Fresh and Vibrant Vietnamese Spring Rolls (Goi Cuon)
#VietnameseCuisine #EasyRecipe #EntertainingGuests #HealthyEating #SpringRollSauce #PeanutSauce #PartyFoodIdeas
Enjoy a burst of freshness with these vibrant Vietnamese spring rolls, packed with crisp vegetables and sweet pineapple. This recipe features a delightful combination of store-bought dipping sauce and a homemade peanut sauce, perfect for a flavorful and healthy meal. We’ll show you how to create a balanced peanut sauce that’s creamy, slightly sweet, and savory, avoiding a dry texture. Feel free to customize with any vegetables you have on hand! These spring rolls are not only a healthy choice but also a visually appealing dish, making them ideal for gatherings and special occasions.
Spring Roll Fillings- 10 cooked shrimp (cocktail size)
- 1/4 pineapple
- 1/3 carrot
- 1/2 avocado
- 1/4 cucumber
- 1 bell pepper (any color)
- 10 rice paper wrappers
- Assorted fresh greens (e.g., lettuce, romaine)
Dipping Sauces- 2 Tbsp peanut butter
- 2 Tbsp fish sauce
- 1 tsp lemon juice
- 1 Tbsp honey
- 2 Tbsp store-bought Vietnamese spring roll sauce
- 1 tsp chili oil (optional)
- 2 Tbsp peanut butter
- 2 Tbsp fish sauce
- 1 tsp lemon juice
- 1 Tbsp honey
- 2 Tbsp store-bought Vietnamese spring roll sauce
- 1 tsp chili oil (optional)
Cooking Instructions
Step 1
Prepare all your spring roll ingredients. Thinly slice the bell pepper. Briefly blanch the cooked shrimp in boiling water; if large, cut them in half. Dice the avocado and cut it into strips. Julienne the cucumber and carrot. Wash and prepare your assortment of fresh greens.
Step 2
To add a subtle spicy kick to your store-bought spring roll sauce, mix in 1 teaspoon of chili oil. This adds a gentle aromatic heat without overpowering the other flavors. Adjust to your preference.
Step 3
Now, let’s make the homemade peanut sauce. In a bowl, combine 2 tablespoons of peanut butter, 2 tablespoons of fish sauce, 1 teaspoon of lemon juice, and 1 tablespoon of honey. Whisk until smooth and well combined. If the sauce is too thick, add a small amount of water until it reaches your desired consistency. (Alternatively, you can mix fish sauce with sweet chili sauce or hot chili sauce for a different flavor profile.)
Step 4
To soften the rice paper wrappers, use warm water, not boiling. Dipping them in warm water allows them to become pliable. As you wrap, they will continue to soften and become delightfully chewy. Some regions even use cold water, so feel free to experiment if you’re familiar with the technique.
Step 5
Dip a rice paper wrapper in warm water for a few seconds until it’s pliable. Lay it flat on a clean surface. Arrange your chosen fillings (vegetables, shrimp, pineapple, herbs) in the center, slightly towards the bottom edge. Gently fold the bottom edge of the wrapper up and over the fillings to secure them.
Step 6
Once the bottom is folded, neatly tuck in both the left and right sides of the wrapper towards the center, creating a neat rectangular package. This prevents the fillings from falling out.
Step 7
Finally, roll the spring roll up tightly from the bottom, similar to how you would roll a sushi roll. Apply gentle pressure to ensure it’s snug but don’t roll too tightly, or the wrapper might tear. This method creates a beautiful, intact spring roll.
Step 8
For an aesthetically pleasing presentation, try arranging ingredients like the pink shrimp and yellow pineapple so they are visible from the outside of the rolled spring roll.
Step 9
Arrange the finished spring rolls on a serving platter. Place the two dipping sauces (store-bought and homemade peanut sauce) in small bowls in the center. Alternatively, you can present all the ingredients on the table and let everyone assemble their own spring rolls for a fun, interactive dining experience.
