📝 About This Recipe
Experience the vibrant and refreshing essence of Vietnamese street food with these iconic 'Goi Cuon.' These translucent rice paper rolls are a masterpiece of texture, combining crisp vegetables, aromatic herbs, and tender protein into a light, gluten-free bite. Perfectly balanced by a rich, savory peanut dipping sauce, they are as beautiful to look at as they are delicious to eat.
🥗 Ingredients
For the Rolls
- 12 pieces Rice paper wrappers (22cm diameter, circular)
- 4 oz Rice vermicelli noodles (dried)
- 12 large Shrimp (peeled, deveined, and tails removed)
- 1/2 lb Pork tenderloin (thinly sliced into small strips)
- 1 head Butter lettuce (leaves separated and washed)
- 1 large Cucumber (julienned into 3-inch matchsticks)
- 2 medium Carrots (shredded or julienned)
- 1/2 cup Fresh Mint (whole leaves)
- 1/2 cup Fresh Cilantro (stems removed)
- 12 stalks Chives (trimmed to 5-inch lengths)
For the Peanut Sauce
- 1/2 cup Gluten-free Hoisin sauce (check label for GF certification)
- 1/4 cup Creamy peanut butter (natural or standard)
- 2-3 tablespoons Water (to reach desired consistency)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 clove Garlic (finely minced)
- 1 teaspoon Sriracha (optional, for heat)
👨🍳 Instructions
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1
Bring a medium pot of water to a boil. Cook the rice vermicelli noodles for 3-5 minutes or until tender. Drain and rinse immediately under cold water to stop the cooking process and prevent sticking. Set aside.
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2
In the same pot (with fresh water), boil the pork tenderloin for about 10 minutes until cooked through. Remove, let cool, and slice into very thin, bite-sized strips.
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3
Boil the shrimp in the same water for 2-3 minutes until pink and opaque. Drain and immediately plunge into an ice bath. Once cool, slice each shrimp in half lengthwise (butterflying them) so they lie flat in the roll.
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4
Prepare your workspace by arranging all ingredients (shrimp, pork, noodles, veggies, herbs) in an organized assembly line.
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5
Fill a large, shallow bowl with warm (not hot) water. Dip one rice paper wrapper into the water for only 2-3 seconds until it just begins to soften, then lay it flat on a clean, damp cutting board or plate.
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6
On the bottom third of the wrapper (closest to you), place a small piece of lettuce, followed by a small handful of vermicelli, a few cucumber sticks, and some carrot.
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7
Add 2-3 mint leaves and a few cilantro sprigs on top of the vegetables.
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8
Place 3 shrimp halves (pink side down) in a row across the middle of the wrapper, and 2-3 slices of pork just above the shrimp.
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9
Fold the bottom of the wrapper tightly over the filling. Fold in both the left and right sides toward the center.
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10
Before the final roll, place a chive stalk across the filling so it pokes out one end slightly. Roll the wrapper up tightly away from you until sealed.
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11
Repeat the process for the remaining rolls, keeping finished rolls covered with a damp paper towel to prevent them from drying out.
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12
For the sauce: In a small bowl, whisk together the GF hoisin, peanut butter, lime juice, minced garlic, and sriracha. Gradually add water until it reaches a smooth, dippable consistency.
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13
Serve the rolls immediately at room temperature with the peanut sauce on the side for dipping.
💡 Chef's Tips
Do not over-soak the rice paper; it should still feel slightly firm when you take it out of the water, as it will continue to soften as you work. Keep a damp kitchen towel over the finished rolls if you aren't serving them immediately to prevent the rice paper from becoming rubbery or cracking. For the best visual appeal, place the bright pink side of the shrimp face down on the wrapper so they show through the translucent paper once rolled. If you are allergic to peanuts, almond butter or sunflower seed butter makes an excellent substitute for the dipping sauce. Use the freshest herbs possible; Thai basil is a great addition if you can find it for a more authentic licorice-like flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, cold Vietnamese lager or a light Riesling to complement the fresh herbs. Serve alongside a side of 'Nuoc Cham' (Vietnamese dipping sauce) for those who prefer a lighter, fish-sauce-based dip. Accompany with a side of pickled daikon and carrots (Do Chua) for extra crunch and acidity. These make a wonderful light lunch or a stunning appetizer for a multi-course Asian-themed dinner party.