10 Goi Cuon Recipes: A Culinary Journey Through Fresh Vietnamese Flavors

Prepare the Protein: In a saucepan, boil the shrimp (or chosen protein) with smashed ginger, garlic, white pepper, lime juice, and salt. Cook until the protein is fully cooked. If using chicken or beef, shred it after cooking.

Prepare the Vegetables: While the protein cooks, wash and slice the bell peppers, cucumbers, avocados, and lettuce into thin strips.

Assemble the Rolls: Briefly dip a rice paper wrapper in warm water to soften it. Lay it flat on a cutting board. Arrange the sliced vegetables and cooked protein in the center of the wrapper. Fold the sides inward, then tightly roll from the bottom up, like a burrito.

Serve: Serve the Vietnamese Spring Rolls fresh with your favorite dipping sauce. Popular choices include peanut sauce, a lime and white pepper sauce, a sweet chili sauce, or sriracha.

Canola/Grapeseed/Peanut/Sunflower Oil (for spherification)

50g Gochujang/Sambal

100g Water

2g Agar Agar Powder

2 Kiwis (thinly sliced)

12 Large Basil Leaves

Canola/Grapeseed/Peanut/Sunflower Oil (for dipping)

1 Large Carrot (coarsely sliced)

1 Liter Vegetable Stock

2 Tbsp Olive Oil

Pinch of Sea Salt

Pinch of White Pepper

12 Scallops

Pinch of Ras el Hanout

Canola/Grapeseed/Peanut/Sunflower Oil (for searing)

2 Tbsp Ghee

Pinch of Nori Flakes

4 Pieces Vietnamese Rice Paper

1/4 of a large cucumber

2 medium carrots

150g rice noodles (three bundles)

Handful of chopped fresh herbs (e.g., cilantro)

200g peanut satay tofu (or regular tofu)

10 rice paper sheets

Prepare the Ingredients: Gather all the necessary ingredients. This will streamline the assembly process later.

Slice and Chop: Thinly slice the carrot and cucumber. Chop the cilantro (or your herb of choice).

Cook the Tofu: Slice the tofu block into long strips and cook them in a non-stick frying pan until golden brown and heated through. If using plain tofu, you can marinate it in a satay sauce before cooking for enhanced flavor.

Prepare the Noodles: Boil water and pour it over the rice noodles. Let them sit until cooked through according to package directions. Then, drain and rinse the noodles under cold water.

Soften Rice Paper: Briefly dip each rice paper sheet in hot water to soften it. Be careful not to over-soak, as the rice paper can become too sticky.

Assemble the Rolls: Lay a softened rice paper sheet on a flat surface. Arrange a portion of noodles, tofu, cucumber, carrot, and herbs in the center. Fold the sides of the rice paper inwards, then tightly roll from the bottom up, similar to making a burrito. Repeat with the remaining ingredients. This recipe makes 10 rolls.

20g dried shiitake mushrooms (or any fresh mushrooms)

20g dried wood ear mushrooms

30g dried vermicelli noodles

10g spring onions

1 onion

1 carrot

1 kohlrabi

100g bean sprouts

300g ground pork

1 package rice paper wrappers

Salt and pepper

2 duck eggs (a secret ingredient!)

Fish sauce

Water

Sugar

Garlic

Chili (optional)

Black pepper

Vinegar

Fresh herbs (coriander or lettuce)

Fresh rice noodles

Prepare the Ingredients: Wash all vegetables. Peel the onion, carrot, and kohlrabi. Trim the spring onions. Rehydrate the dried shiitake mushrooms, wood ear mushrooms, and vermicelli noodles in hot water for 2-3 minutes. Meanwhile, finely chop the onion, carrot, and spring onions (a food processor can be helpful). Gently crush the bean sprouts – no need to chop them finely.

Prepare the Mushrooms and Noodles: Once softened, remove the rehydrated mushrooms and noodles from the water (reserve the water for later use). Remove and discard the stems from the shiitake mushrooms, then chop the mushrooms finely.

Combine the Filling: In a large bowl, combine all the prepared ingredients (vegetables, mushrooms, noodles, ground pork). Season with 4 tablespoons of salt, 4 tablespoons of pepper, and 2 duck eggs. Mix thoroughly with your hands until everything is well combined and sticky.

Assemble the Spring Rolls: Briefly dip a rice paper wrapper into the reserved mushroom water to soften. Place a spoonful of the filling mixture in the center of the wrapper. Fold the sides inward and then roll tightly to form a spring roll.

Fry the Spring Rolls: Heat oil in a deep fryer or large pot. Test the oil temperature by inserting the end of a wooden spoon; if bubbles form around the spoon, the oil is ready. Carefully place the spring rolls in the hot oil and fry for about 1 minute per side, or until golden brown and crispy.

Prepare the Dipping Sauce: Peel and mince the garlic. If using chili, remove the seeds. In a bowl, combine 3 tablespoons of fish sauce, 1 tablespoon of vinegar, and 5 tablespoons of water. Add 15g of sugar, black pepper, and minced garlic. Stir until the sugar dissolves and the garlic floats to the top.

Serve: Serve the spring rolls immediately while hot and crispy, alongside the dipping sauce. Garnish with fresh herbs and/or serve with fresh rice noodles, if desired.

12 crabsticks/kani, separated into threads

1 cucumber, peeled and thinly sliced

1 mango, thinly sliced

1 carrot, peeled and thinly sliced

250 grams vermicelli noodles, cooked

6 lettuce leaves, stems removed

6 tablespoons mayonnaise (Kewpie recommended)

1 handful chopped cilantro, Thai basil, and/or mint

6 rice paper wrappers

1 bowl of warm water

2 cloves garlic

1/4 teaspoon salt

1 small green or red chili (deseeded)

1/2 cup mayonnaise

2 tablespoons condensed milk

1/2 cup hoisin sauce

Salt to taste

3 tablespoons peanut butter

Chopped peanuts for garnish

Cook the vermicelli noodles according to package directions. Soak each rice paper wrapper in warm water for 5-10 seconds until softened. Lay flat on a clean surface.

Place a lettuce leaf in the center of the rice paper, followed by a portion of vermicelli noodles. Arrange cucumber, mango, kani, carrot, and herbs on top. Alternatively, place the kani and mango outside the lettuce for a visually appealing “peek-through” effect. Add a dollop of mayonnaise.

Roll the spring roll tightly, tucking in the sides like a burrito to ensure a secure seal. Dampen the edges of the rice paper with water if needed to help it stick.

Pound the garlic, chili, and salt into a paste. Combine with mayonnaise and condensed milk. Adjust sweetness to your liking.

In a small saucepan over low heat, combine hoisin sauce, peanut butter, and salt. Simmer for 2-3 minutes, stirring until smooth. Garnish with chopped peanuts and serve as a dipping sauce or drizzle over the spring rolls.

Large rice paper wrappers (available at Asian grocery stores or some supermarkets)

Shrimps

Silken tofu, cut into long wedges

Cucumber, cut into long, thin wedges

Lettuce, thinly sliced

Chopped cilantro

1 date (or sugar)

2 tbsp hot water

2 tbsp soy sauce (or fish sauce)

2 tbsp lemon juice (adjust to taste)

1 tbsp apple cider vinegar (optional)

Chili flakes (optional)

Pinch of mushroom powder

1 tsp cayenne pepper (adjust to taste)

Large bowl

Warm water

Prepare the shrimp: Boil, grill, or sauté the shrimp until cooked through.

Prepare the tofu: Heat a non-stick skillet and pan-fry the tofu until lightly browned. Oil is optional.

Prepare the rice paper: Fill the large bowl with warm water.

Assemble the rolls: Dip each rice paper wrapper in the warm water for a few seconds until softened. Be careful not to over-soak, as the wrapper will tear easily. Lay the wrapper flat on a plate or cutting board.

Add the fillings: Arrange the tofu or shrimp, cucumber, lettuce, and cilantro on the rice paper. Feel free to adjust the filling order to your preference.

Roll the spring rolls: Tightly roll the wrapper around the fillings, similar to rolling an egg roll or lumpia. Repeat with the remaining ingredients.

Make the dipping sauce: In a small bowl, combine the date and 2 tablespoons of hot water. Microwave for 20 seconds. Mash the date until soft, adding 1-2 more tablespoons of water if needed. Strain the mixture into another bowl.

Finish the dipping sauce: Add the soy sauce (or fish sauce), lemon juice, apple cider vinegar (if using), chili flakes (if using), mushroom powder, cayenne pepper, and chopped cilantro to the date mixture. Mix well and adjust seasoning to taste.

Serve: Arrange the fresh spring rolls on a plate and serve with the dipping sauce.

Enjoy your healthy and delicious Vietnamese Spring Rolls!

Rice vermicelli noodles

1 avocado

2 hard-boiled eggs

1/2 cucumber

Lettuce (or mixed greens)

Fresh herbs (mint, Thai basil, cilantro – optional)

Cooked shrimp

Rice paper wrappers

1 tbsp canola oil

2 garlic cloves

5 tbsp hoisin sauce

75 ml water

2 tbsp peanut butter

1 tbsp sugar

1 garlic clove

1.5 tbsp fish sauce

Sambal Oelek (or chopped bird’s eye chili)

Lemon juice

2-3 tbsp sugar

2-3 tbsp hot water

Soften one rice paper wrapper at a time by briefly dipping it in warm water.

Lay the wrapper flat and place a lettuce leaf on the bottom half.

Arrange a small amount of noodles, carrot, cucumber, avocado, egg, and herbs (if using) on top of the lettuce.

Fold in the sides of the wrapper, then fold the bottom edge over the filling and tightly roll into a cylinder, adding 3-4 shrimp before completely rolling.

Place the finished rolls seam-down on a platter and cover with a damp towel. They can be stored at room temperature for several hours before serving.

Sauté minced garlic in canola oil until golden.

Add hoisin sauce, water, peanut butter, and sugar.

Cook until boiling and thickened, adjusting the taste as needed.

Combine minced garlic, fish sauce, sambal oelek (or chili), lemon juice, sugar, and hot water.

Stir until the sugar dissolves and adjust the sweetness and water according to your preferred taste and the saltiness of your fish sauce brand.

1 package Knorr cheese noodles

1 cucumber

2 tomatoes

2 servings mango pulp

1 green chili

8-10 mint leaves

1 tsp salt

1 cup roasted peanuts

1/2 cup tamarind pulp

1 box sweet tamarind

1/4 cup fish sauce

1/4 cup water

1/4 cup + 1 tablespoon vinegar

2 cloves garlic, minced

1/2 tsp grated ginger

1 large pickling cucumber

Fresh mint leaves

Fresh cilantro

Spring onions

Chopped peanuts or cashews

Garlic chili sauce

10 medium shrimp

3 pieces imitation crab

1/2 tsp lemon zest

Juice of 1/3 lemon

Salt and pepper to taste

Combine fish sauce, water, vinegar, minced garlic, and grated ginger in a bowl. Set aside.

Peel the tamarind and place it in a large bowl. Pour 1/3 of the fish sauce mixture over the tamarind.

Mash the tamarind with a fork to extract the pulp and separate the seeds. Repeat this process with the remaining fish sauce mixture in two more batches, ensuring all the pulp is extracted.

Strain the tamarind pulp through a sieve to remove the seeds. Taste the sauce and adjust seasoning with extra vinegar or salt if needed.

Boil salted water, add shrimp, and cook for 2 minutes. Rinse under cold water and peel, devein.

Peel the cucumber, quarter it lengthwise, and remove the seeds. Wash the mint, cilantro, and spring onions.

Chop the cucumber, mint, cilantro, spring onions, shrimp, and imitation crab into small pieces. Combine in a bowl and season with salt, pepper, sugar, lemon zest, and lemon juice.

Fill a large bowl with warm water. Dip a rice paper wrapper in the water, rotating to ensure it’s fully wet.

Place the wet rice paper on a cutting board. Add about 2 tablespoons of the shrimp and vegetable mixture to the center of the wrapper.

Fold in the sides of the wrapper, then roll from bottom to top to create a tight roll.

For the final dipping sauce, combine the tamarind sauce with 1 tablespoon of chili garlic sauce and chopped nuts. Serve alongside the summer rolls and enjoy!

1 tablespoon peanut butter

2 teaspoons fish sauce

Juice of 1 fresh lime

1 clove crushed garlic

1 tablespoon soy sauce

1 teaspoon caster sugar

½ teaspoon sweet chili sauce

50g rice vermicelli noodles

8-12 rice paper wrappers

8-12 cooked, peeled prawns

1 bunch fresh basil

1 bunch fresh mint

1 bunch fresh coriander (cilantro)

1 head green coral lettuce or baby cos lettuce

Boil water in a kettle. Place the vermicelli noodles in a bowl and cover with the boiling water. Let them soak for 2 minutes, then drain.

In a small bowl, combine the peanut butter, fish sauce, lime juice, crushed garlic, soy sauce, caster sugar, and sweet chili sauce. Mix well until smooth and set aside.

If your prawns aren’t already prepared, peel, slice them in half lengthwise, and devein.

Fill a large bowl (or a saucepan) with warm water. It needs to be large enough to fully submerge a rice paper wrapper. Briefly dip each rice paper wrapper in the warm water for about 2 seconds. Place the softened wrapper on a clean, flat surface.

On the top half of the rice paper, arrange 3 prawn halves, placing a mint leaf between each. Add a small amount of lettuce, basil, and coriander.

Fold the left and right edges of the rice paper inwards, then fold the bottom edge up over the filling. Tightly roll upwards to create a sealed roll.

Serve the fresh rice paper rolls immediately with the peanut-chili dipping sauce.