Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce and herbs wrapped in soft chewy rice paper. They are beautiful to look at and great as a refreshing appetizer or even a light meal. Your guests will be impressed! Show
What Goes in a Vietnamese Spring RollThere are two main categories of Vietnamese spring rolls: the fresh ones and the fried rolls. Fresh spring rolls (or summer rolls, rice paper rolls) are called gỏi cuốn in Vietnam. Different types of fillings are wrapped in a rice paper, bringing all kinds of textures and flavors to diners. Each region has their own version of goi cuon. The most traditional version in the Southern part of the country has pork, shrimp, rice vermicelli noodles, lettuce and fresh herbs. These are called goi cuon tom thit (meaning pork and shrimp spring rolls), and I’m sharing the authentic recipe for it today. Other types of fresh spring rolls can contain grilled fish, grilled pork, pieces of sizzling crepes (banh xeo), pig’s ears for example. In the past, I posted a recipe for bo bia spring rolls which contain jicama, shrimp, egg and lap cheong. Watch the VideoSubscribe to our Youtube channel for more easy-to-follow cooking videos! What You’ll Need for this RecipeTo make goi cuon tom thit, you will need:
I personally like my rolls to have some crunchiness and juiciness, so I sometimes add julienned cucumber too. I think spring rolls are really a very personal thing, so just customize it to your liking :). How to Wrap Vietnamese Spring RollsBefore the wrapping step, make sure you have prepped all other ingredients, including:
It’s really easy to wrap the rolls. Here are some photos to help you with the process if you are not familiar with wrapping spring rolls.
Just a few things to note here:
How to Serve and Store Spring RollsIt’s best to serve goi cuon with a dipping sauce on the side as an appetizer or a healthy and light meal. Here are my two favorite dipping sauces for spring rolls:
Many Vietnamese families actually let each member roll their own goi cuon at the table, so they can pick and choose which filling and how much they want to put in their rolls. It is quite tricky to store rice paper rolls since the wrappers will get dry over time, especially if they are put in the refrigerator. So it is best to eat them freshly made. If you want to make ahead, cover them very tightly with plastic wrap and eat within 2-4 hours. Please find detailed measurements and instructions in the recipe card below. Related Recipes
I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here. Vietnamese Fresh Spring Rolls (Goi Cuon)Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce and herbs wrapped in soft chewy rice paper wrappers. Serve them as a refreshing and tasty appetizer and impress your guests. 4.50 from 4 votes Print Pin RateCourse: Appetizers and Side dishes, Main Dish Cuisine: Vietnamese Keyword: healthy, summer rolls Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 16 rolls Calories: 183kcal Author: Sophie IngredientsUS Customary – Grams
Instructions
NotesThe ingredients in this recipe are for the authentic traditional Vietnamese fresh spring rolls with pork and shrimp. Please feel free to add or remove the filling you like or don’t like since I think spring rolls are a very personal thing. You should customize it to your liking. For example, it’s fine to not use chives or I like to add julienned cucumber to my spring rolls.I use 1 lb of raw shrimp (16 shrimp in total) with shells and heads. You can use shrimp of smaller size. What do Vietnamese spring rolls contain?Traditional Vietnamese fresh spring rolls (goi cuon) consist of pork, shrimp, lettuce and herbs wrapped in soft chewy rice paper wrappers. Serve them as a refreshing and tasty appetizer and impress your guests.
What are spring rolls usually made of?Spring rolls have a paper-thin wrapper that's made from flour and water. This crisp wrapper is so thin that it will shatter at the touch. These wrappers are filled with some combination of pork, shrimp, beans sprouts, and cabbage, and then fried.
What is Vietnamese spring roll wrapper made of?Spring roll wrappers are the traditional choice for Vietnamese and Thai spring rolls. Made from a paste of rice flour and water that is stamped into bamboo mats and dried, rice paper wrappers are translucent, brittle, and delicate—meaning they can be difficult to work with.
What is the difference between Vietnamese spring rolls and Thai spring rolls?In the Thai version, fresh spring rolls are wrapped in lettuce and fresh herbs. In Vietnam, fried ones are wrapped in lettuce. "The Vietnamese really love that juxtaposition of fresh and cooked, fresh herbs and cooked food," Simonds says. "It is there in Thai cooking in certain dishes.
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