Goi Cuon (Fresh Spring Rolls)

Name: Goi Cuon (Fresh Spring Rolls)
Cuisine: Vietnamese
Ingredients: 10 sheets rice paper wrappers; 12 pieces shrimp, cooked and sliced; 200 grams pork loin, boiled and sliced; 1 cup vermicelli rice noodles, cooked; 1 cup lettuce leaves; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 1/2 cup fresh Thai basil; 1/2 cup peanut dipping sauce

Goi Cuon, or fresh spring rolls, are a popular Vietnamese dish featuring translucent rice paper wrapped around fresh herbs, shrimp, pork, and vermicelli noodles. They are light, refreshing, and often served with a savory peanut or hoisin dipping sauce, reflecting the balance and freshness central to Vietnamese cuisine.

9 ingredients

freshherbaceouslightsavoryslightly sweet

Culinary DNA Preview

Vietnamese70%

Chinese30%

Ingredients

rice paper wrappers
10 sheets
shrimp, cooked and sliced
12 pieces
pork loin, boiled and sliced
200 grams
vermicelli rice noodles, cooked
1 cup
lettuce leaves
1 cup
fresh mint leaves
1/2 cup
fresh cilantro
1/2 cup
fresh Thai basil
1/2 cup
peanut dipping sauce
1/2 cup

Method

Steps not available

Origin Story

Originating from Southern Vietnam, Goi Cuon showcases the Vietnamese culinary emphasis on fresh ingredients and balanced flavors, influenced by the region's abundant herbs and seafood.

Culinary DNA

Ingredient ancestry breakdown

Vietnamese70%

ingredients+techniques

Chinese30%

ingredient_origin

Techniques

boiling soaking rolling

Stories about this dish

No stories tagged here yet — check back soon.

Browse

Southeast Asiacuisines →Foodways connections →