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Goi cuon fresh spring rolls with dipping sauce
Translucent rice paper rolls filled with shrimp, pork, and herbs

Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Author: Flavelo
Recipes Appetizers
Gỏi Cuốn is a masterpiece of freshness and the queen of Vietnamese street food. Unlike egg rolls, these are fresh, not fried. The secret lies in handling the rice paper: brittle when dry, it becomes chewy and pliable with water. The harmony of flavors comes from the abundance of fresh herbs and the dipping sauce.
🕒 Prep Time 40 mins
🍳 Cook Time 5 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Shallow bowl with warm water for rice paper
  • Clean damp towel or plastic cutting board
  • Sharp Knife

Allergen Information

⚠️ Shellfish
⚠️ Peanut (in sauce)
⚠️ Soy (in sauce)

Instructions

1 ✓

Boil the pork until tender, let it cool in the broth, then slice paper-thin. Slice the cooked shrimp in half lengthwise.

Tip: Cooling the pork in liquid keeps it moist. Halving the shrimp helps them lay flat for a prettier roll.
2 ✓

Boil the vermicelli, let sit for a few minutes, then drain and rinse with cold water.

Tip: Rinsing with cold water stops the cooking and washes away excess starch so noodles don't clump.
3 ✓

Julienne the cucumber and carrot. Set up your station (mise en place).

Tip: Once you wet the paper, you have to move fast. Organization is key.
4 ✓

Dip a sheet of rice paper in water briefly, then lay on your board. On the bottom third, layer lettuce, noodles, veggies, and herbs.

Tip: Don't overstuff, or it will burst.
5 ✓

Fold the bottom up over the filling. Place 3 shrimp halves (cut side up) and pork slices on the empty top section.

Tip: This ensures the shrimp are visible through the translucent paper for that classic look.
6 ✓

Fold in the sides and roll tight like a cigar.

Tip: Tight rolling keeps the roll together when bitten. Squeeze out air pockets gently.
7 ✓

Serve with Peanut Dipping Sauce (Hoisin + Peanut Butter).

Tip: The thick, sweet-salty peanut sauce clings perfectly to the smooth rice paper.

Recipe FAQ

The rice paper keeps tearing.
You soaked it too long. Just dip it for 2 seconds, remove it, and let it soften on the board. The residual water is enough.
They stick together.
Rice paper is sticky. Brush them lightly with sesame oil or place lettuce leaves between them if storing.

Ingredients

  • 12 sheets Rice Paper Wrappers (8-inch)
  • 10 oz Shrimp (peeled, cooked)
  • 7 oz Pork Belly or Loin
  • 5 oz Rice Vermicelli Noodles
  • 1 head Lettuce (Leaf or Butter)
  • 1 bunch Fresh Mint
  • 1 bunch Fresh Cilantro
  • 1 whole English Cucumber
  • 1 whole Carrot
  • 1 bunch Chives (optional)