Goi Cuon (Fresh Spring Rolls)

Goi cuon, the fresh spring roll, is the light, uncooked sibling of the crispy fried roll and a snack you find everywhere from Hanoi to Ho Chi Minh City. Translucent rice paper wraps tender shrimp, pork, noodles, and a tangle of herbs, with nothing fried and everything fresh. They are assembled by hand at the table, shared, and gone in minutes. They make a beautiful starter for a party, or a light meal all on their own.

Cool, herb-fresh rolls made for dunking

The rice paper gives a gentle chew that gives way to crisp lettuce, mint, and cilantro, with sweet shrimp and pork in every bite. The peanut-hoisin dip is thick, nutty, and slightly sweet, clinging to each roll like a warm hug. Keep the rolls covered with a damp towel so they stay supple while you build the rest. The dipping sauce can be made a day ahead and kept in the fridge. These are the rolls that prove Vietnamese food can be bright and satisfying without a drop of oil.

Craving more? Explore all Vietnamese Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

Vietnamese recipes →