Goi Cuon (spring Rolls) Recipe

Prepare noodles

Bring a medium pot of water to a boil. Add the dried rice vermicelli, remove from heat, and let sit for 3–4 minutes until tender but still slightly firm. Drain in a colander, rinse under cold water to stop cooking, and shake off excess. Toss with a teaspoon of neutral oil to prevent sticking and set aside.

Prepare proteins and produce

If using cooked shrimp, slice each shrimp lengthwise so they lay flat in the roll. Wash and dry all herbs and lettuce. Julienne the carrot and cucumber into matchsticks. Rinse and drain the bean sprouts well.

Soften rice papers

Fill a large shallow dish or pie plate with warm (not boiling) water. Working one at a time, fully submerge a rice paper wrapper for about 8–12 seconds until it begins to soften but is still slightly firm — it will continue to soften on the work surface. Lift and let excess water drip off for a couple seconds.

Assemble rolls

Place the softened wrapper on a clean damp cutting board or large plate. Near the bottom third of the wrapper lay 1 butter lettuce leaf (trim large stems if needed), a small handful (about 2 tablespoons) of the prepared rice vermicelli, 2 halved shrimp (arranged with the cut side down so they show through the wrapper), a few carrot and cucumber matchsticks, a small pinch of bean sprouts, 2 basil leaves, 2 mint leaves, and 2 cilantro sprigs. Do not overfill — leave margins for folding.

Roll technique

Fold the bottom edge of the wrapper up over the filling, tuck firmly, then fold both sides toward the center, and continue rolling away from you until sealed. The shrimp should be visible near the exterior. Place finished rolls seam-side down on a plate lined with damp paper towel to keep moist. Repeat to make 2 rolls per serving (the recipe yields 6 wrappers; adjust quantity to make 2 rolls if you only want 2).

Serving note

If making exactly two rolls as plated in the menu description, use 2 wrappers and proportionally reduce fillings. Serve immediately or cover loosely with a damp towel for up to 2 hours; rice papers will toughen if refrigerated long-term.

In a small bowl, whisk together the peanut butter and hoisin until smooth. Add soy sauce, lime juice, and brown sugar and whisk again. Gradually whisk in water, one tablespoon at a time, until the sauce reaches a thick but dippable consistency (about 2–3 tablespoons). Taste and add chili garlic sauce if you want heat. If the sauce is too thick, thin with additional water or a splash of warm water. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top as garnish.