Goi Cuon (4 Cold Rolls) Recipe

Cook vermicelli according to package directions until tender, drain, rinse under cold water, and drain again. Toss lightly with a few drops of oil to prevent sticking. Measure 1/2 cup cooked for 4 rolls.

If using raw shrimp and pork: poach shrimp in simmering water 2–3 minutes until opaque; cool in ice water and drain. Poach pork loin until just cooked through (about 10–12 minutes depending on thickness), cool and thinly slice. If using pre-cooked proteins, slice as needed.

Julienne carrot, cucumber, and daikon. Tear lettuce leaves into rounds slightly smaller than rice paper. Wash and dry herbs and cilantro.

Combine and adjust

In a small bowl whisk together 2 tbsp hoisin, 2 tbsp peanut butter and 3 tbsp warm water until smooth. Add 1 tbsp lime juice, 1/2 tsp fish sauce, 1/2 tsp minced garlic and 1/2 tsp sugar. Whisk until combined. Taste and adjust: add a little more water if too thick, more lime for brightness, or 1/2 tsp chili sauce if you want heat.

Transfer to a serving bowl and sprinkle with 1 tbsp crushed roasted peanuts. Keep warm or room temperature.

Whisk 3 tbsp warm water with 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar and 1/4 tsp minced garlic until sugar dissolves. Add sliced chili if desired. Serve chilled or room temperature as a lighter dipping sauce.

Prepare a clean, shallow dish or large plate with warm water (not hot) to briefly soften the rice papers. Dip one rice paper into the warm water for 3–5 seconds until it becomes soft and pliable but still slightly firm — it will continue to soften on the surface.

Place the softened rice paper on a flat clean surface. In a line across the lower third of the circle, arrange: one piece of torn lettuce, a small handful (about 2 tbsp) of cooked vermicelli, a few julienned carrot and cucumber strips, 2 halved shrimp placed with the cut side down near the edge so they’ll show through the paper, ~25 g (about 2–3 tbsp) sliced pork, and a couple sprigs each of basil, mint and cilantro. Leave ~2–3 cm clear at each side.

Fold the bottom edge of the rice paper up over the filling snugly. Fold the left and right sides in toward the center to enclose the filling. Continue rolling from the bottom to the top, tucking gently to create a tight cylinder. The rice paper will seal itself. Place seam-side down on the serving platter. Repeat with the remaining rice papers and fillings to make 4 rolls.

If not serving immediately, cover rolls with a damp kitchen towel and plastic wrap to prevent drying. Serve whole or cut each roll in half on a diagonal for presentation.

Arrange rolls on a plate with the peanut sauce and/or nuoc cham on the side. Garnish the peanut sauce with additional crushed peanuts and a drizzle of chili sauce if desired. Eat by dipping the roll into the sauce.