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

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

Light, fresh rice paper rolls packed with shrimp, pork, vermicelli noodles, and herbs, served with a savory peanut dipping sauce. This vietnamese-inspired seafood 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.

Prep: 25 min Serves 6 Vietnamese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 25 minutes (25 min prep + 0 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 Vietnamese Goi Cuon Shrimp and Pork Spring Rolls with 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 Vietnamese Goi Cuon Shrimp and Pork Spring Rolls with 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 Vietnamese Goi Cuon Shrimp and Pork Spring Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vietnamese Goi Cuon Shrimp and Pork Spring Rolls with 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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