is 3 or 4 years old. Gulai Bakut is full of hot, sour and spicy flavour.
    Nyona Cusine is very skillful, it comes with pratice.I have students feel fustrated when receipes do not worked out, espcially Nyonya kueh.
    Vietnamese is a very light dish, excellent for lunch or entree. Well done.

    bee lee

  21. Wee

    Hello there,
    Thanks for the spring roll recipe. Will serve the rolls this CNY.
    Need a clarifaction though on these statements on the pork: (1)”1 lb pork chops, loin, butt or shoulder. Sliced thin” and (2) “Grill both sides of pork for about 2-3 minutes”.
    (1) refers to “slices” and (2) to “both sides”. I am not clear on this. Please help.
    Happy Lunar New Year!

  22. Jacqueline Le

    Hi Rasa!! Your recipe’s great but not the most popular one in Vietnam. The most popular Gỏi Cuốn in Viet Nam always has shrimp, pork bacon and rice noodle, together with lettuce and herbs:

    I have seen Goi Cuon Thit Heo Nuong only once or twice. The second popular is Goi Cuon Nem Nuong, which is different in the way of preparing grill pork. The grill pork in your recipe is also served with rice (Com Tam) or rice noodle (Bun Thit Nuong).

  23. Priscilla

    Hi, I was just wondering where can I get those rice paper wrappers? Jusco? Tesco?

    Thanks. By the way it looks great :)

  24. 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 ;-)

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