Goi Cuon Fresh Spring Rolls with Shrimp and Herbs

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Light Vietnamese summer rolls filled with shrimp, fresh herbs, rice vermicelli, and crisp vegetables, served with a savory peanut dipping sauce. This Vietnamese recipe (vegetarian option), ready in about 40 minutes, pairs rice paper wrappers, rice vermicelli noodles, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
• 4 oz rice vermicelli noodles
• 12 large, cooked, peeled, and halved shrimp
• 12 small leaves lettuce leaves
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/2 cup Thai basil leaves
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/4 cup peanut butter
• 2 tbsp hoisin sauce
• 3 tbsp water
• 2 tbsp crushed peanuts
• 1 small clove, minced garlic
• 1 tbsp lime juice

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

Instructions

1. Step 1: Cook 4 oz rice vermicelli noodles according to package instructions until tender, drain, rinse with cold water, and set aside.
2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5 seconds until pliable but not too soft, then lay flat on a clean surface.
3. Step 3: Place 1 lettuce leaf near the bottom third of the wrapper, then add a small handful of cooked rice vermicelli noodles, 3 shrimp halves arranged in a row, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few leaves each of mint, cilantro, and Thai basil.
4. Step 4: Fold the sides of the wrapper inward, then roll tightly from the bottom up to encase the filling. Repeat with remaining wrappers and ingredients.
5. Step 5: For the peanut dipping sauce, whisk together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 3 tbsp water, 1 minced garlic clove, and 1 tbsp lime juice until smooth. Sprinkle with 2 tbsp crushed peanuts before serving.
6. Step 6: Serve the fresh spring rolls chilled with the peanut sauce for dipping.