Vietnamese Spring Rolls with Peanut Sauce
I'm sharing my Mom's recipe for Vietnamese Spring Rolls with Peanut Sauce also known as goi cuon. Vietnamese spring rolls take a little bit of prep and once you get the hang of how to roll a spring roll, it's totally worth it! You'll want to keep making the spring rolls for your family and friends over and over again!
Growing up Vietnamese-American in the United States, my Mom always cooked Vietnamese food for us. I have fond memories sitting around the table and with all of the ingredients spread out and each member of my family rolling their own spring rolls.
Vietnamese spring rolls need to be served immediately so you'd roll one and eat it and then roll the next one and repeat.
If you're looking for the fried ones, I also share my Mom's recipe for Vietnamese egg rolls!
Make this recipe for Vietnamese spring rolls for your family and friends and they will be wowed! I know you'll love them and make them over and over again!
Vietnamese Spring Rolls
- 5 ounces rice vermicelli noodles
- 30 to 40 large shrimp, more if smaller
- Boston or red leaf lettuce
- fresh cilantro
- fresh Thai basil
- cucumber, cut into wedges (optional)
- 1/2 cup creamy peanut butter
- 2 Tablespoons hoisin sauce
- 1 splash fish sauce, optional
- 1 garlic clove, peeled and minced
- 1 teaspoon granulated sugar
- 2/3 cup water
- chopped peanuts, for garnish
- 10 to 12 sheets of rice paper, 8 to 8.5-inch in diameter
- Bring a large pot of water to a boil. Cook rice noodles according to package instructions.
- Drain noodles in a colander and rinse with cold water for at least a minute. Noodles should not be sticky. Set aside and allow the noodles to dry.
- Making the peanut dipping sauce. Add peanut butter, hoisin sauce and fish sauce to a small mixing bowl and mix together. Add minced garlic and sugar to the bowl and mix again. Add water 1/3 cup at a time and whisk thoroughly. Sauce will appear curdled at first, keep whisking and you’ll have a smooth sauce.
- Rinse the pot out and add new water. Add salt and bring to a boil again. Add shrimp and boil for 2 to 3 minutes and longer if you’re using frozen shrimp. Drain and rinse with cold water. (If shrimp is not peeled, peel the shrimp after it has cooled.)
- Prep the cucumber and other veggies. If you’re using large shrimp, cut them in half lengthwise.
- To wrap the spring rolls, you want to have a nice smooth round plate (you can use two if you’d like to roll more than one at a time). Place warm water in a rice paper holder or in a large bowl. Dip one rice paper roll in the water but don’t let it soak in it. Make sure the whole paper is wet.
- Place on your plate and add shrimp on the back third of the rice paper (further away from you). On the front third (closer to you), add lettuce, cucumber, cilantro and Thai basil.
- Fold the sides of the rice paper into towards the filling. Then roll from the lettuce side in, tightly rolling up and you’ll notice that the shrimp is facing out on the rice paper.
- Spring rolls need to be served immediately.