Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and refreshing Vietnamese rice paper rolls filled with shrimp, fresh herbs, and crisp vegetables, paired with a creamy, savory peanut sauce. This vietnamese-inspired seafood ready in about 30 minutes pairs rice paper wrappers, cooked shrimp, vermicelli rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare the peanut dipping sauce by combining 1/4 cup peanut butter, 3 tbsp hoisin sauce, 1/4 cup water, 1 minced garlic clove, 1 tbsp lime juice, and 1 tsp chili garlic sauce in a small saucepan. Heat gently over low heat, whisking until smooth and warm, then remove from heat and stir in 2 tbsp crushed roasted peanuts.
  2. Step 2: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper in the water for 10 seconds until just pliable, then lay it flat on a clean surface.
  3. Step 3: On the lower third of the wrapper, lay 1 lettuce leaf, a small handful of 4 oz cooked and drained vermicelli rice noodles, 3 halved shrimp arranged with the pink side down, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and small handfuls of fresh mint, cilantro, and Thai basil leaves.
  4. Step 4: Fold the bottom edge over the filling, fold in the sides tightly, and roll up firmly to enclose the filling completely. Repeat for remaining wrappers and ingredients.
  5. Step 5: Serve the fresh spring rolls chilled or at room temperature with the warm peanut dipping sauce on the side.

Frequently asked questions

How long does Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce take to make?

Total time is about 30 minutes (25 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fresh Goi Cuon Spring Rolls with Shrimp and Peanut Dipping Sauce?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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