Vietnamese Spring Rolls (Gỏi Cuốn)

Fresh spring rolls are one of those appetizers my friends always order whenever we go to a Vietnamese restaurant. And it always comes with just two, which is never enough.

What a lot of people don’t realize is how easy they are to make at home. Once everything is prepped, it’s just assembling and rolling. You can keep it traditional or mix it up with whatever you like, which makes it super flexible.

Growing up, we had these at almost every get-together. They’re easy, shareable, and everyone loves them. On days when my mom didn’t feel like cooking, she’d just set everything out on the table, and we’d all wrap our own. It was simple, but it worked, and honestly, that’s still one of my favorite ways to eat them.

What Are Vietnamese Spring Rolls?

Goi cuon, or Vietnamese fresh spring rolls, are made by wrapping rice paper around a mix of protein, herbs, vegetables, and rice vermicelli. You might also see them called summer rolls on restaurant menus. The name goi cuon loosely translates to “salad rolls,” which makes sense since they’re packed with fresh herbs and vegetables.

The rice paper stays soft and slightly chewy, and you can actually see the fillings through the wrapper. Each bite is a mix of textures: tender shrimp, juicy pork, soft noodles, and crunchy herbs.

They’re not fried, which is what makes them feel light and refreshing compared to cha gio (Vietnamese egg rolls). Everything is layered and rolled tightly, so you get a little bit of everything in each bite.

Why You’ll Love This Recipe

• Fresh, light, and packed with flavor
• No cooking required once ingredients are prepped
• Easy to customize with what you have
• Great for meal prep or gatherings
• Works with peanut sauce or fish sauce (nuoc cham)

Rice Paper: What to Look For

There are two common shapes you’ll see: round and square. Either works. It mostly comes down to what you find easier to roll.

Look for size 22 rice paper with ingredients that include rice flour and tapioca flour. The tapioca is important because it adds elasticity, which makes the rice paper easier to roll without tearing.

Each sheet has two sides. One smooth and one slightly bumpy. Place the bumpy side facing up when assembling.

When softening the rice paper, use cold or lukewarm water. Avoid hot water. Dip it just until it’s lightly wet. It will continue to soften as you work. If it’s too wet, it will tear more easily.

Fillings and How to Choose Them

This is where you can really make it your own.

Protein

The traditional combination is shrimp and pork. Pork belly or pork shoulder both work. Slice the pork thin after cooking. Let it cool first so it’s easier to cut.

For shrimp, cooking them with the shell on helps them hold their shape and look better through the rice paper. Remove the shells and slice them in half lengthwise for that classic look.

You can also use grilled chicken or pork, fried tofu, or fish.

Noodles

Use thin rice vermicelli, often labeled as bun tuoi. These are soft, light, and easy to work with. If you’re not sure how to prep them, you can follow my how to cook rice noodles guide for the best texture.

You can also use banh hoi, which I personally love for spring rolls. It comes in woven sheets that hold together, so you don’t have to deal with loose noodles. I usually use one portion per roll. Just cook it in boiling water until tender, then rinse with cold water to stop the cooking. After that, brush a thin layer of oil between each layer so it doesn’t stick. You can fold it or cut it to size, which makes rolling a lot easier and keeps everything neat.

Herbs and Vegetables

This is where you can make it your own.

Common options include:

• Lettuce (butter, red leaf, or green leaf)
• Mint
• Cilantro
• Perilla
• Bean sprouts
• Cucumber
• Carrots (optional)
• Garlic chives or chives

You don’t need to use everything. Just pick what you like or what you have.

A quick tip for lettuce: break off the thick stem or bend it a few times so it doesn’t poke through and tear the rice paper.

How to Make Spring Rolls

Start by prepping everything first. Cook and slice your proteins, cook the noodles, and wash and dry your herbs.

Dip one sheet of rice paper into water until just lightly wet, then place it on a flat surface with the bumpy side facing up.

Layer your fillings starting with lettuce, then noodles, herbs, and protein. Place shrimp cut-side down near the edge if you want them visible through the roll.

Fold the bottom up over the filling, then fold in the sides. Roll tightly, keeping everything compact as you go.

It might feel awkward at first, but after a few rolls, it gets much easier.

How to Serve

Spring rolls are best served fresh, right after rolling.

Serve with:

• Vietnamese peanut sauce for something rich and creamy
• Nuoc cham (fish sauce dip) for a lighter, tangy option

They’re great as an appetizer, snack, or served alongside Vietnamese dishes like bun thit nuong, pho, bun rieu, or crispy dishes like banh xeo and banh khot.

Make Ahead and Storage Tips

Spring rolls are best eaten the same day, especially right after rolling when the rice paper is soft and fresh.

If you’re making them for a party, you can prep them a few hours ahead. Cover the rolls with a damp towel or wrap each one individually in plastic wrap to keep the rice paper from drying out.

For longer storage, wrap each roll individually so they don’t stick together and store them in the fridge for up to 1 to 2 days. Before serving, let them sit at room temperature for about 20 to 30 minutes with a damp paper towel on top so the rice paper softens again.

Make this Tonight!

Once you get the hang of rolling, spring rolls are one of those recipes you’ll come back to often. They’re simple, flexible, and easy to adjust based on what you have.

If you make them, leave a comment and let me know what fillings you used. And don’t forget to save it on Pinterest so you can come back to it later.

RECIPE