Goi Cuon, also known as Vietnamese fresh spring rolls, is a light and refreshing dish made with rice paper, fresh vegetables, herbs, and protein such as shrimp or pork. Unlike fried spring rolls, Goi Cuon is served fresh and is known for its healthy ingredients and vibrant flavors.
This popular Vietnamese dish combines soft rice paper wrappers with crisp vegetables like lettuce, cucumber, and carrots. Fresh herbs such as mint and cilantro add a fragrant taste, while rice noodles give the rolls a soft and satisfying texture. Shrimp or sliced pork is often added to make the rolls more filling.
Goi Cuon is commonly served with a flavorful dipping sauce made from hoisin sauce, peanut butter, and garlic. The creamy and slightly sweet sauce perfectly complements the fresh ingredients in the rolls. Some people also enjoy dipping them in fish sauce with lime and chili for a tangy flavor.
In Vietnam, Goi Cuon is a popular appetizer or light meal that is often served in restaurants, street food stalls, and homes. Because it uses fresh ingredients and minimal cooking, it is considered a healthy and refreshing dish.
Preparing Goi Cuon at home is simple and fun. Once the ingredients are prepared, the rolls can be assembled by wrapping them in rice paper. The result is a colorful and delicious Vietnamese dish that is perfect for lunch, dinner, or as a light appetizer. 
Cook the rice noodles according to package instructions and set aside.
Boil the shrimp until cooked, then peel and cut them in half.
Prepare all vegetables by slicing cucumber and carrots into thin strips.
Fill a shallow bowl with warm water.
Dip one rice paper wrapper into the water for a few seconds until it softens.
Place the softened wrapper on a clean surface.
Add lettuce, rice noodles, cucumber, carrot, mint, and cilantro in the center.
Place shrimp pieces on top of the vegetables.
Fold the sides of the rice paper inward and roll it tightly like a wrap.
Repeat the process with the remaining ingredients.
Mix hoisin sauce, peanut butter, garlic, and warm water to make the dipping sauce.
Serve the fresh spring rolls with the dipping sauce.
Rice paper wrappers – 10 pieces , Shrimp – 200g (boiled and peeled)
Rice noodles – 200g (cooked) , Lettuce leaves – 1 cup
Cucumber – 1 (thinly sliced) , Carrot – 1 (julienned)
Fresh mint leaves – ¼ cup , Fresh cilantro – ¼ cup
Hoisin sauce – 3 tablespoons , Peanut butter – 1 tablespoon
Garlic – 1 clove (minced)
Warm water – 2 tablespoons
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