Goi Cuon Recipe

Easy Goi Cuon recipe wrapped with rice noodles, vegetables, herbs and shrimp. These Vietnamese fresh spring rolls are served with hoisin peanut dipping sauce.

Course Appetizer
Cuisine Vietnamese
Keyword Goi Cuon, Vietnamese Fresh Spring Rolls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 rolls
Calories 178 kcal


  • 6 oz dry Vietnamese rice sticks (rice noodles or vermicelli)
  • 6 oz peeled and deveined shrimp
  • 3 leaves lettuce
  • 8 sheets Vietnamese rice paper
  • 2 oz 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Facts
Goi Cuon Recipe
Amount Per Serving (8 rolls)
Calories 178 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 429mg19%
Potassium 100mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 1324IU26%
Vitamin C 2mg2%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.