Goi Cuon (Fresh Spring Rolls)
East-asian-food-spring-rolls-1.jpg by Anonymous Cow~commonswiki · CC BY 2.0
Goi Cuon, commonly known as Vietnamese fresh spring rolls, are a delightful blend of vibrant flavors and refreshing textures. These translucent rice paper rolls typically contain a combination of shrimp, herbs, vermicelli noodles, and crisp vegetables, making each bite a burst of freshness. Perfect for warm days or as an appetizer, Goi Cuon is cherished for its lightness and balanced taste.
Originating from Vietnam, Goi Cuon has a rich history dating back centuries when street vendors served these portable bites to busy locals. Their name, meaning 'shrimp roll,' hints at one of their key ingredients. Today, these spring rolls are popular worldwide, celebrated for their simplicity, customizable fillings, and the dipping sauces that bring them to life.
Ingredients
- 8 rice paper wrappers
- 200g cooked shrimp, halved lengthwise
- 100g cooked rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, thinly sliced
- Fresh mint leaves
- Fresh cilantro leaves
- Fresh lettuce leaves
- Optional: thin sliced cooked pork or tofu
- Soy sauce or hoisin sauce, for dipping
- Water for soaking rice papers
- 2 tbsp fish sauce (optional)
Instructions
- 1
Prepare all fillings by cooking the shrimp, rice vermicelli, and slicing vegetables and herbs.
- 2
Fill a large bowl with warm water. Dip one rice paper into the water for about 10-15 seconds until soft and pliable.
- 3
Lay the softened rice paper flat on a clean surface.
- 4
Arrange some lettuce, herbs, noodles, vegetables, and shrimp across the lower third of the wrapper.
- 5
Fold the sides of the rice paper inward, then tightly roll from the bottom to the top, enclosing the fillings.
- 6
Repeat the process with remaining rice papers and fillings.
- 7
Serve with dipping sauces such as hoisin, peanut, or fish sauce.
- 8
Enjoy immediately for the freshest taste, or keep covered with a damp cloth until served.