Vietnamese Spring Rolls (Gỏi Cuốn)

spring rolls goi cuon with peanut sauce on a plate.

Vietnamese Spring Rolls (Gỏi Cuốn)

Course: Appetizer

Cuisine: Vietnamese

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: rolls

Calories: 342kcal

Author: Quynh Nguyen

Goi Cuon are Vietnamese fresh spring rolls made with shrimp, pork, rice vermicelli noodles, and fresh herbs wrapped in rice paper. Light, refreshing, and perfect as an appetizer or party dish.

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Ingredients

For the Rolls

12 rice paper (size 22, round or square)
½ pound shrimp, shell on and deveined
½ pound pork belly or pork shoulder
1-2 shallots, halved
1-2 teaspoons salt
rice vermicelli noodles (bun tuoi)
leaf lettuce, washed and torn
mint, cilantro, perilla (optional)
bean sprouts
cucumbers, julienned
garlic chives or chives

For Serving

Peanut sauce or nuoc cham

Instructions

Cook Noodles, Pork, and Shrimp

Cook the rice vermicelli noodles according to package instructions. Rinse with cold water to stop the cooking, then drain well.
In a pot, bring water to a boil and add sliced shallots and salt. This lightly seasons the water and adds more flavor to the pork and shrimp.
Add the pork and cook until fully cooked, about 10 to 15 minutes depending on thickness. Remove and let it cool completely before slicing thin. It’s much easier to slice once cooled.
In the same pot, add the shrimp and cook just until pink and opaque, about 2 to 3 minutes. Drain and let cool, then slice each shrimp in half lengthwise. Keeping the shell on while cooking helps the shrimp hold its shape and look better in the rolls.

Wrap the Rolls

Fill a shallow plate or pan with cold or lukewarm water. Dip one sheet of rice paper briefly until just lightly wet. It will continue to soften as you work.
Lay the rice paper on a clean surface with the bumpy side facing up.
Place a piece of lettuce on the lower third, followed by a small amount of noodles, pork, herbs, and vegetables. Place shrimp cut-side down near the edge if you want them visible through the wrapper.
Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal. Keep the roll snug so it holds together well.
Repeat with the remaining ingredients.

Serve

Serve immediately with peanut sauce or nuoc cham.

Notes

Cooking the pork and shrimp with shallots and salt adds a subtle layer of flavor without extra work.
Let the pork cool before slicing so you can get thin, clean pieces.
Don’t over-soak the rice paper. It should feel slightly firm when you start rolling.
For best texture and appearance, keep your fillings balanced and not overstuffed.
These are best eaten fresh, but can be wrapped individually if making ahead.

Nutrition