spring roll

Goi Cuon, Vietnamese Spring Rolls, are a light and healthy appetizer that will please anyone who loves a fresh snack.

Many Vietnamese dishes are influenced by their French colonial past and is considered by some as some as the healthiest cuisines in the world. Vietnamese food appeals to foodies who like the blend of contrasting flavors and complementary textures.

What makes this recipe so simple is that there is very little cooking that needs to be done. The translucent rice papers are packed with fresh rice noodles, cooked meat or shrimp and a salad mixture before they are neatly wrapped into a roll.

One of the best things about Vietnamese spring rolls is that everyone can make them according to their own preference because the customizations are endless. So feel free swap out meat, veggies and herbs to make it your own!

Enjoy the spring roll recipe below!

Makes 4 servings

Ingredients- Vietnamese Spring Rolls:

2/3 cups cooked shrimp
4 tablespoons of rice noodles, cooked according to directions on package
4 tablespoons of assorted salad & herbs (mint leaves, basil, cilantro, lettuce, chives)
Optional- thinly cut cucumber and carrots
10 sheets of dried rice paper

Spring Roll

Ingredients- Dipping Sauce:

1 tablespoon vegetable oil
1 tablespoon garlic, minced
5 tablespoons hoisin sauce
5 tablespoons chicken broth (Can substitute water)
1 tablespoon peanut butter
1 tablespoon sugar
1 teaspoon chili, minced
1 tablespoon roasted peanuts, crushed

Instructions- Vietnamese Spring Rolls:

1. Dip the dry rice paper into water and wet both sides entirely and lay it down flat on a cutting board.

Protip: Do not over-wet the paper or it will rip

2. Place the fresh vegetables in a row on the lower or upper third of the rice paper, leaving about 2 inches on both sides.

3. Starting from the end closest to the fillings, roll once or twice until you reach the center of the rice paper. Fold the top and bottom sides inwards, and continue rolling.

Instructions- Dipping Sauce:

1. Heat vegetable oil in a small saucepan on medium high heat, then fry the minced garlic until golden brown.

2. Add hoisin sauce, chicken broth (or water), peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes, uncovered, until slightly thickened.

3. Pour the sauce into condiment bowls and top with minced fresh chili and crushed peanuts.

Goi Cuon, Vietnamese Spring Rolls, are nutritious, cost friendly and most importantly, fun to make and eat! Don’t be afraid to get creative and try something new when making your own spring roll! Comment below with your favorite variation.

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