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    You are here: Home / Vietnamese food / Fresh Vietnamese Pork and Shrimp Spring Rolls (Goi Cuon)

    Fresh Vietnamese Pork and Shrimp Spring Rolls (Goi Cuon)

    Published: May 27, 2022 · Modified: Jun 12, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    dipping spring roll in peanut sauce.
    Shrimp spring rolls on plate.

    These fresh and flavorful Authentic Vietnamese spring rolls are made with shrimp, pork, and lots of fresh herbs and vegetables– they’re easy to assemble and taste so much better than the ones you find at restaurants. They’re light on the palate and make a perfect appetizer paired with Vietnamese shaking beef or grilled lemongrass pork!

    shrimp spring rolls with side of peanut sauce

    If you’ve ever been to a Vietnamese restaurant, you’ll always find spring rolls on the menu. Goi cuon (meaning wrap) tom thit (shrimp and pork) is one of the most popular Vietnamese appetizers and for good reason. They’re absolutely delicious and a real crowd-pleaser, especially when served with nuoc mam cham or peanut dipping sauce. 

    When you make them at home, don’t skimp out on the filling, and make sure to use the freshest herbs and vegetables with plenty of shrimp and pork. 

    Jump to:
    • Ingredients & notes
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More Vietnamese recipes to try
    • Vietnamese Fresh Spring Rolls (Goi Cuon)

    Ingredients & notes

    Ingredients: rice noodles, pork belly, shrimp, rice paper wrap.

    Pork – Pork belly is preferred as the extra fat delivers extra flavor, plus this cut of meat won’t dry out as much after cooking. If you prefer lower fat, use pork shoulder. 

    Shrimp – Use 20/30 size shrimp with the shell on, or larger. Bigger is better in this recipe. 

    Vermicelli – Thin Asian rice noodles can be found at most Asian markets. 

    Rice paper wrapper – There are a variety of rice paper wrappers out there, but I prefer the Three Ladies- Ba Co Gai brand. It’s thin yet sturdy, and does not rip easily. 

    vegetables and herbs.

    Vegetables & herbs – Lettuce, cucumber and fresh herbs like mint in my opinion are required, but the others are up to you. Other vegetable options include bean sprouts and iceberg lettuce. Optional herbs include cilantro, Thai basil and garlic chives.

    Instructions

    Step by step on how to make spring rolls.

    1). Boil the pork in a pot of water with salt for 30-40 minutes. Use the same pot to boil the shrimp for 3 mins, rinse with cold water, peel and devein the shrimp.

    2). Meanwhile, cook the vermicelli noodles, then drain and rinse with cold water to prevent them from sticking together. 

    3). Cut the shrimp in half lengthwise. When the pork is cool enough, slice into thin pieces. Set aside. 

    4). Fill a large bowl with warm water. Prep your station and set out the rest of your ingredients. Start by soaking the rice paper in a large bowl for a few seconds, then lay it on a cutting board. Layer the roll with shrimp, lettuce, pork, vermicelli, herbs and vegetables. Roll the ingredients tightly and set aside.

    spring roll being dipped into peanut sauce.

    Serve with your choice of sauce, try my peanut sauce for spring rolls!

    Pro Tips

    • Don’t overload your spring roll with too many ingredients or it’ll be too hard to roll and will break open.
    • Trim the lettuce, so that you will be using just the soft leaf part and not the harder stalk/rib section of the lettuce.
    • Boil the shrimp with the shell on! Keeping the shell when cooking it will help prevent it from shrinking too much.
    • When deveining shrimp, use water to help rinse the veins out easier.
    • If you’re making the rolls ahead of time, to prevent the rice paper from drying out, wrap each roll individually with plastic wrap and refrigerate.
    • Spring rolls are best served right away, but can keep overnight, individually wrapped with plastic wrap. To reheat, remove the plastic wrap and microwave, for about 30 to 40 seconds, until just warmed. 

    Frequently Asked Questions

    What noodles are used for Goi Cuon?

    Vermicelli rice noodles. They come in various sizes, thin, medium and thick. I recommend using thin or medium sized noodles.

    How do you keep rice paper rolls from sticking together?


    After soaking the rice paper and making your rolls, keep them separated and don’t stack them on top of each other. Or you can wrap them individually with plastic wrap to serve them later.


    How do you eat Goi Cuon?

    Serve with your sauce of choice, usually nuoc cham sauce or peanut sauce. Add sauce with each bite and enjoy!

    More Vietnamese recipes to try

    • Yellow chicken curry with carrots and potatoes in a bowl.
      Ca Ri Ga (Vietnamese Chicken Curry)
    • Braised ginger chicken rice bowl.
      Ga Kho Gung (Vietnamese Ginger Chicken)
    • Bowl with pork belly and eggs in sauce.
      Thit Kho Tau (Vietnamese Braised Pork with Eggs)
    • Bowl of egg noodles in broth with shrimp, bok choy and wontons, garnished with green onions.
      Wonton Noodle Soup (Mì Hoành Thánh )

    Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!

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    shrimp spring rolls

    Vietnamese Fresh Spring Rolls (Goi Cuon)

    Kaylie
    Fresh Authentic Vietnamese spring rolls made with quality ingredients like shrimp, pork belly, and lots of fresh herbs and vegetables. Great for an appetizer or light meal.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Rolling time 20 mins
    Total Time 1 hr 10 mins
    Course Appetizer, Main Course
    Cuisine Asian, Vietnamese
    Servings 12 rolls
    Calories 288 kcal

    Ingredients
      

    • 1 pound pork belly or pork shoulder for less fat option
    • ½ pound shrimp with shell on preferrably 21/25 count size
    • 1 head lettuce use the soft leaf part
    • 12 rice paper wrapper
    • 1-2 cucumbers, sliced lengthwise into matchsticks
    • ½ teaspoon kosher salt
    • 8 ounces rice noodles
    • bunch mint leaves
    • 12 garlic chives optional
    • bunch cilantro leaves optional

    Instructions
     

    • Bring a medium pot of water to a boil. Add 1 teaspoon of salt to the water and cook the pork for 30-40 minutes, or until the pork is cooked through (depends on the thickness of the pork).
    • Meanwhile cook the rice noodles. Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Rinse with cold water and drain well in a colander. Set aside.
    • Wash and prep the vegetables and herbs. Set aside.
    • When the pork is done cooking, take the pork out and place it on a plate, let it cool. Keep the water to cook the shrimp in.
    • Cook shrimp for 3-4 minutes. Drain and rinse with cold water. Cut the shrimp lengthwise and de-vein, using cold water to help wash the vein out easier.
    • Prep your station. Fill a large bowl or shallow plate with warm water.
    • Take one piece of rice paper and dip it into warm water for about 5 seconds. You may need to rotate the wrapper to evenly moisten it in the water. Place rice paper on a plate or cutting board.
    • Add the shrimp, pork, cucumber, lettuce and herbs ⅓ from the bottom of the rice paper. Leaving about an inch of space on each side of the wrapper.
    • Fold the bottom end of the rice paper over the filling. Fold the bottom end of the rice paper over the filling. Roll and tuck the filling in tightly until you complete the roll.
    • Repeat with remaining filling and wrappers.

    Notes

    *Nutritional information is an estimate only. Accuracy for nutritional information for recipes on this site is not guaranteed.
    •  Lettuce, cucumber and fresh herbs like mint in my opinion are required, but the others are up to you. Other options include bean sprouts, iceberg lettuce, cilantro, Thai basil and garlic chives.
    • Don’t overload your spring roll with too many ingredients or it’ll be too hard to roll and will break open.
    • Boil the shrimp with the shell on! Keeping the shell when cooking it will help prevent it from shrinking too much.
    • Spring rolls are best served right away, but can keep overnight, individually wrapped with plastic wrap. To reheat, remove the plastic wrap and microwave, for about 30 to 40 seconds, until just warmed. 
       

      Nutrition

      Serving: 12rollsCalories: 288kcalCarbohydrates: 17gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 170mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 2mgCalcium: 26mgIron: 1mg
      Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
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      Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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      Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

      More about me →

      Easy Instant Pot Recipes

      • Closeup mashed potatoes in a bowl.
        Easy Instant Pot Yukon Gold Mashed Potatoes
      • Bowl of chicken egg noodle soup with carrots and celery.
        Instant Pot (Whole) Chicken Noodle Soup
      • Sliced up pork ribs.
        Instant Pot St. Louis Ribs with Apple Juice
      • Pulled pork sandwich topped with coleslaw.
        Instant Pot Bone-In Pulled Pork Shoulder
      • Bowl of rice noodle soup with beef and herbs.
        Instant Pot Oxtail Beef Pho (Pho Duoi Bo)
      • Shredded beef tacos garnished with tomatoes, onion, cheese, and cilantro.
        Easy Instant Pot Shredded Beef Tacos

      Easy Weeknight Recipes

      • Bowl of fried rice with sausage, vegetables, eggs and green onions.
        Easy Rice Cooker Fried Rice with Eggs
      • chicken skewers with yellow rice on plate.
        Baked Chicken Skewers in the Oven
      • Close up of flaked breaded cod fillet
        Baked Panko Parmesan Encrusted Cod
      • Hamburger with tomatoes, and lettuce on plate.
        Stove Top Ground Turkey Burger
      • Bowl of yellow rice with cilantro leaves.
        Easy Rice Cooker Turmeric (Yellow) Rice
      • Noodles with shrimp on a plate.
        Vietnamese Garlic Noodles with Shrimp

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