Lauren Hayes 1h ago

laurensflavorlab #breakfast

Goi cuon (gỏi cuốn) is a Vietnamese fresh spring roll made with softened rice paper, boiled pork belly, shrimp, fresh rice vermicelli, lettuce, herbs, and bean sprouts. Unlike fried spring rolls such as cha gio, goi cuon is assembled fresh without frying the wrapper, creating a soft and slightly chewy texture. This home-style recipe makes approximately 20 fresh spring rolls and takes about 1 hour 30 minutes, including cooking and assembly. Tender pork, firm shrimp, soft rice vermicelli, fresh vegetables, and herbs create a balanced combination of textures and flavors. The rolls are served with a rich Vietnamese peanut dipping sauce made with fermented soybean paste, hoisin sauce, peanut butter, shallot, water, and sugar. Roasted peanuts, fried shallots, minced chili, and pickled vegetables can be added as toppings. For the best results, keep the filling ingredients dry, soften each rice paper wrapper only briefly, avoid overfilling, and prepare the rolling station before wetting the wrappers. Finished rolls should be kept separate because softened rice paper becomes sticky as it sits. Goi cuon is commonly served as a light meal, appetizer, or shared dish. It is traditionally eaten fresh at room temperature with the dipping sauce served alongside.