Goi Cuon

Fresh Spring Rolls

It is a flavorful salad roll dish that fills one’s stomach. This can be served as an appetizer or as a side dish.

Preparation time: 30 mins

Yield: 4 serving


  • 120g pork loin
  • 8pc medium shrimps
  • 60g rice vermicelli
  • 4pc lettuce leaves
  • 1c bean sprouts
  • 16pcs fresh mint leaves
  • 8pc garlic chives
  • 4pc rice paper sheets
  • 1tbsp coconut milk
  • bean dipping sauce

For Bean Dipping Sauce:

  • 11/2 c water
  • 1c chopped white onion
  • 1/4 c bean sauce
  • 1/4 c plum sauce
  • 1/4 c sugar
  • 1tbsp creamy peanut butter


  • Soften rice paper in lukewarm water, one sheet at a time
  • You can use blueberry preserve instead of plum sauce but half the amount.
  • It can be fried


1.Cook pork in boiling water until done, then drain and thinly slice. Cook the shrimp in boiling water until they are done, then drain and remove the shell.
2.Soak rice vermicelli in water for 30 minutes, then drain.

3.Soak rice paper in lukewarm water to soften it. Lay one sheet at a time on a flat surface. Place the vegetables and rice vermicelli close to you. Then comes the pork and shrimp, followed by the garlic chives.
4.Roll up. Serve with Bean Dipping Sauce on the side.

Bean Dipping Sauce:

  • Combine all ingredients except peanut butter in a small sauce pan. Cook over medium heat until onion becomes soft and transparent. Stir in peanut butter. Let stand to cool.

On the left side is the spring rolls I made. (This was the time when were doing our laboratory works at school.) The other dishes was made by my groupmates 🙂

People who love to eat are always the best people.