Rice paper rolls packed with prawns, herbs, vermicelli and lettuce, light and fresh, served with a peanut dipping sauce.
Vietnamese fresh spring rolls
- 12 rice paper wrappers
- 200 g cooked prawns, halved lengthways
- 100 g rice vermicelli noodles, cooked
- lettuce leaves
- mint, coriander and Thai basil leaves
- 1 carrot, julienned
- 3 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp water
- squeeze of lime
- Cook the vermicelli according to the pack, drain and cool.
- Mix the peanut butter, hoisin sauce, water and lime to make the dipping sauce.
- Dip a rice paper wrapper in warm water for a few seconds until just pliable.
- Lay it flat and arrange lettuce, herbs, vermicelli and carrot in the lower third.
- Place a couple of prawn halves, cut side up, just above the filling.
- Fold in the sides and roll up tightly from the bottom, and serve with the peanut dipping sauce.
What are goi cuon?
Goi cuon are Vietnamese fresh spring rolls: rice paper wrapped around prawns, pork, rice vermicelli, lettuce and fresh herbs. They are not fried, so they are light, fresh and chewy, and are dipped in a peanut and hoisin sauce or in nuoc cham.
They are sold as a snack or starter across Vietnam and are easy to make at home once you get used to working with the rice paper.
Ingredient notes and UK swaps
- Rice paper: round sheets, sold dried in packs. Dip each one in warm water for a few seconds only, as it keeps softening on the board.
- Fillings: cooked prawns halved lengthways, thin sliced pork, rice vermicelli, lettuce, cucumber and carrot.
- Herbs: mint, coriander and Thai basil give the fresh flavour. Use plenty.
- Dipping sauce: hoisin mixed with peanut butter, warm water and a little chilli.
Serving and storing
Serve straight away or within a few hours. Cover the rolls with a damp tea towel so they do not dry out, and keep them apart, as they stick to each other. They do not freeze well. For another quick Vietnamese lunch, try a banh mi, which packs fresh herbs into a crisp baguette.
Tips for the best vietnamese fresh spring rolls
- Do not oversoak the rice paper, a few seconds is enough, since it continues to soften as you roll.
- Placing the prawns cut side up against the wrapper is what makes the pretty pink pattern show through.
Working with rice paper efficiently
Dip wrappers in water only briefly, a few seconds, since they continue softening as you fill and roll them, oversoaking makes them tear easily, having all your fillings prepped and within reach before you start speeds up the whole process considerably.
Frequently asked questions
Can I make these ahead of time?
A few hours ahead, covered with a damp cloth in the fridge, though they are best eaten the same day.
Where do I buy rice paper wrappers?
See our rice paper wrapper buying guide for brands.
Can I make them vegetarian?
Yes. Use fried tofu strips, mango or avocado in place of prawns and pork, and a soy based dipping sauce.
