Goi Cuon

Experience the vibrant flavors of Vietnam with these fresh Goi Cuon spring rolls, filled with succulent shrimp, crisp vegetables, and fragrant herbs. Perfect for a light weeknight dinner or a fun appetizer at your next gathering.

• 200 g shrimp, cooked and peeled
• 100 g rice vermicelli noodles
• 8 sheets rice paper wrappers
• 1 cup leafy greens (lettuce, mint, or cilantro)
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 1 tbsp soy sauce or hoisin sauce
• 1 tbsp peanut butter

Method

1. 1

   Prepare the rice vermicelli noodles according to package instructions, then drain and set aside.

2. 2

   Soften the rice paper wrappers by dipping them briefly in warm water until they are pliable.

3. 3

   Lay the softened rice paper on a clean, flat surface. Place a lettuce leaf on the lower third of the wrapper.

4. 4

   Add a small amount of cooked vermicelli noodles, a few pieces of shrimp, julienned carrots, cucumbers, and herbs on top of the lettuce.

5. 5

   Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to create a spring roll.

6. 6

   Repeat the process until all ingredients are used. Arrange the rolls on a plate.

7. 7

   Mix the soy sauce or hoisin sauce with peanut butter for a dipping sauce, if using.

8. 8

   Serve the Goi Cuon fresh with the dipping sauce on the side.