Vietnamese Spring Rolls Recipe (Gỏi Cuốn) w/ Peanut Dipping Sauce

goi cuon recipe

This traditional Vietnamese Spring Roll recipe (gỏi cuốn) is a fresh and healthy recipe, full of veggies, lean meat, and shrimp so you can chow down with less guilt :).

Made from just rice and water, the rice paper (bánh tráng) could be easily used for lots of other things. At one Vietnamese market, over five brands of this stuff. All with multi-lingual packaging: Vietnamese, Chinese, English, and French.

I used Fortuna brand rice noodles, and Flying Horse brand Spring Roll wrapper:

rice-noodles-and-rice-paper

Roll Variations, Worldwide

Bánh tráng gets around. Cambodians have a similar roll made of the same rice paper called nime chow–it’s a meatless version dipped in a vinegar-based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.

For the meat, use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.

Directions:

If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.

Split and devein the shrimp. Most Viet folks don’t care about deveining but I DO! It helps to use a sharp knife to devein shrimp and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water nearby to rinse them.

deveining-shrimp

Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to medium heat for about 30 minutes. The pork is done when it floats or when it is no longer pink in the middle.

Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on medium-high heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!

cooked-pork-and-shrimp

Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body.

Slice the pork as thinly as possible so rolling will be easier.

In another pot, boil 1 gallon of water. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).

Drain and cool the noodles under cold running water to stop it from cooking.

Wash and dry your veggies! I used an OXO Salad Spinner.

oxo-salad-spinner

goi-cuon-mise-en-place

Add some warm water to a plate to dip the rice paper in. You can also use this fancy rice paper water bowl to soften the sheets, too. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.

hydrating-rice-paper

To roll these guys, you can just wing it, or follow how I do it below! Put less than what you think you need so the rolls aren’t exploding. Generally it will look better to show lettuce instead of noodles on the bottom. A tighter roll looks nicer and showcases on the outside. Here’s what I did:

Add some lettuce near the bottom and leave about 1″ to 1.5″ space on the sides. Layer with some mint and some chives.

goi-cuon-rolling-step-1

Add shrimp near the middle, color side down.

goi-cuon-rolling-step-2

Add pork on top of the shrimp and some noodles on top of the vegetables. Make sure it’s spread evenly across.

goi-cuon-rolling-step-3

Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn’t tear.
goi-cuon-rolling-step-4

sambal-paste-and-hoisin-sauce

goi cuon recipe

What are Vietnamese spring rolls made of?

Traditional Vietnamese spring rolls can be made of many different fillings like vermicelli noodles, mint or other herbs, leafy greens, shrimp, pork, shrimp, and other vegetables inside a tight rice paper wrapper.

Can you make Vietnamese spring rolls ahead time?

Yes you can, but fresher is better. The longer the spring rolls sitting the drier the wrapper can get. Some restaurants that cater individually wrap these rolls in plastic wrap to keep them from drying out.

What is a spring roll wrapper made of?

Spring roll wrappers are made of rice flour and water.

How do you roll a Vietnamese spring roll?

A general rule to wrapping spring rolls is to add less filling than you think. Layer your filling ingredients in horizontal lines and add more layers from the bottom up. To roll, wrap up your spring roll similar to a burrito: fold in the left and right sides towards the middle and fold up the bottom flap, and keep rolling in an upwards motion.

Are spring rolls bad for you?

Spring rolls can be considered healthier than fried egg rolls, but it also depends on the fillings you use. This recipe is a healthier version of spring rolls because it’s full of vegetables, lean meat, and shrimp.

How do you keep Vietnamese spring rolls from sticking?

Use a plate larger than your rice papers and add some warm water to this plate. Dip the rice paper for about five seconds to soften the paper, but remove it before it becomes a soggy mess. I like to use a damp cutting board or towel to place my soften rice paper on, this helps to prevent the paper from sticking too much to the surface and also keep it soft.

Vietnamese Spring Rolls Goi Cuon Pinterest Image

Vietnamese Spring Rolls Recipe (Goi Cuon)

This recipe makes about 10 Spring Rolls.
4.6 from 5 votes
Print Pin
Author: Hungry Huy
Prep: 30 mins
Cook: 50 mins
Total: 1 hr 20 mins
Servings: 10 rolls
Calories Per Serving: 377kcal

Ingredients

  • 1/2 lb shrimp 36/40 size (453g)
  • 1/2 lb pork leg 453g
  • 1 head red or green leaf lettuce
  • a few sprigs of mint
  • chives
  • 1 pack rice paper banh trang
  • 1 pack rice vermicelli the starchless variety
  • 1 1/2 tsp salt
  • 1 tsp sugar

Peanut Dipping sauce

  • 2 tbsp oil
  • 2 tbsp minced garlic
  • 8 tbsp hoisin sauce
  • 2-3 tbsp peanut butter
  • 1 c water
  • Sambal chile paste optional

Instructions

Preparing Ingredients

  • Defrost shrimp in water bowl. Once defrosted, split and de-vein the shrimp.
  • Cooking pork: add pork to a small pot and add enough water to cover about 1 ½ inches above the pork. Add 1 tsp of salt and 1 tsp of sugar. Bring to a boil on high heat and then lower to medium for 30 minutes. Remove the pork when it turns light brown and floats to the top.
  • Cooking shrimp: add 2 inches of water (enough to cover the shrimp). Add ½ tsp of salt and bring to a boil. Add the shrimp and boil for 1 ½-2 ½ minutes on medium-high heat until the shrimp is no longer translucent.
  • Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
  • Slice the pork as thinly as possible so that it will be easier to roll.
  • In another pot, boil 1/2 gallon of water and add ⅓ of the rice vermicelli package. Boil for 8 minutes (following the instructions on the packet). Drain and cool the noodles under cold, running water to stop the cooking.
  • Prepare your vegetables by rinsing and drying them.

Spring Roll Instructions

  • Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
  • Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
  • Add shrimp in the middle of the rice paper with the orange skin facing down.
  • Layer the sliced pork on top of the shrimp.
  • Add the noodles across the vegetables, spread evenly across.
  • Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.

Peanut Dipping Sauce

  • In a pan over medium heat, saute garlic in oil until fragrant.
  • Add in hoisin sauce, peanut butter, and water and stir thoroughly.
  • Bring to boil, and then immediately turn off the heat and place into a heat safe dipping bowl.
  • Leave the Sambal chile paste on the side so others can add to their own dipping bowl as needed.

Nutrition Facts (per serving)

Calories: 377kcal | Carbohydrates: 53g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 1069mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2672IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg
Course: Appetizer
Cuisine: Vietnamese
Keyword: spring rolls, vietnamese
I'd love to see what you cook up!Mention @HungryHuy or tag #hungryhuy
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29 thoughts on “Vietnamese Spring Rolls Recipe (Gỏi Cuốn) w/ Peanut Dipping Sauce

    1. pear!: gotta stay hungry too 🙂
      Rachel: Yeah! I also didn’t think it would be so simple. It kinda reminds me of Hu Tieu: rice noodles, pork, shrimp, and you dip the meat in hot sauce and hoisin sauce.

  1. Thanks so much for the informative post – the photo essay makes me feel like even I could do this!

    I had no idea that the sauce that so often comes with goi cuon was only thinned out hoisin garnished with nuts and sambal! That rules.

  2. I could never roll the spring roll correctly. It always comes out bulky. Your step by step pictures is really simple to follow. I’ll try it to see if my rolls come out right next time. Nice post!

    1. Thanks! It took me a few rolls to get it down. At first there was way too much filling. Eat the first one you make to get a feel for how much of each ingredient you want in the roll.

  3. Hey Huy! Love this recipe and I have made it once already & planning to make it again tonight! Its a staple at my house to each fresh spring roll once a week, so easy & yummy! thanks for the share!!

  4. Interesting. My rolling technique is a bit different but I will give yours a try.

    I make my rolls with pork that has been pounded almost paper thin and then braised with a barbeque sauce, if I use pork or chicken at all.

    Also, I never add heat to my hoisin/peanut based sauce. I may add a few pepper flakes with the chilled fish sauce that I also serve my rolls with but never the dark.

    Thank you for your recipe. I really like the step by step photos. It makes it so easy for individuals who have never made a dish before to understand the preparation.

  5. Thanks for sharing this Huy! I went and bought a pack of the rice paper a week or so ago after having twice enjoyed “summer rolls” recently. I googled cuon because that’s all the clues they have on the packet. I was afraid to do the soaking wrong. I was thinking to improvise anyway, but how lovely to come across your well-written, photo-illustrated post. Now I’m confident I’ll be able to make these even though my first batch is going to be not at all authentic because I am missing some ingredients that I think would make them better. However, I’m going to give the techniques and general idea a whirl and get more things in my next supermarket trip!
    🙂

    1. Thanks for stopping by! Don’t be afraid to do it wrong–I mess things up all the time :). The rice sheets are fairly cheap. Start out with water that isn’t too hot so you can adjust the softness with soak time more easily.

  6. Thank you for your posting, the photos and etc. I plan to have a make it yourself goi cuon party and came across your site. Thank you!

  7. Looks like a great recipe. I see that in the pictures you have chili paste, but it doesn’t seem to be in the recipe. Are you supposed to add a little to the dipping sauce?

    1. Hey Christina, the chile paste is optional and I leave it out so each person who eats from it can add as much or as little as they like. But I’ll note that in the recipe, thanks!

  8. Hey Huy, If you you squeeze half of lime juice or lemon to the warm water that will keep the spring roll last a bit longer . The moist will remain with the roll instill the end of the day.

  9. 4 stars
    I have made these for years. I don’t remember where I got the original recipe but it differs somewhat from this. Differences:
    Chop thin cut uncooked pork into thin slices. Mash garlic – a lot of it in a garlic press. Saute together. When done add a couple dashes of soy sauce and small amt fish sauce and simmer until liquid evaporated. Cool.
    Slice Romaine lettuce leaves (remove large spines), basil, mint into thin strips. Keep in separate piles.
    Roll rice noodles, generous amount of lettuce, several pork slices, a scant sprinkle of mint and basil. (I roll on a lightly oiled wooden block) Wrap in wax paper being sure to separate rolls with the paper. Store in fridge. Will keep for 2 – 3 days, if you can keep them around that long.

  10. Question! I’m planning on making this on the day I am going to a party and bringing it. What is the best way to store it and keep it fresh? I am guessing there will be 2-3 hours between the time I finish making them and the time I arrive at the party.

  11. Hi Huy! Do you use “thit ba chi” for the pork? I know it says pork leg and I’ve asked my mom and she says to buy thit ba chi. Lol

  12. 5 stars
    Great recipe and great step by step pictures! Thanks so much! Easy enough even for me and spring rolls we’re delicious!

    1. So glad it worked out for you, thanks Annie! I saw a demo in Vietnam recently where they were teaching people how to roll these–so many eager participants doing pretty well on their first go!

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