Goi Cuon - Vietnamese Soft Shrimp Rolls

READY IN: 33mins
Recipe by PalatablePastime

The classic "Summer Rolls" of Vietnam. Who can resist these?

Top Review by Sudie

These were just great!! I need practice rolling them up, because the rice noodle is so delicate, so mine were a little lumpy, but that didn't affect the flavor! I used shrimp, chicken, julienned cucumber, shredded carrot, and the vermicelli noodle to stuff them with. The dipping sauce was heavenly! Will definitely make these again soon; I am encouraged by this sucess, and want to try to cook more Vietnamese food soon!!

Ingredients Nutrition

Directions

  1. Prepare sauce: combine hoisin sauce, coconut milk, rice vinegar, and onion in a blender; puree until smooth.
  2. Place mixture in a saucepan and bring to a boil over medium heat; reduce heat and simmer 5 minutes, adding water to control consistency if necessary.
  3. Allow to cool.
  4. Prepare rolls: Julienne pork into thin strips.
  5. Chop shrimp into 1/2" tidbits.
  6. Boil vermicelli 2-3 minutes, then rinse in cold water and drain.
  7. Separate cilantro into sprigs that are of the right size to go onto the rolls.
  8. Wet rice papers, one at a time, BRIEFLY, and blot on paper toweling.
  9. Place some noodles, pork, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.
  10. Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderately tight (not too tight or loose).
  11. Place it on a plate and cover with a very damp paper towel, while you finish the others.
  12. Place some dipping sauce in small bowls and garnish with roasted peanuts.
  13. Serve goi cuon with dipping sauce; and hot chili sauce also, if desired.

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