Fresh Spring Rolls— Goi Cuon

Recipe by Galley Wench
READY IN: 35mins




  • Bring 4 quarts of water to a boil in a large pot.
  • Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
  • Drain and transfer noodles to a medium bowl.
  • Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
  • Toss 2 tablespoons of the lime juice mixture with the noodles.
  • In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
  • In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
  • Spread a clean, damp kitchen towel on a work surface.
  • Fill a 9-inch pie plate with 1 inch of room temperature water.
  • Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
  • Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
  • Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
  • To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
  • Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
  • Then transfer to a serving platter and cover with a second damp kitchen towel.
  • Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
  • Serve with the peanut dipping sauce.