I always crave Vietnamese Fresh Spring Rolls for their freshness. If you’re a fan of healthy dishes, you’ll love these rolls. This rice paper roll version is like a breath of fresh air—light and bursting with vibrant flavors.
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Vietnamese fresh spring rolls recipe
Vietnamese Fresh Spring Rolls, known as Goi Cuon, are a healthy version of Vietnamese Fried Spring Rolls. These healthy rolls are celebrated for their freshness and vibrant flavors. These rolls consist of a delicate rice paper wrapper filled with a variety of fresh ingredients: fresh herbs (such as basil and cilantro), crisp lettuce, shrimp or pork.
These rolls are light, healthy, and customizable. Their balance of fresh herbs and proteins offers a nutritious alternative to heavier dishes. You can try different fillings you like. They are gluten-free, low in calories, and easy to prepare.
Vietnamese fresh spring rolls pair well with a variety of dipping sauces. Classic nuoc cham offers a salty-sweet-sour balance, while creamy peanut sauce adds richness. For simpler options, try soy-based sauces or sweet Thai chili sauce.
For drinks, refreshing iced tea (jasmine or green) or fruit juices like lime or mango juice complement the rolls. You can also serve these rolls with grilled meats (chicken or pork) or a light Green Papaya Salad for a complete meal.
Here is how to make Vietnamese Fresh Spring Rolls:
Goi Cuon – Vietnamese Fresh Spring Rolls Recipe
Nutrition
Ingredients
For the pork and shrimp spring rolls
- 10 rice paper sheets
- 10 large shrimp
- 1/2 pound lean pork
- Rice vermicelli noodles
- 250 g lettuce
- 50 g chives
- Fresh herbs (Perilla and basil) a handful of each
For the spring roll dipping sauce
- 5 tbsp salted soy bean
- 1½ tbsp peanut butter
- 1 tsp roasted peanuts
- 1 tsp minced red chili
- 1 tbsp minced garlic
- 1 tbsp sugar
- 2 tbsp cooking oil
Instructions
Making Fresh Spring Rolls
- Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Remove from water, let them cool, peel and devein them, and then cut each shrimp in half lengthwise.
- In a pot of boiling water, add the pork. Boil for about 30 minutes or until the pork is fully cooked. Make sure it’s no longer pink in the center. Remove the pork from the boiling water, let it cool, and thinly slice it.
- Cook rice vermicelli according to package instructions.
- Fill a shallow dish with water. Dip a rice paper sheet into the water for about 3-4 seconds. Place it on a flat and clean surface.
- On the lower third of the rice paper, place a couple of shrimp halves, some pork slices, a small handful of noodles, lettuce, chives, and herbs.
- Fold the sides of the rice paper over the filling, then roll from the bottom, tucking the fillings in tightly. Repeat with the remaining ingredients.
Vietnamese peanut sauce recipe
- In a blender, combine salted soy beans with 8 tablespoons of filtered water. Blend until you achieve a smooth consistency.
- Heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté minced garlic until it turns a golden yellow.
- Incorporate the blended salted soy bean mixture from step 1 into the pan. Add peanut butter and sugar, stirring well until the sauce thickens. Adjust the seasoning to taste and then turn off the stove.
- Transfer the prepared soy sauce to a bowl. Sprinkle crushed roasted peanuts and minced chili into the sauce.
Notes
- In a bowl, combine 2 tablespoons of sugar and 2 tablespoons of filtered water. Stir the mixture thoroughly until the sugar completely dissolves.
- Add 3 tablespoons of lemon juice and 5 tablespoons of fish sauce to the bowl, continuing to stir the ingredients well.
- Once the liquid components are seamlessly blended, add all the minced garlic and chili. Keep stirring until everything comes together harmoniously.
SIMILAR RECIPES:
Variations
Besides this recipe, you can try other versions of the fresh spring rolls.
- Central Style features pork belly, rice sheets, green vegetables, and a special anchovy sauce.
- Southern Style Version is made with boiled shrimp, pork belly, rice vermicelli, fresh herbs (like mint and cilantro), and lettuce. This version is known for its vibrant look, often displaying shrimp on the outside. It’s served with peanut or hoisin dipping sauce.
- Northern Style uses thinly sliced pig’s ear mixed with garlic and lime juice. The rolls are served with a light sweet-and-sour fish sauce. Popular as a street food in Hanoi, this version has a more exotic flavor profile.
- Pho Spring Rolls (Phở cuốn) are filled with beef, herbs, and vegetables wrapped in fresh rice sheets instead of dried rice paper. A salty-sour dipping sauce completes this roll.
- Vegetarian Lettuce Rolls are a lighter option with vegetables and tofu. These rolls are often paired with a thick peanut or ginger sauce.
- Crab Spring Rolls (Nem cua bể) originate from Hai Phong. They are filled with crab meat, shrimp, pork, wood ear mushrooms, and glass noodles. They are deep-fried to golden perfection and served hot.
- Bo Bia (Chinese Sausage Rolls) is filled with Chinese sausage, eggs, carrots, jicama, and herbs, wrapped in rice paper. These rolls are paired with hoisin sauce or peanut butter sauce.