How to Make Vietnamese Spring Rolls

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Healthy, tasty and fresh spring rolls is a classic Vietnamese side dish. This simple Vietnamese spring roll recipe has detailed instructions and video to show how to make Vietnamese spring rolls at home easily.

Love Asian food? Check out these pad Thai noodles, mango sticky rice, beef pho noodle soup, pad ka prao and green curry recipes.

Vietnamese spring rolls one cut open on a long white plate

What are Vietnamese spring rolls?

Goi cuon is a traditional Vietnamese appetizer or side dish. Also, it is called fresh spring rolls or Vietnamese spring rolls. It consists of meat, vegetables and rice vermicelli noodles wrapped in Vietnamese rice paper.

Some people call them cold rolls because it normally serves fresh at room temperature or cool. The idea of spring rolls originated from China and were introduced to Vietnam by Chinese immigrants. Later, rice paper was used and modified to suit local tastes.

However, the rice wrappers are not deep fried or cooked on the outside. It is a popular appetizer among Vietnamese restaurants. The rice wrapper is dipped in water. And, lay flat on a plate and put meat, vegetables and rice noodles. Then, roll it up and ready to eat.

What kind of sauce do you use for Vietnamese spring rolls?

Vietnamese spring rolls are often serve with hoisin & peanut sauce or nuoc cham, a sauce with fish sauce, vinegar, lime juice, garlic, sugar and chili pepper.

Dipping sauces for Vietnamese spring rolls

What are the ingredients for Vietnamese spring rolls?

Personally, I love shrimp fresh spring rolls. However, some like to use grilled chicken, pork or beef. And, my Vietnamese friends like to use grilled fish for the meat. In this Vietnamese spring roll recipe, I use shrimp, lettuce, cilantro, Thai basil, carrots and rice noodles for the fillings. Then, it wraps with a rice paper.

Cooking tips for how to make Vietnamese spring rolls:

Use cooked no shells shrimp because it is easier. Then, half the shrimp.
Cook rice vermicelli noodles, drain and rinse with cold water.
I like to use the leaf part for lettuce, cilantro and Thai basil because it is easier to wrap and not break easily. Try to remove the stem and hard part and only use the leaves.
Some people like to cut carrots into strips. But, I like to use a peeler to shred the carrots. It is thinner.
Soak the rice paper into hot water. Don’t need to soak too long. Just make sure the whole rice paper wrapper is dipped into water and put it on the plate and wait a few seconds. Then, start putting in the filling ingredients.
Fold the sides first and roll from bottom to up.

FAQs:

What can I use to replace peanut butter for the sauce?

Sesame sauce is a great substitute for peanut butter sauce. Mix the sesame sauce and hoisin sauce for the dipping sauce. Or just use hoisin sauce if you like.

What kind of rice papers do you use?

I usually use this kind of dried rice paper wrappers. It's transparent.

What kind of rice noodles do you use?

Normally I use this kind of dried rice vermicelli noodles. First, boil them for a few minutes until they are soft. Then, drain and rinse it.

Can I use other meats?

Sure, you can use chicken, pork, beef or fish. Some use sausage too.

Is it ok to use other vegetables?

Yes, it is ok. We normally use lettuce, carrots and cilantro because you get them easily at regular grocery stores.

Instructions for how to make Vietnamese spring rolls dipping sauces:

Nuoc cham dipping sauce:

1. Minced 1 clove of garlic.

2. Cut 1 piece of chili pepper. (I use Thai chili pepper, it's spicy.)

minced garlic and cut chili pepper into a contanier

3. Put the minced garlic and cut chili pepper into a container.

4. Then, add 1 tablespoon of lime juice, 3 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of vinegar and mix it very well.