Vietnamese Appetizers Snacks Salads

Vietnamese Goi Cuon

Name: Vietnamese Goi Cuon
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 rice paper sheets; 300g cooked prawns, halved lengthways; 100g rice vermicelli, cooked; Lettuce leaves, mint, coriander, perilla; 1 carrot julienned; 1 cucumber julienned; For peanut sauce: 4 tbsp peanut butter, 2 tbsp hoisin, 1 tbsp soy, 1 tbsp lime, 60ml water

Cool rice paper rolls stuffed with prawns, vermicelli, lettuce, mint and basil — Vietnam's healthiest snack.

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⏱️

30 minPrep

🔥

5 minCook

🍽️

4Serves

📊

MediumLevel

Ingredients

12 rice paper sheets
300g cooked prawns, halved lengthways
100g rice vermicelli, cooked
Lettuce leaves, mint, coriander, perilla
1 carrot julienned
1 cucumber julienned
For peanut sauce: 4 tbsp peanut butter, 2 tbsp hoisin, 1 tbsp soy, 1 tbsp lime, 60ml water

Instructions

Soak one rice paper in warm water 15 sec until pliable.
Place on a damp board.
Add 2 prawn halves pink-side down.
Add lettuce, vermicelli, carrot, cucumber and herbs.
Fold sides in; roll up tightly.
Repeat.
Whisk peanut sauce; serve alongside.

Tara’s tips

Don't over-soak the rice paper.
Eat fresh — they don't keep.

Serving suggestions

Serve with peanut sauce.

Storage & reheating

Make fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.