Vietnamese Fresh Spring Rolls (Goi Cuon)
Rice paper wrapped around vermicelli noodles, fresh herbs, and shrimp or tofu – a light, no-cook appetizer that looks impressive and costs very little to make. Makes about 12 rolls.
Ingredients
For the rolls:
- 12 rice paper wrappers
- 4 oz vermicelli rice noodles cooked and cooled
- 12 medium shrimp cooked peeled and halved lengthwise or 8 oz baked tofu strips
- 1 carrot julienned
- 1 cucumber julienned
- 1 cup shredded lettuce or cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil optional
For the peanut dipping sauce:
- 1/3 cup peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha optional
- 3-4 tbsp warm water to thin
Instructions
- Whisk together the peanut sauce ingredients, adding warm water a tablespoon at a time until pourable but still thick enough to cling to a spoon. Set aside.
- Fill a wide, shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds, until just pliable, then lay it flat on a clean surface. It will continue softening on the counter.
- Arrange a small amount of noodles, 2 shrimp halves, carrot, cucumber, lettuce, and herbs in a line across the lower third of the wrapper, leaving space on the sides.
- Fold the sides of the wrapper in over the filling, then roll tightly from the bottom up, like a burrito, pressing gently to seal.
- Repeat with the remaining wrappers and filling, keeping finished rolls covered with a damp towel so they don’t dry out.
- Serve immediately with the peanut dipping sauce, sliced in half if desired for easier eating.
Notes
- These rolls are naturally flexible – swap in whatever vegetables are cheapest or need using up, like shredded cabbage or bell pepper strips.
- Baked tofu strips are a great budget substitute for shrimp and make these rolls fully vegetarian.
- Rice paper wrappers are inexpensive and shelf-stable, making this a great impressive appetizer to keep stocked in the pantry for entertaining.
