Goi Cuon Vietnamese Soft Shrimp Rolls Recipe

Name: Goi Cuon Vietnamese Soft Shrimp Rolls
Prep time: 25 min
Cook time: 33 min
Total time: 58 min
Yield: Serves 1 or more
Ingredients: 16 rice paper wrappers (8 1/2 inch diameter); 1 pound lean pork loin; 12 ounces cooked small shrimp; 1 cup fresh cilantro leaves; 1 cup fresh basil leaves; 1 cup fresh bean sprouts; 1 head red leaf lettuce; 1 (10 ounce) package vermicelli rice noodles; 1/2 cup hoisin sauce; 1/4 cup coconut milk; 2 tablespoons rice vinegar; Onion; 2 tablespoons chopped roasted peanuts; 1 cup fresh mint leaves; 1/2 cup shredded carrots; 1 tablespoon sugar; 2 tablespoons creamy peanut butter; 1 tablespoon minced fresh ginger; 1 clove garlic, minced; 1 teaspoon red pepper flakes

Dive into the vibrant flavors of Vietnam with these irresistible Goi Cuon, the classic summer rolls! Light, fresh, and bursting with shrimp, herbs, and rice noodles, these elegant rolls are perfect for a healthy and delicious meal or appetizer. Easy to make and endlessly customizable, these are a guaranteed crowd-pleaser.

Prep Time 25 mins

Cook Time 33 mins

Calories 89.3 kcal

Protein 12g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Goi Cuon Vietnamese Soft Shrimp Rolls

16 rice paper wrappers (8 1/2 inch diameter)
1 pound lean pork loin
12 ounces cooked small shrimp
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 cup fresh bean sprouts
1 head red leaf lettuce
1 (10 ounce) package vermicelli rice noodles
1/2 cup hoisin sauce
1/4 cup coconut milk
2 tablespoons rice vinegar
Onion
2 tablespoons chopped roasted peanuts
1 cup fresh mint leaves
1/2 cup shredded carrots
1 tablespoon sugar
2 tablespoons creamy peanut butter
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon red pepper flakes

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How to Make Goi Cuon Vietnamese Soft Shrimp Rolls

Prepare the rice paper wrappers according to package directions. Have a shallow dish of warm water ready.
Combine cooked shrimp, vermicelli rice noodles, shredded lettuce, fresh herbs (mint, cilantro, basil), and shredded carrots in a large bowl.
Lay out one rice paper wrapper on a clean, flat surface. Dip it briefly into the warm water until softened (about 5-7 seconds).
Place a small portion of the filling (about 1/4 cup) in the center of the wrapper.
Fold the bottom edge of the wrapper over the filling.
Fold in the sides, then tightly roll up from the bottom to the top, like a burrito.
Repeat with remaining wrappers and filling.
Serve immediately with your favorite dipping sauce (hoisin, peanut, or nuoc cham are all excellent choices). Garnish with extra herbs or chopped peanuts if desired.