Vegetarian Goi Cuon with Peanut Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Fresh Vietnamese spring rolls filled with crisp vegetables and herbs, served with a rich and savory peanut sauce. This Vietnamese recipe, ready in about 40 minutes, pairs rice paper wrappers, rice vermicelli noodles, firm tofu 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.

Ingredients

• 12 sheets rice paper wrappers
• 4 oz rice vermicelli noodles
• 8 oz, sliced into thin strips firm tofu
• 1 large, julienned carrot
• 1 medium, julienned cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1/4 cup, chopped roasted peanuts
• 1/3 cup hoisin sauce
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1/4 cup water
• 1, minced garlic clove
• 1 tbsp lime juice
• 1 tsp (optional) sriracha sauce

Instructions

1. Step 1: Cook 4 oz rice vermicelli noodles according to package instructions until tender, about 4 minutes. Drain and rinse under cold water to stop cooking.
2. Step 2: Prepare the peanut dipping sauce by whisking together 1/3 cup hoisin sauce, 1/4 cup peanut butter, 2 tbsp soy sauce, 1/4 cup water, 1 minced garlic clove, 1 tbsp lime juice, and 1 tsp sriracha (if using) in a small bowl until smooth and glossy.
3. Step 3: Dip one rice paper wrapper into warm water for 5 seconds until pliable but not too soft; lay it flat on a clean surface.
4. Step 4: On the lower third of the wrapper, place a small handful of rice vermicelli, 2-3 strips of firm tofu, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few leaves each of mint, cilantro, and Thai basil.
5. Step 5: Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose the ingredients.
6. Step 6: Repeat with remaining wrappers and filling.
7. Step 7: Serve the fresh vegetarian spring rolls chilled or at room temperature with the peanut dipping sauce sprinkled with 1/4 cup chopped roasted peanuts for added texture.