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Fresh Spring Rolls with Homemade Peanut Sauce

A stack of beautifully wrapped Fresh Spring Rolls with Peanut Sauce, featuring shrimp, lettuce, and vermicelli, served next to a dipping bowl.
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A guide to making fresh Vietnamese spring rolls (Goi Cuon) filled with shrimp, pork, and fresh vegetables, served with a simple, flavorful peanut dipping sauce.

Ingredients

Scale
  • 1 package rice paper wrappers (about 8.5 inches)
  • 8 ounces thin rice vermicelli noodles
  • 8 ounces cooked shrimp, peeled and halved lengthwise
  • 8 ounces cooked pork loin or tenderloin, thinly sliced
  • 1 head butter lettuce, leaves separated
  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro sprigs
  • 1 large carrot, julienned
  • 1 cucumber, seeded and julienned
  • 1/2 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon brown sugar
  • 1/4 cup hot water
  • 1 clove garlic, minced

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
  2. Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, lime juice, rice vinegar, soy sauce, brown sugar, and minced garlic. Slowly whisk in the hot water until the sauce reaches a smooth, dipping consistency. Set aside.
  3. Prepare a shallow dish or baking pan large enough to fit a rice paper wrapper with warm water.
  4. To assemble a roll, dip one rice paper wrapper into the warm water for about 15 to 20 seconds until it is pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface (like a cutting board covered with a damp paper towel).
  5. Arrange the fillings in a line across the lower third of the wrapper, leaving space on the sides. Start with a piece of lettuce, followed by a few slices of pork, shrimp halves (cut side down so they show through the wrapper), a small amount of noodles, mint, cilantro, carrot, and cucumber.
  6. Fold the left and right sides of the wrapper inward over the fillings.
  7. Tightly roll the wrapper upward from the bottom edge, tucking the fillings in as you roll, until you have a compact cylinder.
  8. Repeat the process with the remaining wrappers and fillings.
  9. Serve the fresh spring rolls immediately with the homemade peanut sauce for dipping.

Notes

  • To prevent wrappers from sticking, work quickly and keep unused wrappers covered with a damp cloth.
  • For a vegetarian option, substitute the pork and shrimp with firm tofu, pressed and pan-fried until golden brown.
  • If you prefer a thinner sauce, add a little more hot water to the peanut sauce mixture.
  • You can prepare the fillings and sauce one day ahead; assemble the rolls just before serving for the best texture.

Nutrition

Find it online: https://spoonfulsnap.com/fresh-spring-rolls-with-peanut-sauce/