Goi Cuon
Fresh, translucent spring rolls filled with shrimp, pork, vermicelli, and crisp herbs, served with a savory peanut dipping sauce.
Origin & history
Goi Cuon is a light and healthy Vietnamese classic. It is a popular starter that showcases the Vietnamese emphasis on fresh herbs and clean flavors.
Ingredients
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Wrapper
Filling
Herbs
Sauce
The method
Step by step
- 01
Prepare Ingredients
10 minCook the vermicelli and slice the boiled pork and shrimp. Have all ingredients ready in bowls.
Keep the shrimp halves uniform for a beautiful presentation.
- 02
Roll
10 minDip a rice paper sheet in warm water for a few seconds. Lay flat, place herbs, vermicelli, pork, and shrimp in the center. Fold in the sides and roll tightly.
Do not over-soak the rice paper or it will tear.
- 03
Make Sauce
2 minMix hoisin sauce with peanut butter and a little water to reach desired consistency. Top with crushed peanuts.
Add a little chili sauce for a kick.
Chef tips
- — Place the shrimp pink-side down on the rice paper for a professional look.
- — Keep a damp cloth over finished rolls to prevent drying.
Common mistakes
- — Over-soaking rice paper
- — Overstuffing the rolls
Substitutions
- Pork belly → TofuFor a vegetarian version
Storage & serving
Best eaten fresh; can be stored for a few hours in the fridge covered with a damp cloth.
Serve with peanut dipping sauce.
Food safety
Ensure pork and shrimp are fully cooked. Use clean water for soaking rice paper.
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