Vietnamese fresh rice paper rolls with shrimp and herbs
Goi Cuon (Fresh Spring Rolls)
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Servings
4
8 rolls
Difficulty
Easy
Cost
Budget
$
Goi Cuon (Fresh Spring Rolls)
Vietnamese fresh rice paper rolls with shrimp and herbs
★4.3(16)
Translucent rice paper rolls filled with shrimp, vermicelli noodles, and a garden of fresh herbs. Light, refreshing, and served with creamy peanut dipping sauce.
25m
Prep Time
5m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Goi cuon are the fresh, unfried counterpart to egg rolls, showcasing the Vietnamese love of herbs and clean flavors. Rolling them is a meditative process that gets easier with practice.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
What makes Goi Cuon (Fresh Spring Rolls) worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
Instructions
- 1
Cook vermicelli noodles according to package directions. Rinse with cold water and drain well.
- 2
Dip one rice paper wrapper in warm water for 5-8 seconds until just pliable. Lay flat on a damp surface.
- 3
Layer lettuce, herbs, vermicelli, and 4 shrimp halves on the lower third of the wrapper.
- 4
Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito.
- 5
Serve with peanut-hoisin dipping sauce and extra herbs on the side.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Rice paper wrappersLettuce wraps
Skip the wrapper entirely for ultra-low-carb rolls
ShrimpGrilled tofu strips
Great vegan alternative with similar texture
Tips & Storage
Pro Tips
Do not over-soak the rice paper or it will tear; it continues to soften as you roll.
Place shrimp cut-side down so the pink shows through the wrapper.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Cover with a damp towel and plastic wrap. Best within 4 hours.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (65mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein12g
Carbohydrates3g
Fat28g
Fiber420mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make them ahead for a party?
- Make up to 4 hours ahead, stored under a damp towel in the fridge.
- What protein can I use instead?
- Grilled pork, tofu, or crab all work beautifully.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →