Goi Cuon Vietnamese Soft Shrimp Rolls
Experience a burst of vibrant, fresh flavors with Goi Cuon, traditional Vietnamese Soft Shrimp Rolls that make the perfect light yet satisfying appetizer or snack. These delicate rolls are crafted with tender shrimp, crisp lettuce, and fresh herbs like cilantro, mint, and Thai basil, all wrapped in a soft, translucent rice paper for a delightful bite. Filled with julienned carrots, cucumber, and silky rice vermicelli noodles, each roll offers a harmony of textures and flavors. Paired with a creamy, savory peanut dipping sauce made with hoisin and soy sauce, these rolls are both wholesome and irresistibly delicious. Quick to prepare and visually stunning, they’re an ideal choice for entertaining or a refreshing treat at home.
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Recipe Information
Ingredients
- 12 pieces Shrimp
- 100 grams Rice vermicelli noodles
- 12 pieces Rice paper wrappers
- 6 pieces Lettuce leaves
- 1 small bunch Fresh cilantro
- 1 small bunch Fresh mint leaves
- 1 small bunch Fresh Thai basil leaves
- 1 medium Carrot
- 1 medium Cucumber
- 3 tablespoons Peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 3 tablespoons Water
- 1 tablespoon Crushed peanuts
Instructions
Bring a pot of water to a boil, then cook the rice vermicelli noodles according to the package instructions. Rinse with cold water, drain, and set aside.
Peel and devein the shrimp, then boil them in salted water for 2-3 minutes until pink and opaque. Remove and cool, then slice each shrimp in half lengthwise.
Prepare the vegetables: Peel and julienne the carrot, and cut the cucumber into thin strips. Wash the lettuce, cilantro, mint, and Thai basil leaves, and pat them dry.
Prepare a large, shallow dish filled with warm water to soften the rice paper wrappers. Soak one wrapper at a time for about 10-15 seconds until just pliable but not too soft.
Place the softened wrapper on a clean, flat working surface. Near the center, layer a piece of lettuce, a small portion of rice vermicelli, julienned carrot, cucumber, and a few leaves of cilantro, mint, and Thai basil.
Lay a few halves of shrimp above the vegetable and noodle layer, shrimp side down to let the orange color show through when rolled.
Fold the bottom edge of the rice paper wrapper tightly over the filling, then fold in the sides and continue rolling upward to create a tidy roll. Repeat with the remaining ingredients.
To make the peanut dipping sauce, mix the peanut butter, hoisin sauce, soy sauce, and water in a small bowl until smooth. Sprinkle with crushed peanuts for garnish.
Serve the shrimp rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
