October 27, 2010

Vietnamese Fresh Spring Roll (Goi Cuon)

My first encounter with Goi Cuon or Vietnamese spring roll was some five years ago on Jalan Masjid, off Changi Road in Singapore.  It was a small cooked food stall serving authentic Vietnamese fare operated by a gutsy Vietnamese Muslim lady and her sister.  I got hooked from the first bite and thereafter, had it for lunch almost everyday for nearly a year.  What a chronic addiction.  I nearly checked myself into Goi Cuon Anonymous, except that there was none.

Rice vermicelli straight from the packet (right) and springy
after blanching in hot water (left).

I love prawns and I'm quite a sucker for raw vegetables.  So, that partly explains my deep affection for this Vietnamese savoury.  The other part is the springy super interesting rice paper that's hugging all the fillings together.  Divine.  In some parts of the world, these rolls are also happily known as Summer Rolls.  

Last Sunday, my mum-in-law gave me heaps of lettuce from her garden.  I was quite done with salad and didn't really know what to do with the spare vegetables.  My weekend fridge de-cluttering resulted in a packet of prawns, among other things.  Then, like the neon lights of Las Vegas, images of Goi Cuon flashed rapidly in my head.  I gleed and sprung right into spring roll action.  This beauty joins my list of easy-to-make food and it's nutritious to boot.  A must try!

Dip the Goi Cuon into the fish sauce mixture and food paradise awaits


For spring roll
50g rice vermicelli
8 rice papers (for Vietnamese spring roll)
16 cooked shrimps - peeled & deveined
1 1/2 tbs chopped fresh Thai basil
3 tbsp chopped fresh mint leaves
3 tbsp chopped fresh cilantro (fresh coriander)
2 leaves lettuce, chopped
1 carrot, sliced into very thin pieces

For dipping sauce
4 tsp fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 garlic, minced
2 tbsp white sugar
1/2 tsp garlic chili sauce
1 tsp finely chopped peanuts


1. Bring a medium saucepan of water to a boil.  Boil rice vermicelli for about 3 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one rice paper into the warm water for 1 second to soften. Lay paper on a flat workspace. In a row across the center, place 2 shrimps, a handful of vermicelli, basil, mint, cilantro, lettuce and carrot, leaving about 2cm uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning from the bottom upwards. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.  Garnish with chopped peanuts.

4. Serve rolled spring rolls with the fish sauce.


- Do not overstuff with the fillings as it will make rolling difficult.
- These spring rolls make for a great appetizer or a snack to take along on a picnic.

Fearlessly Simple & Home Cooked


  1. I love Vietnamese Spring Rolls specially the dipping sauce! I they taste fresher than the fried conterparts! Thanks for sharing this will definitely use your recipe on this one. And thansk for the wonderful comments on my blog!


  2. my pleasure! this is my fav too, cant get enough of the freshness! i'll keep visiting your blog. follow mine on networkedblogs too, will ya? ;)