Vietnamese fresh summer rolls, known as Goi Cuon, are a light and healthy appetizer featuring fresh vegetables, herbs, and often protein, all wrapped in delicate rice paper. They are typically served with a savory peanut dipping sauce.
Vietnamese Summer Rolls: Easy Recipe
Vietnamese fresh summer rolls, known as Goi Cuon, are a light and healthy appetizer featuring fresh vegetables, herbs, and often protein, all wrapped in delicate rice paper. They are typically served with a savory peanut dipping sauce.
Ingredients
- 8 sheets rice paper wrappers
- 100 g rice vermicelli noodles cooked
- 4 leaves green leaf lettuce torn
- 0.5 medium cucumber seeded and julienned
- 1 medium carrot julienned
- 0.25 cup fresh mint leaves
- 0.25 cup fresh cilantro
- 100 g firm tofu pressed and thinly sliced or fried
- 0.5 cup creamy peanut butter for sauce
- 2 tablespoons hoisin sauce for sauce
- 1 tablespoon low sodium soy sauce for sauce
- 1 tablespoon freshly squeezed lime juice for sauce
- 2 tablespoons water for sauce
- 1 clove garlic minced
- 0.25 teaspoon red pepper flakes optional
Instructions
- Prepare all fillings: Cook rice vermicelli according to package directions, drain, and rinse with cold water. Drain tofu and slice thinly. Julienne cucumber and carrot. Wash and dry lettuce, mint, and cilantro.
- Make the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, water, minced garlic, and red pepper flakes (if using) until smooth. Adjust consistency with more water if needed.
- Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, until pliable but not too soft.
- Lay the softened wrapper flat on a clean, damp surface. Arrange a piece of lettuce near the bottom edge, then add a small amount of vermicelli, cucumber, carrot, tofu slices, mint, and cilantro on top.
- Fold the bottom edge of the wrapper over the fillings, then fold in the sides tightly. Roll up firmly from bottom to top, creating a tight cylinder.
- Place the finished roll on a plate, seam-side down, and cover with a damp cloth to prevent drying while assembling the remaining rolls.
- Serve immediately with the prepared peanut dipping sauce.
Notes
For a non-vegan option, add cooked shrimp or thin slices of pork. Ensure rice paper is softened but not overly wet. Serve immediately with peanut sauce or hoisin sauce. You can also add thin rice vermicelli noodles for more substance.
