This recipe for Goi Cuon (Vietnamese Spring Rolls) is light, fresh and delicious. Rice vermicelli noodles, fresh veggies, and protein are rolled up in rice paper and served with a peanut dipping sauce.
This recipe first appeared on Sift & Simmer in August 2017. Updated October 2021.
Besides Vermicelli Rice Noodle Bowls, these goi cuon are one of my favourite meals to enjoy in the summer.
They're great during hot weather because there's almost no cooking involved.
What is goi cuon?
Goi cuon is a Vietnamese dish known by many names, such as summer rolls, salad rolls, or (fresh) spring rolls.
It consists of rice vermicelli noodles (bun), protein (such as shrimp or pork), and vegetables wrapped up in rice paper.
Goi cuon is different than cha gio, which are deep fried spring rolls.
Why you'll love this recipe
There's not much cooking involved -- only cooking the protein and the rice vermicelli noodles.
Goi cuon is easy to assemble and fun to make at the dinner table.
This is a great clean-out-the-fridge type of meal.
Feel free to switch up the protein or vegetables to your liking.
It's great served cool, or at room temperature, so you can make it beforehand.
Ingredients you'll need
For the rolls:
- rice vermicelli noodles (bun): for these rolls, I like using medium-thickness vermicelli noodles -- thinner than bun bo hue noodles, and thicker than noodles for Sarawak laksa
- rice paper (banh trang): is a thin edible sheet made of rice starch and water; it is usually sold dry and reconstituted in hot water before using; it can come in round or square shapes and various sizes
- fresh herbs: feel free to use whatever herbs you have on hand; Vietnamese mint, basil, perilla, cilantro and garlic chive are great additions
- lettuce: you can use iceberg or green leaf, or any leafy green
- veggies: cucumber or carrot, julienned
- protein: cha lua (pork patty), shrimp
For the peanut sauce:
- peanut butter: use smooth peanut butter or substitute with tahini if you like
- soy sauce: adds a little savoury flavour to the sauce
- granulated sugar: or whatever sweetener you like; balances out the saltiness
- hot water: thins out the sauce so it's not too thick
How to make the rolls
Boil some hot water in a kettle.
Have a large shallow dish (or pan) that can cover the size of the rice paper ready.
Next, have a similar sized clean plate for rolling.
Pour the hot water into the shallow dish.
Take a rice paper and quickly dip it in the hot water, turning it every so often so it's moistened.
Place the rice paper onto the clean plate.
Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
Starting at the bottom, gently take the rice paper and pull it over the filling.
Tuck in both sides, and continue to roll.
Serve with peanut sauce or nuoc cham and enjoy immediately.
Repeat with the remaining.
How to make the dipping sauce
In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
Add in a little hot water to loosen.
Garnish with sesame seeds if you wish.
For a spicy kick, add a little chili oil.
How to serve
Serve the goi cuon at room temperature, freshly made.
Enjoy the spring rolls with a dipping sauce: peanut sauce, hoisin or nuoc cham.
How to store
Store freshly made Vietnamese spring rolls in an airtight container in the fridge for up to 1 day.
Note: rice paper and rice noodles do stiffen up when chilled, so the texture will be different from freshly made, but it is still fine to eat.
You can cook the noodles and protein just prior to serving and have the prepared veggies in the fridge.
Substitutions
If you want, you can change up the protein by subbing in tofu or fish. Try a pan-fried tofu or salmon.
Add in avocado for a creamier texture.
Swap the noodles for more veggies.
Or try adding crunchy cha gio (fried spring roll) to the roll -- it's delicious!
FAQs & expert tips
How do I prevent my rice paper from ripping?
Quickly dip the rice paper in the hot water. It does not require long soaking.
Also, some brands tend to rip no matter how gently you work with it -- you may need to experiment to see which brand you like.
What size and shape to use?
For these rolls, I use large round rice paper, about 8" in diameter.
What does rice paper taste like?
It has a neutral, soft and chewy texture.
Where can I find rice paper and rice vermicelli noodles?
You can find them in Asian supermarkets.
Other recipes you may like
Be sure to check out these recipes:
Vietnamese Rice Vermicelli Noodle Bowl
Cold Cut Banh Mi (Vietnamese Sandwich)
Cà Phê Sữa đá (Vietnamese Iced Coffee)
Do Chua (Vietnamese Pickled Daikon & Carrot)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Vietnamese-style Salad Rolls (Gỏi Cuốn)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
For the rolls:
- ½ pkg rice vermicelli noodles
- 10 sheets large round rice paper
- 1 head lettuce green leaf or iceberg
- ½ cucumber julienned
- ½ pkg cha lua (pork patty) sliced
- 8-10 medium shrimp cooked, de-veined and sliced in half
Herbs:
- Vietnamese mint
- basil leaves
- cilantro
Peanut Dipping Sauce:
- 1 tablespoon peanut butter or tahini
- 1 tablespoon soy sauce
- 1-2 teaspoon granulated sugar
- 1-2 tablespoon hot water
- sesame seeds optional
- 1 teaspoon chili oil optional
Instructions
- Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.
- Boil some hot water in a kettle.
- Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.
- Next, have a similar sized clean plate for rolling.
- Carefully pour the boiling water into the shallow dish.
- Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
- Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
- Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.
- Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.
Make the peanut sauce:
- In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
- Add in a little hot water to loosen. Adjust seasonings to taste.
- Garnish with sesame seeds if you wish.
- For a spicy kick, add a little chili oil.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
R
Yummy!
Mat
Appetizing and easy to make. I love it!
Michelle
Glad to hear it!! 🙂
Linsey
I like Vietnamese roll. Simple and easy to make. And very healthy and lean way to eat. Yummy!
Dawn
These look incredibly fresh and tasty (love the fresh herbs)! And such a pretty presentation. I just know that they'd taste delicious!
Ben | Havocinthekitchen
Such a neat and clean presentation - I am impressed (I am quite sloppy when it comes to working with rice paper haha). Definitely, delicious too!
Heidi | The Frugal Girls
I really liked your idea to use shrimp as the protein... it's the perfect way to make these spring rolls even more of a fabulous indulgence!
Caleb - Never Ending Journeys
The addition of shrimp in these spring rolls looks and sounds absolutely delicious!