Vietnam

Fresh Vietnamese Spring Rolls with Peanut Sauce

October 26, 2016

Filled with shrimp, pork, noodles, and veggies, and rolled into rice paper rounds, these Vietnamese Spring Rolls are fresh and require no frying whatsoever. Served with the amazing peanut sauce on the side!

These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

Remember these Vietnamese Egg Rolls I made some time ago? While they were out-of-this-world good (stuffed with mushrooms, shrimp, pork… so delicious!), you can’t enjoy them too often because they are deep fried. And well, deep frying is definitely not on the list of healthiest ways to cook food (sorry for being a bummer).

The good news is, this beautiful Southeast Asian country has other rolls, which don’t require deep frying or any cooking at all! Well, you have to cook the meat, but not the rolls themselves. They are known as Vietnamese Spring Rolls or Gỏi cuốn and they are incredible. Stuffed with pork, shrimp, & veggies, and rolled with rice paper (not with the dough wrappers for egg rolls I used last time), they make the perfect finger food which can be enjoyed without any guilt.

These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

Wait till I tell you that we will also make a fantastic peanut sauce to dunk these little guys into. That’s right: peanut butter, Hoisin sauce, soy sauce, and lime juice combined together to create a top class dip you won’t be able to stop enjoying. I don’t know about you guys, but that’s how a perfect snack or appetizer looks to me. It’s nice to have something sinful (french fries, potato chips) from time to time, but it’s better not to go over with them.

These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

Moreover, while healthy food sometimes can be bland and boring, that’s not the case with these Vietnamese spring rolls. That’s for sure. I mean: shrimp, pork, mint, basil, rice noodles, cucumber, and much more – that’s a lot of flavors in one place! Add the peanut sauce and you get a true feast of flavors your taste buds will thank you for.

These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

I can’t wait until another occasion comes up so I would be able to serve these beauties to my friends and family. They got used to me preparing something new and never tasted before every time we meet and I love it. I enjoy cooking new things for the people I love and my heart is happy when I see their reaction after taking the first bite.

These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

What’s more to say about these gorgeous fresh Vietnamese spring rolls? They are perfect in every single way. If you are still not sold, I don’t know what’s wrong with you. Seriously. Just make them and you will thank me later! These fresh Vietnamese Spring Rolls (Goi Cuon) are stuffed with pork, shrimp, veggies, and rolled with rice paper. Served with crazy delicious peanut sauce, they make a perfect appetizer or snack! | cookingtheglobe.com

5 from 1 vote
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Fresh Vietnamese Spring Rolls with Peanut Sauce
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hrs 20 mins
 

These Vietnamese Spring Rolls are filled with pork, shrimp, noodles, and veggies, and served with a mindblowing peanut sauce!

Cuisine: Vietnamese
Servings: 6 people
Calories Per Serving: 563 kcal
Author: CookingTheGlobe
Ingredients
For the spring rolls:
  • 1 tablespoon canola oil
  • 1 small onion , sliced
  • 3/4 lb (340g) pork tenderloin
  • 1/4 teaspoon chile powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt , divided
  • 2 tablespoons white vinegar
  • 24 raw medium shrimp
  • 1/2 English cucumber
  • 1 large carrot
  • 12 leaves lettuce
  • 1 cup mint , stemmed
  • 1 cup basil , stemmed
  • 12 rice paper rounds
  • 5 oz (140g) rice vermicelli noodles , cooked, drained
For the peanut sauce:
  • 2/3 cup hoisin sauce
  • 1/3 cup creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons soy sauce
Instructions
  1. The spring rolls. In a large pot, heat the oil and add the onion. Cook for about 8 minutes, until golden and crisp. Add the meat and add enough water to cover it. Bring back to a boil, reduce the heat, and cook for 25-30 minutes. Add the chile powder, sugar, 1 teaspoon salt, and white vinegar. Cook for a few minutes more, or until the meat is cooked through. Remove the meat from the pot and slice crosswise. Leave the broth in the pot - we will need it to cook shrimp.
  2. Clean the shrimp by cutting off the heads, removing the shells and tails, and deveining them. Bring the broth to a boil, add the remaining 1/2 teaspoons salt, and cook the shrimp for a few minutes, until done. Transfer the shrimp to a plate and <g class="gr_ gr_93 gr-alert gr_spell gr_run_anim ContextualSpelling" id="93" data-gr-id="93">halve</g> lengthwise.
  3. Cut the cucumber and carrot into matchsticks matching the size of your rice paper rounds.
  4. Fill a large bowl with warm water. Dip one rice paper round in the water for a few seconds (not for too long or it will become too soft) and place it on a flat surface. Starting about 1 1/2 inch (4cm) from the bottom edge of the disk, arrange the shrimp, then top with the lettuce, pork, mint, basil, rice noodles, cucumber, and carrot. Don't overstuff the rolls! Fold the sides over the filling and fold up the bottom, rolling away from you. Repeat with all the remaining ingredients.
  5. The peanut sauce. In a bowl, mix together all the ingredients until smooth.
  6. Serve the spring rolls with the peanut sauce and enjoy!
Recipe Notes

Rolls adapted from Banh Mi: 75 Banh Mi Recipes for Authentic & Delicious Vietnamese Sandwiches by Jacqueline Pham, sauce adapted from Epicurious

 

 

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12 Comments

  • Reply Annemarie @ justalittlebitofbacon October 27, 2016 at 10:10 pm

    Those rolls look so beautiful and fresh and I love that you don’t need to cook them once you’ve assembled them. There is no reason that healthy and flavorful can’t go together!

    • Reply Igor October 28, 2016 at 2:47 pm

      That’s right, Annemarie! I will try to post more healthy food on this blog 🙂

  • Reply Lisa | Garlic + Zest October 27, 2016 at 10:40 pm

    I absolutely adore spring rolls — and that dipping sauce looks so thick and intense! I’m signing on for some of that!

    • Reply Igor October 28, 2016 at 2:49 pm

      This was the first time I made a dipping sauce with peanut butter and it sold me from the first spoonful 🙂

  • Reply Christina | Christina's Cucina October 27, 2016 at 10:56 pm

    How fresh and delicious!! Yum! I could eat about three of those right now!

    • Reply Igor October 28, 2016 at 2:55 pm

      I gobbled four of these easily and I am not even too much of an eater 🙂

  • Reply Jillian October 27, 2016 at 11:34 pm

    These spring rolls look amazing!

    • Reply Igor October 28, 2016 at 2:56 pm

      Thanks for the kind words, Jillian!

  • Reply Matt @ Plating Pixels October 28, 2016 at 12:15 am

    Wow that sauce looks ridiculous, so want to try this!

    • Reply Igor October 28, 2016 at 3:14 pm

      I am sure you will love it, Matt!

  • Reply Michael November 19, 2016 at 3:29 pm

    These spring rolls just look like those we had in Laos. Here they serve them with sweet chili or peanut sauce. Lovely Photographs as always 🙂 Best wishes, Michael and Elli

    • Reply Igor November 24, 2016 at 8:22 pm

      Thanks for stopping by, Michael! I am so happy to hear that mine are similar to the ones you had in Asia 🙂

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