Vietnamese Spring Rolls – Gỏi cuốn

Vietnamese Spring Rolls - Gỏi cuốn

Vietnamese Spring Rolls - Gỏi cuốn



Prep time


Cooking time





Goi cuon is a very familiar dish to many Vietnamese, especially in the South. Many foreign tourists come to Vietnam and are very interested in this rustic dish because of its freshness. Goi cuon, also known as "Vietnamese salad rolls" or "Vietnamese summer rolls" in English, impresses diners with the harmonious combination of fresh vermicelli, boiled pork, peeled boiled shrimp and raw vegetables. served with soy sauce or seasoning sauce. All the freshest ingredients in Vietnamese cuisine blend together to create an unforgettable taste experience.


  • Shrimp - 500grams

  • Pork belly - 700grams

  • Rice noodles - 500grams

  • 8 rice wrapper - 8.5 inch diameter

  • Vegetables to eat with such as cucumber, lettuces, basil, mint, cilantro


  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

  • Wash shrimp, marinate with 1/2 teaspoon of salt, 1/2 tablespoon of wine, 1 teaspoon of sugar to make the shrimp rich and not smelly and fishy.

  • Put the pot on the stove, cover, turn on the heat and cook until the shrimp turns red and don't forget to stir well.

  • Take the shrimp out of the basket to drain, then peel, cut the shrimp in half and remove the back of the shrimp

  • Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Continue repeating the operation until you run out of ingredients.

  • Serve with shrimp and pork salad with soy sauce, then sprinkle with peanuts and sour food

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