World Kitchen
Fresh Spring Rolls with Peanut Sauce
Fresh Vietnamese spring rolls (Goi Cuon) are the epitome of light, vibrant, and wholesome Pan-Asian cuisine, beloved across the globe. A delicate, translucent rice paper wrap closely envelopes a juicy filling of poached shrimp, tender rice vermicelli, and an abundance of crunchy fresh vegetables. The true secret to this dish lies in the rich, velvety peanut dipping sauce made with natural peanut butter, soy sauce, and fresh lime juice, offering a savory umami contrast to the clean freshness of the rolls. This recipe functions beautifully due to its seamless integration of crunchy, soft, and creamy textures without requiring any active cooking for the rolls themselves.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 20 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 22 g
- Fat
- 14 g
- Carbs
- 42 g
- Fiber
- 4 g
Step by step
Method
- 01
Bring a small pot of water to a boil, add a pinch of salt, an…
Bring a small pot of water to a boil, add a pinch of salt, and drop in the shrimp. Cook for 2-3 minutes until they turn opaque pink and curl up, then cool and slice each lengthwise in half.
- 02
Submerge the rice vermicelli in boiling water in a deep bowl…
Submerge the rice vermicelli in boiling water in a deep bowl and let sit for 5 minutes until tender. Drain through a sieve, rinse thoroughly with ice-cold water, and let dry completely.
- 03
Prepare the fresh vegetables
Prepare the fresh vegetables: use a sharp knife to julienne the cucumber and peeled carrots into thin, delicate matchsticks about 6-8 cm long.
- 04
Fill a wide, shallow dish with warm water
Fill a wide, shallow dish with warm water. Immerse a single sheet of rice paper for 5 seconds, then carefully lift it out and lay it flat onto a damp cutting board or towel.
- 05
Arrange three shrimp halves in a neat row, pink-side down, ne…
Arrange three shrimp halves in a neat row, pink-side down, near the upper third of the sheet. Place a few mint leaves, a small bunch of rice noodles, and a handful of carrot and cucumber matchsticks on the lower third.
- 06
Begin rolling firmly from the bottom up, wrapping tightly ove…
Begin rolling firmly from the bottom up, wrapping tightly over the noodles and vegetables. Once you reach the center, fold both side edges inward like an envelope to lock the filling.
- 07
Continue rolling the cylinder forward over the shrimp until t…
Continue rolling the cylinder forward over the shrimp until the paper seals completely, maintaining a steady, firm tension. Repeat the assembly for the remaining sheets.
Dishday
Useful advice
Cooking tip
Dip the rice paper sheets into warm water for just 5-10 seconds while they still feel slightly rigid. Do not over-soak; they will soften completely right on the cutting board as you arrange the filling.
How to serve
Serve the rolls whole or sliced diagonally in half to showcase the gorgeous cross-section of colors. Accompany with a deep ramekin of the rich peanut sauce topped with crushed peanuts.
How to store
Spring rolls are best enjoyed within a few hours of assembly. If stored in the fridge, the rice paper dries into a rubbery texture and the veggies wilt. The peanut sauce keeps for up to a week.
Note
For a professional restaurant-style presentation, place the shrimp halves bright pink-side down onto the rice paper first so they sit elegantly on the roll's surface once wrapped.
