Let’s make delicious Vietnamese spring rolls (goi cuon)! Wrapped in soft rice paper, these spring rolls are filled with slices of chicken, shrimp, rice vermicelli noodles, fresh vegetables and herbs. Great as an appetiser, or a light meal on it’s own too. Enjoy this with light sweet and sour fish sauce, or creamy peanut sauce.
Watch How To Make Vietnamese Spring Rolls – Recipe Video
Making Fresh Vietnamese Style Spring Rolls (Gỏi Cuốn) – The Perfect Asian Appetizer
When you have lots of fresh herbs growing in your beautiful garden, you know it’s spring time and spring time is the best time to make vietnamese spring rolls. Also known as Gỏi Cuốn, salad rolls or summer rolls, these beautiful rolls are super fresh, light, delicious and more importantly, healthy as they are stuff with lots of vegetables and fresh herbs.
What Ingredients Are In A Typical Vietnamese Goi Cuon Roll?
These fresh spring rolls are such a refreshing change from the usual deep fried variety. Ingredients in a Vietnamese summer roll vary from region to region. For this recipe, we will be making the popular version usually served in Vietnamese restaurants.
Wrapped in soft chewy rice paper, these spring rolls are filled with slices of chicken meat, shrimp, rice vermicelli noodles and fresh vegetables – lettuce, cucumber, carrot, Thai basil leaves, cilantro, mint and garlic chives.
So, as you can see, the ingredients in a Vietnamese Spring Roll are very much different from the ingredients used in a typical Malaysian Fresh Spring Roll, also known as Popiah. If you’re interested to make Malaysian Popiah, do check out our Popiah Recipe here.
Making The Perfect Dipping Sauce For Spring Rolls
These Vietnamese spring rolls are usually served with a creamy peanut sauce or a light sweet and sour fish sauce. Both variants of sauces taste equally great! These sauces are amazingly easy to make and can be stored in the refrigerator for later use too. So if you can’t decide which to make, just make both sauces!
These rolls are great as an appetizer or even as a light meal. Good for parties too, definitely crowd pleasing.
Vietnamese Style Spring Rolls (Goi Cuon) 越南春卷
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Meat and shrimp Ingredients
- 300 gram chicken meat, sliced/diced
- 2 tsp sugar, marinate meat
- 1 tsp soya sauce, marinate meat
- 1 tsp pepper, marinate meat
- 200 gram shrimp, peeled and deveined
- 1 tsp salt
- 100 gram rice vermicelli, soaked and cooked
- 6 cups water
Peanut sauce Ingredients
- 2 tbsp vegetable oil
- 1 tsp garlic, minced
- ½ cup water
- 1 tbsp sugar
- 4 tbsp hoisin sauce
- 3 tbsp peanut butter, creamy
- 1 tbsp peanut, roasted and ground
- 1 tsp garlic chili sauce, optional
Fish sauce Ingredients
- ½ cup hot water
- ½ cup sugar
- ⅓ cup fish sauce
- 2 lime, freshly squeezed juice
- 1 tbsp garlic, chopped
- 1 tbsp bird eye’s chili, chopped
Spring rolls Ingredients
- 5 cups warm water
- 1 packet rice paper
- 1 cucumber, sliced
- 1 Carrot, sliced
- 1 bunch fresh lettuce, washed and drained
- 1 bunch thai basil leaves, washed and drained
- 1 bunch cilantro, washed and drained
- 1 bunch mint, washed and drained
- 1 packet garlic chives, washed, cut long
- To make vietnamese spring rolls, start by cooking the meat and shrimp. Slice the chicken meat, peel and devein the shrimp.
- Marinate the sliced meat with sugar, soy sauce and white pepper for at least an hour.
- Then pan fry the meat on lightly oiled wok or pan, caramelize with some dark soy sauce.
- Set aside the pan fried meat for later use.
- Next, boil salt water on high heat in a small pan. Then add in shrimp, reduce heat to medium and allow the shrimp to simmer for 2 -3 minutes or until pink and cooked through.
- Remove the shrimp and allow to cool. Then slice the shrimp in half lengthwise and set aside.
- Next, prepare the noodles. Briefly soak rice vermicelli noodles in water.
- Then cook the rice vermicelli noodles in a wok of boiling water for about 3 minutes, or until al dente.
- Remove rice vermicelli, rinse in cold water and drain.
- Set aside the cooked noodles.
- Then prepare ingredients to make the smooth peanut sauce.
- Heat up oil in the pan and fry garlic until lightly golden brown.
- Then add in water.
- And the sugar.
- Followed by hoisin sauce.
- And the creamy peanut butter.
- Stir all ingredients together on low heat until the sauce becomes smooth and shiny.
- Finally turn off the heat and turn the sauce onto serving bowl, garnish with ground roasted peanut and garlic chili sauce (optional). Then set aside.
- Next, prepare ingredients to make the other sauce – the sweet and sour fish sauce.
- In a bowl of hot water, add in sugar and mix to dissolve the sugar.
- Then add in fish sauce and minced garlic. Squeeze in fresh lime juice and chopped bird eye's chilies.
- Mix everything together, adjust to taste and set aside.
- Lastly, prepare ingredients to wrap the spring rolls.
- First dip the rice paper evenly in warm water and shake off all the excess water.
- Put the damp rice paper on a plate or flat surface.
- Next, put the fresh vegetables, herbs and noodles on one row, the pan fried meat on the second row and the sliced shrimp on the third row.
- Roll the spring roll up tightly.
- And before you get to the end (before the shrimp), fold up one side of the wrap and add in one garlic chive.
- Continue to roll it up and seal it at the end. And we’re done!
- Serve these fresh spring rolls with the peanut dipping sauce that you made earlier.
- These spring rolls are also good with the sweet and sour light fish sauce too. So Enjoy!
- An important element of a great Vietnamese spring roll is having a “crunch” in the centre. Examples of vegetables you can add for this crunch: carrots, cucumber, celery, bean sprouts, jicama.
- Fresh herbs are mandatory for fresh Vietnamese spring rolls. Examples of fresh herbs you can use: any types of mint, basil, cilantro or other favourite vietnamese herbs.