Fresh Vietnamese Spring Rolls

Homemade fresh Vietnamese spring rolls (also known as Goi Cuon) are the perfect light, refreshing appetizer for any summer party.

Naturally gluten-free rice paper rolls are stuffed with shrimp, crunchy veggies, rice noodles, and herbs for what amounts to be a handheld salad roll. I’ve also included a recipe for Vietnamese fish sauce (nuoc cham) and Vietnamese peanut sauce so you have plenty of options for dipping!

Why We Love This Recipe

As the weather grows warmer, I start to crave all the cold, crunchy things I can get my hands on. Bright Spanish gazpacho, spicy Mexican shrimp cocktails, and fresh Caprese salads all rush to mind. Another favorite in our house? These deliciously fresh Vietnamese spring rolls!

Made with juicy jumbo shrimps, crisp julienned veggies of all colors, and two finger-licking dipping sauces, this is our go-to meal for the hottest, muggiest days. I have a feeling you’ll be just as obsessed with these rice paper spring rolls as we are, because:

• There’s No Real Cooking Necessary: The only cooking that takes place is with a boiling pot of water, so there’s no need to turn on the stove. Hurrah!
• They’re A Delight To Make: While there is an ample amount (read: about 30 minutes) of prep work, the process of making rice rolls is quite meditative. As you prep the veggies, you’ll have an array of beautiful colors and smells surrounding you.
• Spring Rolls Are Naturally Gluten-Free & Pescatarian Friendly: Made with naturally GF rice paper and rice noodles, these tasty rolls are filled with flavorful seafood and veggies, but perfectly safe for celiacs.
• They’re Easily Customizable: Feel free to swap out the shrimps for another protein, use your own favorite veggies, and opt for your choice of dipping sauces. The options are nearly endless, meaning you can make the *perfect* salad roll for even the pickiest of eaters! Read on below for more ideas.

So if you’re in the market for a simple, healthy, fresh, and crunchy dinner tonight, you can stop your scrolling. These Vietnamese goi cuon are the answer to your prayers!

Ingredients For Goi Cuon Rice Rolls

Don’t get turned off by the long list of ingredients for these rice paper spring rolls. Several items are used in multiple parts, and many of the ingredients are probably already in your pantry. Here’s what you’ll need:

Shrimp Spring Rolls:

Please note that shrimp is just one option for the protein used in these fresh spring rolls. Feel free to make any changes you need!

• Shrimps (22-25 count) – Often billed as “jumbo shrimp,” the 22-25 designation indicates how many pieces of shrimp are in a pound. I love these big boys because they are easy to peel & cook, and because they look gorgeous through the clear spring roll wrappers.
• Thin Rice Noodles – Also called “rice vermicelli,” “mai fun noodles,” “glass noodles,” or “rice sticks,” these skinny noodles add tons of fun texture and cook in the blink of an eye. They’re also totally gluten-free!
• Red Bell Pepper – Feel free to swap in yellow or orange bell pepper here!
• Cucumber – I suggest using seedless cucumbers here for ease of use. Otherwise, simply split the conventional cuke “hot dog” style and scoop out the seeds with a spoon before slicing into matchsticks.
• Carrot – Feel free to save yourself a little prep time by buying pre-grated carrots (located near bagged salads at most grocers).
• Mint – Any variety of fresh mint will work here. You can also sub in Thai basil or cilantro if you prefer!
• Lettuce – You can use butter, romaine, or green leaf lettuce; you can remove any hard stem from the lettuce if you want because it might pierce through the rice paper while rolling.
• Circular Rice Paper Sheets – If you can’t find them at your local supermarket, any international grocery store should carry them. You can also buy them online. Don’t worry if they come in a large, bulk pack; they’ll store indefinitely in a cool, dry spot in your pantry.

Vietnamese Peanut Sauce:

Creamy, rich, sweet, and salty, this tasty dipping sauce is also a delight on simply grilled chicken skewers.

• Creamy Peanut Butter – I personally prefer using natural peanut butter here, but conventional will also work! You can also technically use crunchy peanut butter, but I don’t love the consistency as much for dipping.
• Rice Vinegar – This light, bright vinegar is a must-have in my pantry. If you’ve run out, try swapping in white wine vinegar or apple cider vinegar instead.
• Soy Sauce – If you’re gluten-free, reach for the GF version known as tamari instead. If soy is off the table, you can use coconut aminos (GF) or Bragg’s Liquid Aminos (not GF).
• Brown Sugar – I like the caramelly notes that brown sugar gives this sauce, but you can easily swap in white sugar, coconut sugar, agave nectar, date syrup, honey, or maple syrup.
• Sesame Oil – Toasted sesame oil is a big flavor booster. If you’re a fan of spicy foods, you can try swapping in chili oil, which is sesame oil with a real kick!

Vietnamese Fish Sauce (Nuoc Cham):

This delicious traditional Vietnamese dipping sauce manages to be sweet, spicy, tangy, salty, and umami all at once! I have a feeling once you make it, you’ll want to put it on everything. 

• Sugar – White granulated sugar is traditional here, but brown sugar, coconut sugar, or any liquid sweetener of your choice will do just fine.
• Fish Sauce – Fish sauce is a fast way to add a punch of umami flavor to just about any dish. If you don’t have any on hand, try swapping in 2 tablespoons of soy sauce + 2 minced anchovies, or use an equal amount of Worcestershire sauce.
• Garlic – Fresh garlic cloves will provide the best flavor, but in a pinch you can use ¼ teaspoon of ground garlic powder for each clove.
• Lime Juice – Again, fresh is always best, especially as pertains to these fresh spring rolls! To get the most juice out of your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing.
• Red Chili – Red chili is traditional, but feel free to use up any hot peppers you have on hand (e.g. jalapeño or serrano).
• Rice Vinegar – If you don’t have some, I suggest investing in a bottle! However, you can always use white wine vinegar or ACV instead.

How To Make Vietnamese Spring Rolls

Be sure to check the recipe card below for full ingredients & instructions.

Step 1: Make Spring Roll Dipping Sauces

1. To make Vietnamese dipping sauce; mix all the ingredients given under Vietnamese dipping sauce in another small bowl.
2. To make peanut dipping sauce; mix all the ingredients given under peanut sauce in a small bowl.

PRO TIP: Prepare the sauces before rolling the spring rolls and set them aside. Letting the sauces sit for some time will help to intensify the flavors.

Step 2: Cook the Shrimp

1. Fill a medium saucepan with water and bring it to a boil on high heat.
2. Once the water is boiled, add the shrimps and let it boil for 3-4 minutes. Remove the shrimps from the water and let them cool.  Peel and slice the shrimps in half lengthwise (“hot dog” style).

Step 3: Cook Rice Noodles

1. Fill a medium saucepan with water and bring it to a boil on high heat.
2. Turn off the heat and add the noodles. Let the noodles sit in hot water for 5 minutes (the cooking time may vary according to the brand, so make sure to check the instructions on the packet). Once the noodles soften, drain and rinse them under cold water.

Step 4: Assemble Spring Rolls

1. Fill a shallow round bowl with warm water. Working with one rice paper sheet at a time, submerge it for 10 seconds or until softened.
2. Put the wet rice paper on your working surface. Lay a piece of lettuce closer to the bottom edge of the rice paper.  Add a small number of rice noodles on top of the lettuce followed by cucumber, carrots, red bell pepper, and mint leaves.
3. Arrange 3 pieces of shrimp about 2 inches below the top edge of the rice paper (near the middle). Leaving the gap between veggies and shrimp will allow the shrimp to be more visible and the final dish would look more appealing.
4. Grab the lower end of the rice paper and lettuce and start rolling it up. Once you’ve reached near the shrimp, fold the left and right sides and roll again till the end.
5. Repeat with the rest of the rice paper sheets
6. Serve the spring rolls with either/both dipping sauces, or swap in a bottled option like Mae Ploy, hoisin, or any other sauce you prefer.

FAQs

Serving Suggestions

Serving these delicious rice paper spring rolls is nearly as fun as eating them. Here are a few ideas to get your wheels turning:

• Make it interactive! These shrimp spring rolls are also pretty fun for turning into a communal dining experience. Set out the components on a butcher board in the middle of the table, give everyone their own bowl of hot water to soak the rice paper wrappers, and let everyone try their hand at making them!
• Make it a full meal. A few of these spring rolls can certainly add up to a full meal. If you want, try making multiple fillings so you can mix and match for variety.
• Eat with your fingers. These Vietnamese spring rolls are intended to be eaten with your hands, so keep your cutlery in the drawer.

Variations

While I think these shrimp spring rolls are an absolute delight to eat, I know that flavor is entirely subjective. Here are a few ideas for you to customize these crunchy little salad rolls to your liking:

• Vegan – Keep your salad wraps completely plant-based by omitting the shrimp. Feel free to replace it with pressed cubes of cooked tofu, seitan crumbles, minced sautéed mushrooms, or just more veggies! For the Vietnamese fish dipping sauce, simply swap in a vegan fish sauce substitute.
• Other Protein – If shrimp isn’t your jam, feel free to use poached chicken, seasoned ground pork, pressed tofu, or any other protein source you prefer. 
• Nut-Free – If you can’t serve peanuts, try using sunflower butter or tahini in place of the creamy peanut butter for your dipping sauce.
• Fried – Transfer the wrapped and assembled spring rolls to the fridge for at least an hour to chill and dry out, which will help minimize the spatter during frying. Then, heat a neutral, high smoke point oil to between 350-365F in a heavy-bottomed pan. Working in batches as necessary, fry until golden and crispy on all sides (about 6-8 minutes). Drain thoroughly on paper towels, sprinkle with a touch of salt while they’re still hot, and serve immediately!
• Other Veggies – Bean sprouts, sliced snap peas, grated cabbage, bamboo shoots, mung beans, mushrooms, spicy chile peppers, radishes… feel free to go nuts here! You can mix and match as your heart desires.
• Whole30/Paleo – Not allowed to eat rice? Leave the rice noodles and wrappers out of the equation. Use large pieces of par-boiled cabbage (green or savoy) as your wrapper instead!

Storing and Reheating

• Consume the spring rolls fresh, or on the same day that they are made. Storing them is not advisable because the rice paper hardens in the fridge.
• If you happen to have leftovers, you can prolong their life a little bit by wrapping them in a paper towel that is more than damp but less than sopping, then place them in an airtight container. Eat within 24 hours for best results.

More Fresh Appetizer Recipes

• Easy Waldorf Salad Cups
• Cilantro Lime Shrimp
• Avocado Dip

If you’ve made this recipe, please come back and leave us a star rating or a comment below.

Vietnamese Spring Rolls with Peanut Sauce

Homemade fresh Vietnamese spring rolls (also known as Goi Cuon) are the perfect light, refreshing appetizer for any summer party.

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

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Course Appetizer

Cuisine Asian

Servings 12 spring rolls

Calories 204kcal

Ingredients

  

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FOR SPRING ROLLS:

• 1 pound large shrimp 22-25 count
• 3 ounces thin rice noodles
• 1 large red bell pepper julienned
• 1 cucumber julienned
• 1 carrot julienned
• ½ cup mint leaves
• 12 pieces of lettuce leaves
• 12 large 22 cm circular rice paper sheets
• Warm water

PEANUT DIPPING SAUCE:

• ½ cup creamy peanut butter
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• ½ cup water

VIETNAMESE DIPPING SAUCE

• 1/3 cup water
• 3 tablespoon sugar
• 2 tablespoon fish sauce
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• 1 teaspoon chopped red chili
• 2 teaspoon rice vinegar

Instructions

 

FOR THE SAUCES

• To make peanut dipping sauce; mix all the ingredients given under peanut sauce in a large bowl.
• To make Vietnamese dipping sauce; mix all the ingredients given under Vietnamese dipping sauce in another large bowl.
• Prepare the sauces before rolling the spring rolls and set them aside. Letting the sauces sit for some time will help to intensify the flavors.

FOR THE SHRIMP

• Fill a medium saucepan with water and bring it to a boil on high heat.
• Once the water is boiled, add the shrimps and let it boil for 3-4 minutes. Remove the shrimps from the water and let them cool. Peel and slice the shrimps in half lengthwise.

FOR THE RICE NOODLES

• Fill a medium saucepan with water and bring it to a boil on high heat.
• Turn off the heat and add the noodles. Let the noodles sit in hot water for 5 minutes (the cooking time may vary according to the brand, so make sure to check the instructions on the packet). Once the noodles soften, drain and rinse them under cold water.

FOR ASSEMBLING THE SPRING ROLLS

• Fill a shallow round bowl with warm water. Working with one rice paper sheet at a time, submerge it for 10 seconds or until softened.
• Put the wet rice paper on your working surface. Lay a piece of lettuce closer to the bottom edge of the rice paper. Add a small number of rice noodles on top of the lettuce followed by cucumber, carrots, red bell pepper, and mint leaves.
• Arrange 3 pieces of shrimp about 2 inches below the top edge of the rice paper (near middle). Leaving the gap between veggies and shrimp will allow the shrimp to be more visible and the final dish would look more appealing.
• Grab the lower end of the rice paper and lettuce and start rolling it up. Once reached near to the shrimp, fold the left and right sides and roll again till the end.
• Repeat with rest of the rice paper sheets
• Serve the spring rolls with any or both dipping sauces.

Notes

• The instructions are long – but give it a try! There are a lot of steps but they are all really simple. 
• This recipe makes 12 spring rolls. As an appetizer I would plan on 1-2 per person.
• Consume the spring rolls fresh, or on the same day that they are made. Storing them is not advisable because the rice paper hardens in the fridge.
• If you happen to have leftovers, you can prolong their life a little bit by wrapping them in a paper towel that is more than damp but less than sopping, then place them in an airtight container. Eat within 24 hours for best results.

Nutrition

Calories: 204kcalCarbohydrates: 26gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 791mgPotassium: 225mgFiber: 2gSugar: 6gVitamin A: 1407IUVitamin C: 16mgCalcium: 51mgIron: 1mg

Keyword goi cuon, spring rolls, vietnamese spring rolls

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