Fresh Vietnamese Goi Cuon with Shrimp, Herbs, and Peanut Dipping Sauce
Fresh Vietnamese Goi Cuon with Shrimp, Herbs, and Peanut Dipping Sauce
Ingredients
- 8 large rice paper wrappers about 22 cm / 8 1/2 inches each
- 12 ounces large raw shrimp peeled and deveined (340 g)
- 3 ounces dried thin rice vermicelli noodles 85 g
- 1 cup shredded romaine lettuce 45 g
- 1 medium carrot cut into very thin matchsticks, about 3/4 cup (90 g)
- 1 small English cucumber cut into very thin matchsticks, about 1 cup (120 g)
- 1 cup fresh mint leaves loosely packed (20 g)
- 1 cup fresh cilantro leaves loosely packed (20 g)
- 1/3 cup creamy peanut butter 80 g
- 3 tablespoons hoisin sauce 45 ml
- 1 tablespoon fresh lime juice 15 ml
- 1 tablespoon low-sodium soy sauce 15 ml
- 3 to 5 tablespoons warm water 45 to 75 ml
- 1 teaspoon sambal oelek or sriracha optional (5 ml)
- 1 tablespoon finely chopped roasted peanuts optional, for serving (8 g)
Instructions
- Bring a medium saucepan of water to a boil. Add the shrimp and cook until pink, opaque, and curled, about 2 to 3 minutes. Transfer the shrimp to a bowl of ice water for 2 minutes, then drain well. Slice each shrimp in half horizontally to make two thinner pieces.
- Cook the rice vermicelli according to the package directions, usually 3 to 5 minutes in hot water. Drain, rinse under cool water, and shake off as much water as possible. Set aside.
- For the dipping sauce, whisk the peanut butter, hoisin sauce, lime juice, soy sauce, and 3 tablespoons warm water in a small bowl. Add more warm water, 1 teaspoon at a time, until the sauce is smooth and dip-able. Stir in sambal oelek if using.
- Fill a wide, shallow bowl or pie plate with warm water. Dip one rice paper wrapper in the water for 5 to 8 seconds, then place it on a clean, lightly damp work surface. It will continue to soften as you fill it.
- Place 3 shrimp halves in a row across the lower third of the wrapper. Add a small handful of lettuce, a small bundle of noodles, carrot, cucumber, mint, and cilantro below the shrimp. Keep the filling compact and leave about 1 1/2 inches (4 cm) clear at the sides.
- Fold the bottom of the wrapper over the filling, fold in both sides, then roll upward snugly to enclose the filling. Do not overfill; a firm but gentle roll helps prevent tearing. Repeat with the remaining wrappers and filling.
- Serve the rolls right away with the peanut dipping sauce and chopped peanuts, if using.
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The Lunch Atlas – Collection I: 22 International Lunch Recipes
Explore lunchtime around the world with 22 approachable international recipes from 15 countries. The Lunch Atlas – Collection I brings together soups, wraps, salads, breads, rice…
View ProductThis easy vietnamese goi cuon recipe brings the bright crunch and fresh herbs of Vietnamese spring rolls to a relaxed family lunch. Soft rice paper wraps a colorful combination of shrimp, tender rice noodles, leafy greens, and crisp vegetables, while a creamy peanut sauce adds savory-sweet flavor. The rolls look impressive on a platter, but the method is simple enough for a first-time rice-paper cook.
Gỏi cuốn are Vietnamese fresh spring rolls, not the crisp fried kind often served as an appetizer. Their appeal comes from contrast: cool vegetables, fragrant herbs, satisfying noodles, and a tender protein tucked into a translucent wrapper. Set everything out in small bowls and let older kids or guests help roll their own. It turns lunch into an easy, hands-on meal without requiring complicated cooking.
Why You’ll Love This Easy Vietnamese Goi Cuon Recipe
These rolls are light yet filling, which makes them a smart choice for warm days, packed-at-home lunches eaten soon after assembly, or a casual weekend spread. Each one can be customized at the table, so selective eaters can go lighter on herbs or add extra noodles. The peanut dipping sauce is also familiar and approachable for many children, and it brings all of the fresh components together.
The recipe uses ingredients commonly found in larger U.S. grocery stores or Asian markets. Look for round rice paper wrappers and thin rice vermicelli in the international aisle. Fresh mint and cilantro provide the classic lively flavor, but there is no need to stress over perfect authenticity when shopping; use the herbs your family enjoys and can find in good condition.
Although the rolls are naturally neat to eat when rolled tightly, they are best treated as a fresh meal rather than a long-lasting make-ahead lunch. For another Vietnamese-inspired option that uses rice noodles in a heartier format, try this Vietnamese grilled pork vermicelli bowl.
Helpful Rice Paper Rolling Tips
The most useful tip for this easy vietnamese goi cuon recipe is to soak only one wrapper at a time. A brief dip in warm water is enough. The wrapper may feel slightly firm when you lift it out, but it will soften quickly while it sits on the work surface. Over-soaking creates a floppy, sticky wrapper that is much more likely to tear.
Keep the filling narrow and avoid piling it too high. Positioning the shrimp where it will show through the outer layer gives the rolls their pretty, recognizable look. Fold the bottom over the filling, bring in the sides, and roll forward with gentle, steady pressure. If a wrapper tears, do not worry: place it seam-side down, serve it first, and call it a cook’s sample.
A clean, lightly damp cutting board or smooth plate works well for rolling. If wrappers stick, wipe the surface with a damp paper towel rather than adding oil. For a party, cover finished rolls loosely with a barely damp paper towel so the surface does not dry out while you finish the batch.
Easy Variations for Fresh Vietnamese Spring Rolls
For a vegetarian version, replace the shrimp with strips of baked tofu or a simple omelet cut into ribbons. Thin avocado slices add creamy richness, while shredded purple cabbage adds extra color and crunch. A small amount of mango can be lovely with mint and peanut sauce, especially in summer. Just keep watery ingredients limited so the wrapper stays secure.
If peanut sauce is not suitable for your table, serve the rolls with a simple lime-soy dipping sauce or use sunflower seed butter in the same style of sauce. Families who enjoy a little heat can offer chili sauce at the table instead of mixing spice directly into the main dip. The same peanut-forward flavor profile is delicious with this Indonesian gado gado salad with peanut sauce, another colorful way to enjoy crisp vegetables.
Want a more substantial lunch? Pair the rolls with fruit, edamame, or a simple soup. For a Vietnamese dinner idea on another day, the savory-sweet flavors of Vietnamese cá kho tộ caramelized fish make a flavorful contrast to these cool, crisp rolls.
Storage and Food Safety
Fresh spring rolls taste and feel best shortly after they are made. If you need to hold them briefly, arrange them in a single layer in a container with lightly damp paper towels above and below the rolls, then seal and refrigerate. Keep the dipping sauce separate. Cold rice paper can become firmer and the vegetables may lose some crunch, so plan to enjoy leftovers within one day.
Because this easy vietnamese goi cuon recipe contains shrimp, cool cooked shrimp promptly if it is not being used right away. Keep the assembled rolls chilled until serving, and discard shrimp-filled rolls left out for more than two hours. Use clean utensils and a clean work surface when preparing the fillings, especially if you are working with raw shrimp.
Frequently Asked Questions
Can I make gỏi cuốn without special equipment?
Yes. A saucepan, colander, knife, cutting board, and a wide shallow bowl for warm water are all you need. A pie plate is especially handy for dipping rice paper wrappers.
How do I stop the wrappers from sticking together?
Place finished rolls in a single layer with a little space between them. If you must stack them, separate layers with damp parchment or lettuce leaves. Do not let the rolls touch for long on a dry plate.
Is this easy vietnamese goi cuon recipe gluten-free?
The rice paper and rice noodles are typically gluten-free, but check every package. Standard hoisin and soy sauce can contain wheat, so choose labeled gluten-free versions when needed.
What should I do with leftover peanut sauce?
Store it covered in the refrigerator and use it within four days. It is tasty as a dip for vegetables, a drizzle for grain bowls, or a sauce for cold noodle salads. Stir in a little warm water if it thickens after chilling.
