Goi Cuon – Salad Roll (3 Pcs) Recipe

Cook vermicelli

Bring a pot of water to a boil. Remove from heat, add vermicelli rice noodles and soak 3–5 minutes until tender but not mushy. Drain and rinse under cold water. Trim noodles to about 6–7 cm lengths if very long and toss lightly with 1/2 tsp neutral oil to prevent sticking.

Prepare proteins and veg

If using whole shrimp, butterfly and halve lengthwise. Thinly slice cooked pork or grilled chicken. Wash and dry all herbs and lettuce. Julienne carrot and cucumber into thin batons (approx matchstick size). Trim bean sprouts and blanch for 10–15 seconds in boiling water then shock in ice water; drain. Blanch green onion for 5 seconds and drain — this softens for rolling.

Set up rolling station

Have a shallow wide bowl or dish of warm water large enough to dip a rice paper wrapper. Arrange fillings in small piles within reach: lettuce, herbs, vermicelli, proteins, vegetables and sprouts.

Dip one rice paper wrapper quickly into warm water for about 3–4 seconds—just until pliable but still slightly firm (it will continue to soften on the board). Lay it flat on a clean damp kitchen towel or cutting board with a corner pointing toward you (diamond shape).

Place 2 lettuce leaves across the lower third of the wrapper, leaving a 2–3 cm border at the bottom edge. On top of the lettuce, arrange a small handful (about 20–25 g) of vermicelli lengthwise centered over the leaves.

Layer herbs (3 mint leaves, 2 basil leaves, 2 sprigs cilantro), a few carrot and cucumber julienne sticks, about 20 g blanched bean sprouts and one blanched green onion stalk lengthwise over the noodles.

Place two halved shrimp pieces (cut side down so the shrimp show through when rolled) near the top of the layered fillings. Add about 25 g sliced pork or chicken below the shrimp. Do not overfill — leave space at the edges to seal.

Fold the bottom corner of the wrapper up over the fillings, tuck tight, then fold both sides in toward the center. Continue rolling away from you to form a neat cylinder, sealing the top edge with a light press. Repeat to make 2 more rolls.

In a small bowl, whisk together 3 tablespoons hoisin sauce and 2 tablespoons creamy peanut butter until smooth. Add 3 tablespoons warm water a little at a time to reach a dipping consistency (thick but pourable). Stir in 1 tsp soy sauce, 1 tsp lime juice and 1/2 grated garlic clove. Taste and add 1/2 tsp chili garlic sauce if you want heat. Top with 1 tablespoon crushed roasted peanuts.

Cut each roll in half diagonally if desired, or serve whole. Arrange 3 rolls on a plate, sprinkle with extra crushed peanuts if using and serve immediately with the peanut hoisin dipping sauce and lime wedges on the side.

Note: Rice paper will dry out and become chewy if left standing; keep a damp towel over finished rolls and serve within 1 hour for best texture.