Authentic Vietnamese Goi Cuon (Spring Rolls) Recipe

Ingredients

  • 200g of pork belly
  • 20 pieces of medium-sized shrimp
  • 1 head of lettuce
  • 1 bundle of fresh mint leaves
  • 1 bundle of cilantro
  • 4 oz of bean sprouts
  • 2 medium-sized cucumbers
  • 1 packet of rice vermicelli noodles
  • 1 packet of 22cm rice paper
  • For the peanut sauce:
  • 1 cup of hoisin sauce
  • 1/2 cup of peanut butter
  • 1 tablespoon of sugar
  • 1/2 cup of water
  • 2 tablespoons of crushed peanuts

Steps and instructions

  1. Start by boiling the pork belly in a pot of water for about 20-30 minutes until fully cooked. Once done, remove and let it cool before slicing into thin pieces.
  2. In the same boiling water, cook the shrimp until it turns pink. Drain and set aside to cool before peeling and slicing them in half along the body.
  3. Prepare the vegetables by washing the lettuce, mint leaves, cilantro, and bean sprouts. Slice the cucumber into thin strips.
  4. Prepare the rice vermicelli noodles according to the package instructions, then drain and set aside.
  5. For the peanut sauce, combine the hoisin sauce, peanut butter, sugar, and water in a saucepan. Cook over medium heat until well blended. Stir in the crushed peanuts.
  6. To assemble the Goi Cuon, dip a sheet of rice paper in warm water until it softens. Lay it flat on a working surface.
  7. Place a lettuce leaf on the rice paper, followed by a small handful of vermicelli noodles, a few pieces of cucumber, a couple of mint leaves, cilantro, bean sprouts, a slice of pork, and two halves of shrimp with the cut side facing up.
  8. Fold the sides of the rice paper in, then roll it up tightly from the bottom, making sure to tuck in the filling as you roll.
  9. Repeat with the remaining ingredients until all are used up.
  10. Serve the Goi Cuon with the peanut sauce for dipping.

Tools for making

  • Cutting board - Used for chopping and slicing the ingredients
  • Chef's knife - Used for cutting the pork belly, shrimp, and vegetables
  • Pot - Used for boiling the pork belly and shrimp
  • Colander - Used for draining the cooked pork belly, shrimp, and rice noodles
  • Saucepan - Used for making the peanut sauce
  • Serving platter - Used for serving the Goi Cuon
  • Warm water - Used for softening the rice paper

Recipe variations

  • Use grilled chicken or beef instead of pork belly.
  • Replace the shrimp with tofu or tempeh for a vegetarian option.
  • Add sliced avocado or mango for a refreshing twist.
  • Include shredded carrots or red bell peppers for added crunch and color.
  • Experiment with different dipping sauces such as sweet chili sauce or soy sauce with lime and chili.
  • Try using rice paper wrappers with added herbs or spices for a unique flavor.
  • Wrap the ingredients in lettuce leaves instead of rice paper for a low-carb option.
  • Add a spicy kick by including sliced jalapenos or Sriracha sauce.
  • Incorporate different herbs like Thai basil or lemongrass for an aromatic variation.
  • Replace the bean sprouts with julienned daikon radish or cucumber.

Recipe overview

Goi Cuon, often referred to as Vietnamese Spring Rolls, are fresh, light, and packed with beautiful flavors. They consist of pork, shrimp, herbs, and vegetables, all neatly wrapped in translucent rice paper. Goi Cuon are typically served with a rich and creamy peanut sauce for the perfect finish. This recipe walks you through the steps to create these delightful rolls at home. The process involves boiling pork and shrimp, preparing the vegetables and noodles, creating the peanut sauce, and finally, assembling the rolls. While it may seem a bit daunting at first, you'll quickly get the hang of rolling these beauties. So, roll up your sleeves and let's embark on this culinary journey to make delicious Goi Cuon. Enjoy!

Common questions

  1. Can I use different types of protein instead of pork belly?
  2. Yes, you can substitute pork belly with chicken, beef, tofu, or even skip the protein altogether for a vegetarian version.
  3. Can I add other vegetables?
  4. Absolutely! You can customize the filling by adding other vegetables such as sliced bell peppers, carrots, or even thinly sliced onions.
  5. Can I make the peanut sauce in advance?
  6. Yes, you can make the peanut sauce ahead of time and store it in the refrigerator. Just make sure to heat it up slightly before serving.
  7. Can I prepare the Goi Cuon in advance?
  8. While it is best to assemble the Goi Cuon fresh, you can prepare all the ingredients and store them separately in the refrigerator. When ready to serve, simply assemble and roll the rolls.
  9. Can I use a different dipping sauce?
  10. Certainly! If you're not a fan of peanut sauce, you can serve the Goi Cuon with a sweet chili sauce, soy sauce, or any other dipping sauce of your choice.

Serving dishes and utensils

  • Cutting board - Used for slicing the pork belly and preparing the vegetables.
  • Knife - Essential for cutting the pork belly and slicing the vegetables.
  • Pot - Used for boiling the pork belly and shrimp.
  • Colander - Used for draining the cooked pork belly, shrimp, and rice vermicelli noodles.
  • Saucepan - Used for making the peanut sauce.
  • Working surface - A clean and flat surface for assembling the Goi Cuon.
  • Warm water - Needed for softening the rice paper.
  • Dipping bowls - Small bowls for serving the peanut sauce.
  • Platter or serving dish - Used for presenting the assembled Goi Cuon.
  • Chopsticks or tongs - Utensils for handling and serving the Goi Cuon.
  • Napkins or paper towels - Useful for cleaning hands and wiping spills.

Origin stories

Goi Cuon, also known as Vietnamese fresh spring rolls, are a testament to the vibrancy and simplicity of Vietnamese cuisine. Originating from the South of Vietnam where the weather is warmer and the atmosphere is relaxed, these rolls are a reflection of the region's abundant fresh produce and love for light, refreshing meals. The use of rice paper to wrap the ingredients is a clever culinary technique, symbolizing Vietnam's long-standing tradition of rice cultivation. Each roll is a beautiful package of flavours and textures - the softness of the rice paper, the crunch of the vegetables, the silkiness of the noodles, and the succulence of the pork and shrimp, all tied together by the rich, nutty dip. Unlike their fried counterparts, these rolls are enjoyed fresh, offering a wholesome, guilt-free eating experience. It's like biting into a piece of Vietnamese summer, any time of the year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.