Goi Cuon (Fresh Spring Rolls)

Name: Goi Cuon (Fresh Spring Rolls)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 12 sheets Rice Paper Rounds (22cm); 200g, cooked & halved Frozen Prawns; 150g Rice Vermicelli; 1 head, leaves separated Butter Lettuce; 1, julienned Cucumber; 1, julienned Carrots; handful Fresh Coriander; 4 tbsp (dipping) Lee Kum Kee Hoisin Sauce; 3 tbsp (dipping) Crushed Roasted Peanuts; handful Fresh Mint

Light rice paper rolls packed with prawns, vermicelli, herbs, and lettuce — served with hoisin peanut dip.

30 minMakes 129 items at TheShop.mu

Ingredients

Rice Paper Rounds (22cm)TheShop.mu
12 sheets
Frozen PrawnsTheShop.mu
200g, cooked & halved
Rice VermicelliTheShop.mu
150g
Butter LettuceTheShop.mu
1 head, leaves separated
CucumberTheShop.mu
1, julienned
CarrotsTheShop.mu
1, julienned
Fresh CorianderTheShop.mu
handful
Lee Kum Kee Hoisin SauceTheShop.mu
4 tbsp (dipping)
Crushed Roasted PeanutsTheShop.mu
3 tbsp (dipping)
Fresh Mint
handful

👨‍🍳How to cook

1
Cook vermicelli per packet (2 min), drain, rinse cold.
2
Cook prawns 2 min in boiling salted water. Peel, halve lengthways.
3
Set up assembly: fill a wide bowl with warm water for dipping wrappers.
4
Dip one rice paper round in warm water 8-10 sec until just pliable. Lay flat.
5
Layer: lettuce, vermicelli, carrot, cucumber, coriander, mint, then 3 prawn halves (pink side down near the edge).
6
Fold sides in, roll tightly from the bottom. Serve with hoisin-peanut dipping sauce.

Chef's Tip

Don't over-soak rice paper — 8 seconds is enough. It continues to soften after removing from the water.

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