Goi Cuon (Vietnamese Cold Spring Rolls)

Goi Cuon (Vietnamese Cold Spring Rolls)

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 24rolls, aprox

    • About This Recipe

    “My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll – unless you’ve made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take – but first timers may find it takes longer to roll.”

    Ingredients

  • 1packageclear edible rice paper sheet
  • 1/2 lbcooked chicken
  • 1/2 lbcooked small shrimp( , peeled, deveined, halved)
  • 1bunchfresh cilantro leaves
  • 1bunchfresh mint leaves
  • 1headleafy lettuce, washed and separated into leaves
  • 1cucumber, peeled and cut into very,very thin strips
  • 1cupfresh bean sprout, optional
  • 1packagevermicelli rice noodles, prepared according to package directions
  • hoisin sauce, to taste
  • chopped peanuts
  • nuoc nam, vietnamese spicy fish sauce

    • Directions

  • Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
  • Make sure all veggies and herbs are cleaned, dried, and set out before you start.
  • Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don’t overstuff.
  • Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
  • These rolls will be thicker than the typical Chinese-style fried eggrolls.
  • Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
  • Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
  • Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
  • Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.

    • Reviews

  • “A few tips-I haven’t made this particular spring roll recipe, but have made others- The rice paper is easier to manage if you have a slightly wet paper towel on your work surface. This helps keep it from sticking and/or tearing- If you need to prep these ahead of time or have left overs, you can store them in the fridge in an air tight container. Mine didn’t get hard, but I also soaked the rice paper for 40 seconds each and they were not too soggy.The trick for storing them is not to let them touch, because they will stick together- Also wet enough paper towel (squeeze out excess water) to line the container beneath the rolls, and lay some across the tops. I had made a few too many but they were still just as good two days later and hubby even took some to work for lunch. I hope someone finds this helpful!”

  • “What can I say, but fabulous?This is one of my favorite things to order in Asian restaurants, but the homemade version gave me such satisfaction! hehe!The dipping sauces are essential in my opinion…but this recipe is a definate keeper!Thanks HeatherFeather!”

  • “I have always loved spring rolls whenever I go to vietnamese restaurants….This recipe taste exactly like what they serve in the restaurants!Plus they are low fat and easy to make (once you maste the folding process).”

  • “Spring rolls with fish sauce, are very easy to make, and they are one of my favorite Vietnamese foods. My friend Lien showed me how to make these.”

  • “Great recipe. I added some shredded carrot, but everything else was the same. I used both dips and enjoyed both. I did put a damp paper towel down on the counter so they didn’t stick, but they rolled up very easily.The key is to make sure everything in thin cut and small so it rolls easier.Perfect recipe, light healthy and easy, Thx, I will absolutely be making these again.”

  • “My family LOVES vietnamese spring rolls and these were just as good as the restaurants. We used shrimp only, easy on the cilantro and mint and no sprouts. Bought a bottled dipping sauce for time sake. Fantastic and consumed, thanks!!”

  • “WOWOWOWOWOW. Thank you SO MUCH for taking the time to post this.They were absolutely delicious and the best part was that I could add extra of my favorite ingredients (like cilantro) to tailor it to my taste. We added shrimp to our’s and loved the flavor.I can’t say enough about how EASY and awesome the results were.Instead of the Hoison sauce though, I copied a sauce at a local Thai restaurant.I added sweet chili sauce, chopped peanuts, peanut oil or a little peanut butter, and sriracha.Thank you!”

  • “Incredible!I didn’t use chicken, but added carrots and green onions.These are really hard to wrap, but after doing a few I got the hang of it.These tasted just like the spring rolls at my favorite Thai restaurant.Thanks for the amazing recipe!”

  • “I LOOOOOOOVVVVVEEEE spring rolls… i was a bit scared to try these at home, but they turned out great!!! i left out the mint and cilantro because to me mint is soooooo strong that i cannot taste anything else… what i put in is, mango, lettuce, pineapple, cucumber, green pepper, carrots, bean sprouts, vermicelli noddles, cooked chicken and peanuts… it was delicious, not the exact same as when i order at the restaurant but still just as fun and good..what i found helpful for the rolling process was to put your piece of lettuce (i used romaine lettuce) cut into the length of desired spring roll (about 1 inch gap on each side).Stuff your spring roll as desired on top of the lettuce and then tuck in one side of the rice paper underneaththe lettuce and then roll it a bit, tuck in the sides and then finish rolling letting the spring roll sit on top of the seam to make sure it doesn’t spring on ya!good luck every one and happy eating!!! i just wish i could manage to make the peanut sauce i’m used to eating them with at my fav restaurant….:( next time i go i’m bringing some home for sure!!!!lol”

  • “these were just as good as you order in the restaurant. I can say that I’ll be making these again.”

  • “These are good. The first time I made such and had a lot of trouble rolling them but it wasn’t for company so that’s OK. I used just cooked chicken breast which I sprinkled with sea salt. For the lettuce I used a combo or baby spinach and baby arugula as that is what I had on hand, English cucumber, no bean sprouts and sliced green onion. I made a separate dip because of allergies which was pretty good using lime juice, minced garlic, cayenne in a very small amount, sesame oil from unmixed Middle Eastern tahini, a little of the tahini (to replace peanut butter, allergy) & brown sugar. If I could roll these better I would make them again.”

  • “These were great! I omitted shrimp, because we don’t eat it, and I added a little more chicken. They were easy once all the prep was done. I need to practice on my wrapping and rolling a little more, but everyone in the family enjoyed them. The rice papers were not that difficult to work with, especially with Allison 333’s suggestions. We will indeed have this again and again!”

  • “This was my first time ever making spring rolls.I made mine vegetarian and added a few more ingredients, shredded cabbage instead of lettuce, chopped peanuts, and scallions.The rice paper was larger than I thought and were the same size as a small tortilla.After wrapping, I cut them in half and they were just the right size for our guests.I used recipe #33113 for the dipping sauce and got great compliments for each!I definitely will make these again and thanks for the great instructions you provided!Great job HeatherFeather!”

  • “OUTSTANDING!!! These are the real deal, just like you’ll get in a restaurant! I made a few tweaks for personal taste, I used Thai Basil, no mint (thought it’d be a little much), and added some carrots and cucumbers cut into matchsticks. I left out the chicken, and it was GREAT!!!!!”

  • “This was a great summer dinner!The kids loved making their own.Added carrots.Don’t omit the cilantro or mint.Great combination.Used a Asian peanut sauce for dipping.Will be making this again.Thanks.”

  • “I usually add some julienne cucumbers (with the skin on for some texture).Mint or cilantro are great, but i always choose one or the other.Also, the spring rolls are good with sweet chili sauce (the bottle kind) or a quick (Thai) peanut sauce. Best lunch around!”

  • “So good!”

  • “These are wonderful.The prep is a little time consuming but once everything is assembled they go together quickly.I used medium size boiled shrimp that were cut in half lengthwise and omitted the chicken.Fresh herbs are a must.I used a combination of fresh cilantro, mint and arugula.For added color I grated a carrot and added to the mix.After soaking the rice paper wraps for a few minutes in warm water they were laid on a warm, wet towel.I find this helps to make them easier to roll. These were served with a bottled sauce and were enjoyed by all.Made for Happy Hearts in the Diabetic Forum.”

  • “Love this recipe! I added shredded carrots, julianned zucchini, cucumber, fresh basil, parsley, shredded romaine lettuce, and bean threads. I wish I too could learn to roll them better. It’s tough to roll them up compactly without tearing the wrapper. Soooooo worth the effort- quick, easy, an incredibly delicious!”

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