Cooking Lucid
Goi Cuon
Fresh spring rolls with shrimp, pork, rice vermicelli, and herbs wrapped in translucent rice paper. Light, healthy, and dipped in peanut-hoisin sauce.
Prep 30 min
Cook 10 min
Total 40 min
Serves 6
Ingredients
Step 1 — Prep fillings
- 12 large shrimp (peeled, cooked, halved lengthwise)
- ½ lb pork loin (boiled, thinly sliced)
- 4 oz rice vermicelli (cooked)
- Butter lettuce leaves
- Fresh mint
- Fresh cilantro
- Thai basil
- Chives
Step 2 — Roll and serve
- 12 rice paper rounds
- Peanut-hoisin dipping sauce
- Crushed peanuts
Instructions
- 1
Prep all fillings
Cook shrimp and pork. Cook vermicelli according to package. Arrange all ingredients on a platter for easy assembly.
- 2
Roll the goi cuon
Dip rice paper in warm water 5 seconds until pliable. Lay on a damp towel. Add lettuce, herbs, noodles, pork, and 2 shrimp halves. Roll tightly, folding in sides. Place seam-side down.
- 3
Serve
Serve immediately with peanut-hoisin sauce and crushed peanuts. Best eaten fresh.
Nutrition per serving: 180 cal · 14g protein · 22g carbs · 4g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
