These fresh Vietnamese summer rolls, known as Goi Cuon, are packed with crisp vegetables and served with three vibrant dipping sauces, offering a delightful and healthy meal.
Vietnamese Summer Rolls & 3 Sauces
These fresh Vietnamese summer rolls, known as Goi Cuon, are packed with crisp vegetables and served with three vibrant dipping sauces, offering a delightful and healthy meal.
Ingredients
- 8 sheets rice paper wrappers round or square
- 50 g vermicelli rice noodles cooked according to package
- 1 head butter lettuce leaves separated
- 1/2 cup carrot julienned
- 1/2 cup cucumber julienned
- 1/2 cup red cabbage finely shredded
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup bean sprouts optional
- 1/4 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice freshly squeezed
- 1 tbsp water or more to thin
- 1/2 tsp sriracha or to taste
- 1/2 tsp grated fresh ginger optional
- 1/16 cup hoisin sauce
- 1 tbsp water
- 1 clove garlic minced
- 1/2 tsp sriracha or to taste
- 1/16 cup rice vinegar
- 2 tbsp sugar
- 2 tbsp water warm
- 1 tbsp lime juice freshly squeezed
- 1 clove garlic minced
- 1/2 tsp red chili flakes or finely chopped bird's eye chili
Instructions
- 1. Prepare all your vegetables by washing, chopping, and julienning them. Cook vermicelli noodles according to package directions, then drain and rinse with cold water; set aside.
- 2. Prepare the dipping sauces: Combine ingredients for each sauce in separate small bowls and whisk until smooth. Adjust seasoning to taste.
- 3. Set up your rolling station: Have a shallow dish of warm water, your prepared fillings, and a clean workspace ready.
- 4. Dip one rice paper wrapper in the warm water for about 15-20 seconds until it's pliable but not overly soft. Lay it flat on your workspace.
- 5. Arrange a small amount of lettuce, vermicelli noodles, carrots, cucumber, cabbage, mint, cilantro, and bean sprouts (if using) near the bottom edge of the rice paper, leaving space on the sides.
- 6. Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly.
- 7. Roll the wrapper upwards tightly to form a neat cylindrical roll. Repeat with remaining wrappers and fillings.
- 8. Serve the fresh vegetarian summer rolls immediately with the three delicious dipping sauces.
Notes
Experiment with different fresh vegetables like bell peppers, mango, or even tofu for added protein. Serve immediately for best texture. For easier rolling, ensure your water for softening rice paper is warm, not hot, and change it if it becomes too starchy.
