Source: Delightful Plate

Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce and herbs wrapped in soft chewy rice paper. These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are beautiful to look at and great as a refreshing appetizer or even a light meal. Your guests will be impressed!


For Vietnamese fresh spring rolls

  • 10 oz pork (choose among pork shoulder, tenderloin or pork belly)
  • 1 thumb-sized piece of ginger
  • 1/2 teaspoon salt
  • 1 lb raw shrimps (I use peel-on shrimps. We need 16 of them)
  • 16 rice paper wrappers (8.5”-9” in diameter)
  • 2 cups soft lettuce, cut into smaller pieces or strips
  • Thai basil, tough stems removed
  • chives, cut into 3”-4” long pieces
  • other fresh herbs of your choice such as cilantro, mint
  • 8 oz cooked rice vermicelli noodles

For Vietnamese Peanut Sauce

  • olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons hoisin sauce
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 1/4-1/3 cup water
  • 1/4 teaspoon salt (to taste)
  • 1¼ teaspoon soy sauce
  • roasted peanuts (for toppings)


  • – Parboil the pork for a minute, discard the liquid. After that, bring water to a boil in a clean pot, add ginger, salt and the pork. Skim off any foam. Lower the heat to maintain a simmer and place the lid slightly askew. Cook for 25-30 minutes or until the pork is just cooked through. Transfer to a bowl with iced water to stop the cooking.

    – Bring plenty of water to a boil and add the shrimps. Poach for about 2 minutes until they are just cooked through. Put them in a bowl with iced water immediately.

    – Slice the pork as thinly as you can. Peel off the shrimp shells and slice the shrimps in half lengthwise (remove the veins if needed).

    – Set up a work station with all ingredients to make the spring rolls and a plate/bowl with clean water. Briefly dip one rice paper wrapper into the plate with water to wet it just enough to make it pliable and then lay flat.

    – Add a layer of lettuce, fresh herbs and vermicelli noodles. Fold left and right corners of the rice paper over the filling.

    – Place a couple of pork slices right above the veggies and noodles (about the middle of the rice paper) and place two of the shrimp halves above the pork slices (about the top part of the rice paper). Then roll it up away from you. Place on a serving plate with the shrimp side up.

    – Repeat with remaining filling and wrappers. Serve immediately with a dipping sauce. Recipes for two types of dipping sauce are in the Notes below.

  • For Vietnamese Peanut Sauce

    – Add olive oil just enough to coat the bottom of a small sauce pan over medium heat. Add garlic and sauté for a few seconds until fragrant.

    – Add hoisin sauce to the saucepan. Stir for about 10 seconds until the sauce looks thinner. Then add peanut butter, give everything a quick stir.

    – Add coconut milk and stir to combine. Once the sauce starts to simmer, add 1/4-1/3 cup of water to adjust consistency to your likings (you can also add more coconut milk instead of water).

    – Reduce the heat as needed to maintain a very gentle simmer and avoid boiling the sauce. Add salt and soy sauce, taste and adjust to your likings. Transfer to a clean bowl to let it cool down.

    – The sauce can be served once it is no longer hot, or you can refrigeratate and serve it the next day after warming it in the microwave or on the stove.

  • Make it by combining 1 tablespoon of fish sauce, 5 tablespoons of warm water, 2 teaspoons of sugar and 2 teaspoons of lime juice. Taste and adjust to taste.

Some small tips for you

Nutrition Facts

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