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Introduction
Goi Cuon, often referred to as Vietnamese summer rolls, have a rich history dating back to the agricultural societies of ancient Vietnam. Originally created as a convenient, portable meal for farmers, these rolls have evolved into a beloved staple of Vietnamese cuisine. The transparency of the rice paper wrapper is said to symbolize honesty and openness in Vietnamese culture. Today, Goi Cuon are enjoyed worldwide as a healthy alternative to deep-fried spring rolls, showcasing the fresh, vibrant flavors that Vietnamese cuisine is known for. Whether served as an appetizer at a family gathering or as a light lunch on a warm day, these rolls embody the Vietnamese philosophy of balancing flavors and textures in every bite.
Ingredients
• 8 rice paper wrappers (8.5-inch diameter)
• 16 medium-sized cooked shrimp, halved lengthwise (or 1 cup firm tofu, cut into thin strips)
• 2 ounces rice vermicelli noodles, cooked and cooled
• 1 large carrot, peeled and julienned
• 1 small cucumber, seeded and julienned
• 1 cup fresh bean sprouts, rinsed and patted dry
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 8 green leaf lettuce leaves, ribs removed
• 1/4 cup unsalted roasted peanuts, roughly chopped
• For the peanut sauce:
• 1/4 cup smooth peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 2-3 tablespoons warm water, to thin the sauce
Step 1:
Prepare the peanut sauce by whisking together peanut butter, hoisin sauce, rice vinegar, soy sauce, sesame oil, and minced garlic in a small bowl. Gradually add warm water until the desired consistency is reached. Set aside.
Step 2:
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, then place it on a damp kitchen towel.
Step 3:
Layer ingredients on the bottom third of the wrapper: lettuce leaf, a few strips each of carrot and cucumber, some bean sprouts, rice noodles, 4 shrimp halves (or tofu strips), and a sprinkle of herbs and chopped peanuts.
Step 4:
Fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom up, keeping the filling compact. Place seam-side down on a serving plate.
Step 5:
Repeat steps 2-4 with the remaining wrappers and ingredients.
Step 6:
Serve immediately with the peanut dipping sauce on the side.
Q: Can I make these rolls ahead of time?
A: You can prepare them up to 2 hours in advance. Store them covered with a damp paper towel in the refrigerator to prevent drying out.
Q: What can I use instead of rice paper wrappers?
A: Rice paper wrappers are unique and difficult to substitute. For a different twist, you could use large lettuce leaves to make lettuce wraps with the same fillings.
Q: How do I prevent the rice paper from tearing?
A: Don't soak the rice paper for too long, and handle it gently. If it tears, simply start over with a new wrapper.
• For a vegetarian version, replace shrimp with extra-firm tofu or sliced avocado.
• Rice paper wrappers can be found in the Asian section of most supermarkets or in Asian specialty stores.
• If Thai basil is unavailable, regular basil can be used as a substitute.
• Ensure all vegetables are cut into thin, uniform strips for easy rolling and even distribution of flavors.
• Work with one rice paper wrapper at a time to prevent them from drying out or sticking together.
• This recipe contains peanuts and soy, which are common allergens. For a nut-free version, use sunflower seed butter in the sauce and omit the chopped peanuts.
• These rolls are best served immediately, but can be made up to 2 hours ahead and stored covered with a damp paper towel in the refrigerator.
Serve the summer rolls immediately, arranged on a platter with the peanut dipping sauce in a small bowl on the side.
Store any leftover rolls wrapped individually in plastic wrap for up to 24 hours in the refrigerator. The peanut sauce can be refrigerated separately for up to 5 days.
Prepare all ingredients before starting to roll. Work with one wrapper at a time to prevent drying out.
- Don't overfill the rolls to ensure easy rolling and eating
- Keep rice paper wrappers separated until use to prevent sticking
- If the rolls tear, simply start over with a new wrapper
For a vegetarian version, replace shrimp with extra-firm tofu or sliced avocado. You can also experiment with different vegetables like bell peppers or mango for added flavor and texture.
Serve with a crisp white wine like Sauvignon Blanc or a light Vietnamese beer. For a non-alcoholic option, try iced green tea or lemongrass tea.
Best in spring and summer when fresh herbs and vegetables are abundant
Contains peanuts, soy, and shellfish (if using shrimp). May contain gluten depending on the brand of hoisin and soy sauce used.
