Fresh Vietnamese Goi Cuon Shrimp and Pork Spring Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Light, fresh rice paper rolls packed with shrimp, pork, vermicelli noodles, and herbs, served with a savory peanut dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs rice paper wrappers, cooked shrimp, cooked pork loin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Ingredients

• 12 sheets rice paper wrappers
• 12 medium, halved lengthwise cooked shrimp
• 8 oz, thinly sliced cooked pork loin
• 4 oz, cooked and drained rice vermicelli noodles
• 1/2 cup fresh Thai basil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 12 small leaves, torn lettuce leaves
• 1 medium, julienned carrot
• 1 small, julienned cucumber
• 1/4 cup crushed roasted peanuts
• 1/2 cup hoisin sauce
• 1/4 cup peanut butter
• 1/4 cup water
• 1, minced garlic clove
• 1 tsp chili sauce

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 4 oz cooked rice vermicelli noodles in warm water for 5 minutes if dry, then drain and set aside. Prepare all fresh herbs: 1/2 cup Thai basil, 1/2 cup mint, 1/2 cup cilantro, and tear 12 small lettuce leaves.
2. Step 2: Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper into the water for 5 seconds until just pliable. Lay flat on a clean surface.
3. Step 3: On the lower third of the wrapper, layer 2 halved shrimp (pink side down), 2 oz thinly sliced cooked pork loin, a small handful of vermicelli noodles, 1 torn lettuce leaf, a few julienned carrot and cucumber strips, and a few leaves of each herb.
4. Step 4: Fold bottom edge over filling, then fold in the sides snugly, and roll tightly to enclose filling. Repeat with remaining wrappers and filling.
5. Step 5: For peanut dipping sauce, whisk together 1/2 cup hoisin sauce, 1/4 cup peanut butter, 1/4 cup water, 1 minced garlic clove, and 1 tsp chili sauce until smooth.
6. Step 6: Serve spring rolls chilled or at room temperature with crushed roasted peanuts sprinkled on top and peanut sauce for dipping.