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Vietnamese Fresh Spring Rolls

Table with bowls of fresh Asian food and chopsticks

Vietnamese fresh spring rolls, or goi cuon, are the lightest appetizer you can make. Soft rice paper wraps plump prawns, noodles, crunchy vegetables and fragrant herbs, and every bite is dipped in a rich peanut-hoisin sauce. They need no cooking beyond boiling noodles and prawns.

Why You Will Love These Spring Rolls

  • Fresh, colourful and full of herbs
  • Low in fat and ready without any frying
  • Fun to assemble with friends and family

Ingredient Notes

Rice paper: Thin, translucent wrappers that soften in warm water. Prawns and vermicelli: The base of the filling. Mint and coriander: Fresh herbs are essential for the authentic taste. Hoisin and peanut dip: Sweet, salty and creamy, it balances the fresh fillings.

Tips for Rolling

Soak each wrapper for only about 10 seconds, because it keeps softening as you fill it. Place the fillings on the bottom third, fold the sides in and roll snugly. Keep finished rolls under a damp towel so they stay soft and do not stick together.

Serving and Storage

Serve right away with the dipping sauce and lime wedges. Rolls are best eaten within two hours, although you can cover them with a damp cloth and refrigerate them for a few hours.

Frequently Asked Questions

How do I stop rice paper from tearing?

Dip each sheet in warm water for only a few seconds. It will still feel firm but softens as you fill and roll. Over-soaking makes it sticky and fragile.

Can I make fresh spring rolls ahead of time?

Yes, for a few hours. Wrap them individually in damp paper towels or cling film and refrigerate so the rice paper does not dry out or stick together.

What fillings work well?

Cooked prawns, shredded chicken or tofu, rice vermicelli, lettuce, cucumber, carrot, mint and coriander are classic. Keep fillings thin and slice evenly for easy rolling.

What dipping sauces go with them?

A peanut hoisin sauce and a tangy nuoc cham (fish sauce, lime, sugar, garlic and chilli) are both traditional choices.

How do I roll them tightly?

Place the fillings near the bottom, fold the sides in, then roll upward snugly, tucking as you go. Practise with a couple of rolls first.

Are Vietnamese fresh spring rolls gluten free?

The rice paper and noodles are naturally gluten free, but check your dipping sauces such as hoisin, which often contains wheat.

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Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Estimated Cost: 8
Calories: 210
Best Season: Spring, Summer
Dietary: Dairy-Free, Eggless, Low-Fat
Description
Vietnamese fresh spring rolls, known as goi cuon, wrap cooked prawns, rice vermicelli, crisp vegetables and fragrant herbs in soft, translucent rice paper. They are light, colourful and served cold with a creamy hoisin and peanut dipping sauce. This recipe covers the rice paper technique and the rolling method so your rolls look neat and stay together.
Ingredients (makes 12 rolls, serves 6)
    Wrappers and Protein
  • 12 whole rice paper wrappers (22 cm round)
  • 250 g cooked prawns (peeled, deveined and halved lengthwise)
  • 100 g rice vermicelli (cooked and cooled)
    • Vegetables and Herbs
  • 1 medium carrot (cut into thin matchsticks)
  • 1 medium cucumber (seeded and cut into matchsticks)
  • 1 cup lettuce (shredded)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander
    • Dipping Sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons peanut butter (smooth)
  • 2 tablespoons warm water (to thin the sauce)
Instructions
  1. 1
    Cook and Cool the VermicelliCook 100 g of rice vermicelli following the packet instructions, usually 3 to 5 minutes in boiling water, until tender. Drain, rinse under cold running water until completely cool, and drain well again. Snip the noodles a few times with scissors so they are easier to wrap.
    Tip: Rinsing in cold water stops the cooking and washes off the starch that makes noodles sticky. Drain well, as wet noodles will make the rice paper soggy.
  2. 2
    Halve the PrawnsPat the 250 g of cooked prawns dry with paper towels. Slice each prawn in half lengthwise, from head to tail, so you have thin, flat pieces. You will need about 3 halves for each roll.
    Tip: Cutting the prawns in half makes the rolls flatter and neater, and lets the pink show through the rice paper.
  3. 3
    Cut the VegetablesCut the carrot into thin matchsticks about 8 cm long. Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and cut it into matchsticks of the same length. Shred 1 cup of lettuce.
    Tip: Cut the vegetables a little shorter than the width of the wrapper so they do not poke through. Removing the cucumber seeds keeps the rolls from getting soggy.
  4. 4
    Pick the HerbsPick 1/2 cup of mint leaves and 1/2 cup of coriander leaves from their stems, keeping the leaves whole. Pat them dry gently.
    Tip: Whole leaves look beautiful through the translucent wrapper. For extra flavour, add a few Thai basil leaves.
  5. 5
    Make the Dipping SauceIn a small bowl, whisk 1/4 cup of hoisin sauce with 2 tablespoons of smooth peanut butter and 2 tablespoons of warm water until smooth and glossy. Add a little more water if it is too thick to dip into.
    Tip: Whisk in the warm water a little at a time. The sauce should be thick enough to cling to the roll but runny enough to dip.
  6. 6
    Set Up Your Rolling StationArrange the prawns, vermicelli, carrot, cucumber, lettuce, mint and coriander in separate piles on a tray, within easy reach. Fill a wide, shallow dish with warm (not hot) water. Wet a clean tea towel and have a lightly oiled plate ready for the finished rolls.
    Tip: Having everything ready makes rolling fast and neat. Hot water will make the wrappers too soft and sticky to handle.
  7. 7
    Soften the Rice PaperDip one rice paper wrapper into the warm water for about 10 seconds, until it just begins to soften, then lay it flat on a damp cutting board or plate. It will still feel slightly firm, but will soften further over the next 30 seconds.
    Tip: Do not soak it fully. It keeps softening as you fill it, and a wrapper that is fully soft in the water will tear and stick.
  8. 8
    Lay Down the PrawnsPlace 3 prawn halves in a row on the lower third of the wrapper, pink side down, leaving about 3 cm free at the bottom edge.
    Tip: Placing the prawns first with the pink side down means they show through the wrapper, which makes the finished roll look beautiful.
  9. 9
    Add the Vermicelli, Vegetables and HerbsOn top of the prawns, add a small mound of vermicelli, a few carrot and cucumber matchsticks, a little lettuce, and 2 or 3 mint and coriander leaves.
    Tip: Do not overfill or the roll will tear. About 2 tablespoons of filling in total is plenty.
  10. 10
    Fold the Bottom and SidesFold the bottom edge of the wrapper up and over the filling, tucking it in snugly. Then fold in the left and right sides toward the centre.
    Tip: Pull the wrapper tight against the filling as you fold, like wrapping a burrito. Loose rolls fall apart.
  11. 11
    Roll Tightly to SealRoll tightly away from you, keeping the roll firm, until you reach the top edge. The wrapper will stick to itself and seal.
    Tip: Keep the roll snug as you go for a neat finish. If the wrapper does not stick, dab the edge with a little water.
  12. 12
    Repeat with the Remaining RollsPlace the finished roll seam-side down on the lightly oiled plate and cover with the damp tea towel. Repeat with the remaining wrappers and fillings to make 12 rolls, leaving space between them so they do not touch.
    Tip: Rolls that touch will stick together and tear when you pull them apart. Your first roll is the hardest, and they get faster as you go.
  13. 13
    Slice and Serve with the Dipping SauceCut the rolls in half on a diagonal if you like, and arrange them on a platter. Serve straight away with the peanut hoisin dipping sauce, and lime wedges if you like.
    Tip: Serve right away for the freshest texture. Rolls are best eaten within 2 hours of making, covered with a damp cloth so they do not dry out.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.7g4%
Cholesterol 55mg19%
Sodium 560mg24%
Potassium 200mg6%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Sugars 8g
Protein 11.7g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Do not soak the rice paper too long as it keeps softening on the plate. Cover finished rolls with a damp cloth. Rolls are best eaten within 2 hours of making. For extra flavour, add a few fresh Thai basil leaves or a drizzle of sweet chilli sauce.
Keywords: spring rolls, rice paper rolls, Vietnamese rolls, goi cuon
Read it online: https://gettoknow.in/recipe/vietnamese-fresh-spring-rolls/