Goi Cuon Vietnamese Salad Rolls
Elegant and light Vietnamese salad rolls made with rice paper stuffed with a colorful arrangement of poached shrimp, vermicelli, crisp vegetables, and a generous bundle of fragrant herbs. Unlike fried spring rolls, these are served fresh and cool with a bright nuoc cham or peanut sauce.
Fresh Vietnamese rice paper rolls with shrimp, vermicelli, and herbs served with nuoc cham dipping sauce.
Nutrition per serving
Ingredients
Filling
Wrapper
Dipping Sauce
Instructions
Prepare All Components
Poach shrimp in simmering water with a bay leaf for 2 minutes until just cooked. Cool immediately in ice water and slice in half lengthwise. Cook vermicelli for 3 minutes, rinse under cold water, and portion into small bundles. Shred cabbage finely. Wash all herbs and spin dry. Keeping components separate allows for efficient and neat rolling.
Prepare the Nuoc Cham
Mix together fish sauce, fresh lime juice, sugar, water, minced garlic, and thinly sliced chili in a 1 to 1 to 1 to 3 ratio. Stir until the sugar dissolves fully. Taste and adjust with more lime for brightness or more fish sauce for depth. A well-balanced nuoc cham should taste simultaneously salty, sweet, sour, and lightly spicy.
Hydrate and Fill the Rice Paper
Dip one rice paper in warm water for 10 seconds and lay flat on a clean damp surface. Place 3 shrimp halves in a row near the bottom, pink side facing down so they show through the wrapper. Add a small bundle of vermicelli, a pinch of cabbage, and several herb leaves directly on top of the noodles.
Roll Tightly and Plate
Fold the bottom of the rice paper up over the filling, then fold in both sides snugly. Roll upward with steady firm pressure to create a tight compact cylinder. The shrimp should be visible through the translucent wrapper when done correctly. Arrange on a platter and serve within 30 minutes with nuoc cham alongside.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.