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Vietnamese Spring Rolls - Goi Cuon
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5 from 14 votes

Fresh Vietnamese Spring Rolls (Goi Cuon)

This is a refreshing recipe for authentic Vietnamese spring rolls or goi cuon. This traditional Vietnamese recipe is made with pork belly, shrimp, and a variety of fresh vegetables.
Prep Time1 hr
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: goi cuon, goi cuon recipe, Vietnamese spring roll recipe, Vietnamese spring rolls
Servings: 4 people
Calories: 820kcal
Author: Becca Du


Hoison Dipping Sauce

  • 2 cloves garlic minced
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 cup water
  • 1 tsp corn starch
  • 1 tbsp roasted peanuts optional, chopped into small pieces

Spring Rolls


Hoison Dipping Sauce

  • Heat a tablespoon of oil over medium heat. Add the garlic and cook for 30 seconds.
  • Add hoison sauce and peanut butter. Saute for another 30 seconds.
  • Add the water and bring it up to a boil.
  • Add the corn starch and simmer until it thickens (1-2 minutes).
  • Pour it into a bowl and set aside. Top with peanuts right before serving.

Spring Rolls

  • Bring 8 cups of water to a boil and add in the pork belly. Cook the pork belly in boiling water for an hour or until the internal temperature is 160 degrees F.
  • While the pork belly is cooking, bring 6 cups of water to a boil in a separate pot. Add in the vermicelli noodles and cook for 2-3 minutes. Sample the noodles to make sure they are done. Set aside.
  • After you cook the vermicelli noodles, bring 6 cups of water to a boil in the same pot and add in the shrimp. Cook the shrimp for 2-3 minutes or until the shrimp turns orange and the meat is orange and white. Set aside to rest for 10 minutes. Slice the shrimp in half.
  • Slice all your vegetables at this point. Slice your cucumbers and carrots into thin slices.
  • At this point, your pork belly should be done. Once it's done cooking, set it aside to rest for 10 minutes until it is cool enough to handle. After it rests, shave off the skin and then slice it into thin pieces. The pork belly should be as thin as possible and about 1 inch wide. This shape will help you wrap the spring rolls more easily.
  • Now you're ready to create the spring rolls. Dip the rice paper in warm water to hydrate it. Lay the rice paper on a flat plate. Place lettuce, mint, carrots, cucumbers, noodles, and pork belly on one end of the rice paper.
  • Roll it halfway. Make sure to roll it as tight as possible, so it's easier to dip and eat. Place 3 shrimp right in front of your roll. This will allow for the shrimp to appear neatly at the end.
  • Roll over the shrimp as tightly as possible. Tuck in the sides of the roll before completing your last roll.


Serving: 3spring rolls | Calories: 820kcal | Carbohydrates: 19g | Protein: 38g | Fat: 65g | Saturated Fat: 23g | Cholesterol: 368mg | Sodium: 997mg | Potassium: 687mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3278IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 4mg