Ingredients for Goi Cuon Vietnamese Cold Spring Rolls
- 12-16 (8 1/2 inch) rice paper wrappers
- 1/2 cup cooked chicken breast, thinly sliced
- 12-16 small cooked shrimp, halved lengthwise
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 4 leaves green leaf lettuce, cut in half
- 1/2 cup cucumber, julienned
- 1/2 cup fresh bean sprouts
- 1/2 cup cooked vermicelli rice noodles
- Hoisin sauce, for dipping
- 1/4 cup chopped peanuts
- 1/2 cup Nuoc Cham dipping sauce
- Fresh basil leaves, a few sprigs
- 1/2 cup cooked pork, thinly sliced (optional)
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How to Make Goi Cuon Vietnamese Cold Spring Rolls
- Prepare all your ingredients: wash and chop vegetables, cook your protein (if using), and soak rice papers according to package directions.
- Lay a rice paper wrapper on a clean, damp surface. Evenly distribute a small amount of vermicelli noodles across the center.
- Arrange your choice of fresh herbs (mint, cilantro, basil) over the noodles. Add a few slices of cooked meat/fish (optional) and some bean sprouts.
- Add lettuce and other vegetables, ensuring a balanced distribution. Don't overfill!
- Carefully fold the sides of the rice paper inwards, then tightly roll from the bottom up, like a burrito.
- Repeat until all ingredients are used.
- Serve immediately with your favorite dipping sauce (hoisin, peanut, or nuoc cham are all excellent choices).
- Enjoy your homemade Goi Cuon!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
2g
Carbs
0g
