Goi Cuon (Fresh Spring Rolls)
Shrimp, butter lettuce, vermicelli, mint and cilantro and peanut hoisin dip.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Under-soak the rice paper - pull it from the water while it still feels stiff. It softens fully on the cutting board. Over-soaked paper tears the moment you start rolling, and you'll be cursing into a torn wrapper graveyard.
Ingredients
Everything below makes 4 servings.
- 1 lblarge raw shrimppeeled and deveined
- 12rice paper wrappers (8-inch)
- 4 ozrice vermicelli noodles
- 1 headbutter lettuceleaves separated, tough ribs trimmed
- 1 bunchfresh mintleaves picked
- ½ bunchfresh cilantroleaves and tender stems
- ½ bunchThai basilleaves picked
- 1 largecarrotjulienned
- 1 mediumcucumberjulienned into matchsticks
- 2scallionshalved lengthwise
- ⅓ cupcreamy peanut butter
- ¼ cuphoisin sauce
- 1 tbspsoy sauce
- 1garlic clovesminced
- 1limejuiced
- 1 tspsriracha
- 2 tbsproasted peanutsroughly chopped (garnish for sauce)
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 320calories
- 22gprotein
- 38gcarbs
- 10gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Julienne carrot and cucumber into matchsticks; halve scallions lengthwise.
- Pick mint, basil, cilantro leaves; separate butter lettuce into leaves and trim tough ribs.
- Chop peanuts for sauce garnish.
Cook shrimp
Bring pot of salted water to a simmer. Add shrimp, cook 2 min until just pink. Drain and rinse with cold water. Slice each shrimp in half lengthwise (flat side will face out through the wrapper) and set on a plate.
4 min · hands onCook vermicelli
Bring water back to a boil. Add vermicelli, cook 3 min until tender. Drain, rinse with cold water, and set aside (rinsing keeps them from clumping).
4 min · hands onMake sauce
In a small saucepan, whisk peanut butter, hoisin, soy sauce, minced garlic, lime juice, sriracha, and 1/4 cup water over low heat 2 min until smooth. Transfer to a dipping bowl and top with chopped peanuts.
3 min · hands onSoak and roll
Fill a shallow plate with warm tap water. Dip one rice paper for 5 seconds - it should still feel slightly stiff; it keeps softening on the board. Lay flat. In the lower third: 3 shrimp halves cut-side down, 1 lettuce leaf, a small bundle of vermicelli, mint, cilantro, basil, carrot, cucumber, and a scallion strip. Fold the bottom over the filling, fold in the sides, then roll tight. Repeat with remaining wrappers.
15 min · hands onServe
Slice each roll in half on the diagonal and arrange on a platter. Serve immediately with the peanut hoisin sauce.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Poach a chicken breast 15 min, cool, slice thin lengthwise instead of shrimp. Adds about 5 minutes.
Pan-sear sliced tofu 4 min per side, cool, use in place of shrimp. Saves about 5 minutes.
Skip nuoc cham - already the default.
Check label - many contain wheat; extra peanut sauce also works in place of it.
What keeps
Rolls go rubbery within 4 hours of assembly - wrapper hardens, herbs wilt. Prep all components ahead (filling holds 24 hr) and roll just before eating.
Cover unrolled rolls with a damp towel if waiting 30+ min.
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