I’m sharing my mom’s recipe for Vietnamese Spring Rolls with Peanut Sauce, also known as goi cuon. These fresh spring rolls require some prep, but once you learn how to roll them they become a fun, repeatable dish that family and friends will love.
Growing up Vietnamese-American, my mom always made traditional dishes at home. I remember gatherings where the table was covered with bowls of ingredients and each person made their own spring roll. The process is part of the fun—assemble one, eat it right away, then make the next.
If you prefer fried rolls, I also include my mom’s recipe for Vietnamese egg rolls elsewhere. For these fresh rolls, make them for any gathering—people are always impressed, and you’ll find yourself making them again and again.
Vietnamese Spring Rolls
10
spring rolls
Ingredients
- 5 ounces rice vermicelli noodles
- 30 to 40 large shrimp, more if smaller
- Boston or red leaf lettuce
- Fresh cilantro
- Fresh Thai basil
- Cucumber, cut into wedges (optional)
- 1/2 cup creamy peanut butter
- 2 Tablespoons hoisin sauce
- 1 splash fish sauce (optional)
- 1 garlic clove, peeled and minced
- 1 teaspoon granulated sugar
- 2/3 cup water
- Chopped peanuts, for garnish
- 10 to 12 sheets rice paper, 8 to 8.5-inch diameter
Instructions
- Bring a large pot of water to a boil. Cook rice vermicelli according to the package instructions.
- Drain the noodles in a colander and rinse with cold water for at least a minute so they do not become sticky. Let them drain and dry.
- Make the peanut dipping sauce: In a small bowl combine peanut butter, hoisin sauce, and fish sauce if using. Add minced garlic and sugar. Whisk in water 1/3 cup at a time until the sauce is smooth. It may look curdled at first—keep whisking until it comes together.
- Rinse the pot, add fresh water, season with a pinch of salt, and bring to a boil. Add shrimp and cook 2 to 3 minutes (longer if shrimp were frozen). Drain and rinse with cold water. Peel if necessary after cooling. If using large shrimp, slice them lengthwise.
- Prep the vegetables: wash and dry the lettuce, pick cilantro and basil leaves, and slice cucumber into thin wedges or sticks.
- To assemble: use a large, shallow bowl or rice paper holder with warm water. Dip one rice paper sheet briefly so it softens—do not soak. Lay it flat on a smooth plate.
- Arrange fillings on the rice paper: place shrimp along the back third (farthest from you) so they show through the paper. On the front third (closest to you) layer lettuce, vermicelli, cucumber, cilantro, and basil.
- Fold the side edges over the filling, then roll from the lettuce side upward, rolling tightly to enclose the ingredients. The shrimp should be visible on the outside of the roll. Repeat with remaining ingredients.
- Serve the spring rolls immediately with the peanut dipping sauce and chopped peanuts on top.
Did you make my Vietnamese Spring Rolls?
If you made these, I’d love to see your photo and read your rating or comments. Share your results so others can try this recipe too.
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