Goi Cuon Fresh Spring Rolls with Shrimp and Herbs
Light Vietnamese summer rolls filled with shrimp, fresh herbs, rice vermicelli, and crisp vegetables, served with a savory peanut dipping sauce. This vietnamese (vegetarian option) ready in about 40 minutes pairs sheets rice paper wrappers, rice vermicelli noodles, small leaves lettuce leaves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 4 oz rice vermicelli noodles according to package instructions until tender, drain, rinse with cold water, and set aside.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the fresh spring rolls chilled with the peanut sauce for dipping.
Frequently asked questions
How long does Goi Cuon Fresh Spring Rolls with Shrimp and Herbs take to make?
Total time is about 40 minutes (30 min prep + 10 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 Goi Cuon Fresh Spring Rolls with Shrimp and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.
Can I substitute ingredients in Goi Cuon Fresh Spring Rolls with Shrimp and Herbs?
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 Goi Cuon Fresh Spring Rolls with Shrimp and Herbs 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.
Is Goi Cuon Fresh Spring Rolls with Shrimp and Herbs vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
