If you’re a fan of Vietnamese Fried Spring Rolls like I am but looking for a healthier twist, you’ve got to give Fresh Spring Rolls a try! This rice paper roll version is like a breath of fresh air—light and bursting with vibrant flavors.
Unlike its fried counterpart, the Vietnamese Fresh Spring Roll, also known as Goi Cuon, is a see-through dish. This means you can see through its colorful medley of fresh ingredients.
The filling typically includes crisp lettuce, julienned carrots, shrimp, meat, and a variety of herbs such as mint, cilantro, and basil.
The healthy part is you don’t need to fry it. Just soak the rice paper wrappers in water, assemble your favorite fillings, roll it up, and you’re good to go. It’s an easy way to prepare a wholesome meal, perfect for gatherings or a quick, guilt-free snack.
Do you know what is the best part? It’s when you dip these Vietnamese spring rolls into a savory peanut sauce. The flavors mingle in your mouth—freshness, crunch, and that umami goodness all in one bite. Healthy can be delicious too!
So, here is how to make Vietnamese Fresh Spring Rolls:
Goi Cuon – Easy Vietnamese Fresh Spring Rolls Recipe
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
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.