Goi Cuon (Fresh Spring Rolls)
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The Tale of Goi Cuon (Fresh Spring Rolls)
Story updated
Goi cuon, fresh rice-paper rolls filled with herbs, vermicelli, and shrimp or pork, reflects Vietnam's long tradition of wrapping fresh ingredients rather than frying them, in contrast to fried spring rolls, or cha gio. Associated with southern Vietnam, the rolls are served cool with a peanut or fish-sauce-based dipping sauce.
Ingredients
Scale:· 4 servings
- 12 rice paper wrappers
- 12 large shrimp, cooked and halved lengthwise
- 4 oz rice vermicelli, cooked
- 1 cup lettuce leaves
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1/2 cup Thai basil leaves
- 1/4 cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp crushed peanuts
Instructions
- 1Soften a rice paper wrapper briefly in warm water until pliable.
- 2Lay the wrapper flat and arrange lettuce, herbs, and a small bundle of vermicelli near one edge.
- 3Place two shrimp halves, cut side up, just above the filling so they show through the wrapper.
- 4Fold the sides in and roll tightly from the filled edge, keeping the shrimp visible.
- 5Repeat with the remaining wrappers and filling.
- 6Warm hoisin sauce with peanut butter to make the dipping sauce, then top with crushed peanuts.
- 7Serve the rolls fresh with the dipping sauce.
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