Fresh Vietnamese Goi Cuon Spring Rolls Recipe

Name: Fresh Vietnamese Goi Cuon Spring Rolls Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 12 rice paper wrappers; 24 cooked shrimp, halved lengthwise; 4 oz vermicelli noodles, cooked and drained; 1 cup lettuce leaves, torn into small pieces; 1/2 cup shredded carrots; 1/2 cup cucumber, julienned; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro leaves; 1/4 cup Thai basil leaves; Sauce: Try a classic sauce spring roll Vietnamese pairing like hoisin-peanut sauce or nuoc cham for dipping.

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Walking into my kitchen, I'm hit with the scent of fresh herbs and crisp veggies. It takes me back to Vietnam's lively streets. The smell of goi cuon, or Vietnamese spring rolls, always brings back cherished memories. I remember watching my grandmother craft these delicate rolls, each one a masterpiece.

Now, I'm thrilled to share this goi cuon recipe with you. It's a journey into Vietnamese cuisine’s vibrant culture. Loved for their fresh flavors and wholesome ingredients, these rolls are the perfect introduction to Vietnamese cooking. Whether you’re already a fan of Vietnamese spring rolls or new to the art of rice paper rolls, this recipe will guide you to creating these delightful bites at home.

For another healthy and flavorful dish, try this Homemade Chicken Broth Recipe to complement your spring rolls. It’s a great base for dipping sauces or soups to serve alongside your goi cuon.

Table of Contents

What Makes Vietnamese Goi Cuon Special

Vietnamese goi cuon, also known as summer rolls, vermicelli rolls, or shrimp rolls, are a favorite in Vietnamese cuisine. These rolls are not just tasty but also carry a deep cultural meaning. They are a special part of Vietnamese food culture.

The Cultural Heritage Behind Spring Rolls

Vietnamese goi cuon, also known as summer rolls or Vietnamese salad rolls, embody the essence of fresh and healthy cooking. Originating as a way to preserve the vibrant freshness of ingredients, these rolls have become a beloved staple in Vietnamese cuisine. Today, they’re celebrated worldwide for their unique mix of flavors and textures.

Health Benefits of Fresh Spring Rolls

Goi cuon are not just yummy but also good for you. They are low in calories and full of nutrients. With protein, fiber, and vitamins, they are a healthy and filling choice for many diets.

Authentic Vietnamese Goi Cuon Recipe

Prep Time: 20 minutes
Cook Time: 5 minutes

Total Time: 25 minutes
Yield: 12 rolls
Cuisine: Vietnamese

Method: Rolling

Ingredients

12 rice paper wrappers

24 cooked shrimp, halved lengthwise
4 oz vermicelli noodles, cooked and drained
1 cup lettuce leaves, torn into small pieces

1/2 cup shredded carrots
1/2 cup cucumber, julienned
1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves
1/4 cup Thai basil leaves
Sauce: Try a classic sauce spring roll Vietnamese pairing like hoisin-peanut sauce or nuoc cham for dipping.

Instructions

Prepare the fillings: Arrange the shrimp, cooked noodles, herbs, and vegetables on a tray for easy assembly.
Soften the rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10-15 seconds, then lay it flat on a clean surface.
Assemble the rolls: Place a small amount of lettuce, noodles, shrimp, and vegetables on the lower third of the wrapper. Add a few leaves of mint, cilantro, and Thai basil for flavor.

Roll the goi cuon: Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly but gently to seal. Repeat with the remaining wrappers.
Serve: Pair with your favorite dipping sauce, like Vietnamese spring roll sauce, for an authentic experience.

Notes

Customization: Make goi cuon chay (vegetarian spring rolls) by replacing shrimp with tofu or mushrooms.

Storage: Best served fresh, but you can store them in a damp paper towel and plastic wrap for up to 24 hours.
Dipping Sauces: Explore options like hoisin sauce, peanut sauce, or tangy nuoc cham for variety.

Nutrition Facts (Per Serving)

Calories: 65
Protein: 4g
Total Carbohydrates: 8g

Fiber: 1g
Sugar: 1g
Total Fat: 2g

Saturated Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 20mg

Sodium: 200mg

Vietnamese goi cuon are a true celebration of fresh flavors and textures. Whether you’re indulging in the traditional shrimp and herb combo or crafting vegetarian goi cuon chay, these spring rolls promise a healthy, satisfying meal.

Take a moment to savor the simple pleasure of creating something authentic and delicious at home. With this easy-to-follow recipe, you’ll have a plate of vibrant Vietnamese salad rolls ready to impress your friends and family.

Discover more exciting recipes like this by visiting the So Damn Delish. Let’s continue our journey of flavorful adventures!

FAQs

Q: What are Vietnamese Goi Cuon spring rolls?

A: Goi cuon, also known as Vietnamese spring rolls or summer rolls, are a popular dish. They are made with fresh, unfried rice paper wrappers. These wrappers are filled with healthy ingredients like shrimp, pork, and vermicelli noodles. They also include fresh herbs and vegetables.

Q: What are the key ingredients in authentic Goi Cuon?

A: Traditional Vietnamese Goi Cuon includes rice paper wrappers and cooked shrimp or pork. Vermicelli noodles, fresh herbs like mint and cilantro, and Thai basil are also key. Crunchy vegetables like carrots, lettuce, and bean sprouts add texture.

Q: What are the health benefits of Goi Cuon?

A: Goi Cuon are a healthier choice compared to fried spring rolls. They are low in calories and high in fiber. They also offer vitamins and minerals from the vegetables and herbs. Being made with rice paper wrappers, they are gluten-free.

Q: How do you roll Goi Cuon properly?

A: Rolling Goi Cuon requires practice. Start with damp, pliable rice paper wrappers. Place the fillings in a neat line across the center. Fold the bottom over the fillings, then the sides. Roll the spring roll tightly.

Q: What are some common variations of Goi Cuon?

A: Traditional Goi Cuon has shrimp, pork, and vegetables. But, there are many variations. Vegetarian Goi Cuon uses tofu or mushrooms. Some also choose chicken or beef instead of seafood.