Goi Cuon recipe - ingredients, nutrition and when to eat it
Goi cuon are Vietnamese fresh spring rolls made by wrapping shrimp, pork, and vegetables in rice paper.
Goi cuon are Vietnamese fresh spring rolls made by wrapping shrimp, pork, and vegetables in rice paper. Crisp and refreshing, they’re great for a light lunch or dinner on a hot day, and peanut sauce adds a savory richness.
World cuisine · 25 minutes to cook
Nutrition (per 318g serving): 430.1 kcal · protein 29.1g · carbohydrate 58.8g · fat 8.2g · sodium 419.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice paper tears easily if soaked for too long, so it should still feel slightly firm when you take it out. It will soften quickly on the plate.
Tips: Finished spring rolls can stick together easily, so arrange them with space between them on the plate.
Tips: Halving the shrimp shows the cross-section and gives the rolls a neater appearance.
Tips: If the sauce is too thick, add a little water at a time and adjust the brightness with lime juice.
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Ingredients (1 serving)
- Rice paper — 3 pc
- Shrimp — 6 pc
- Pork tenderloin — 50 g
- Rice noodles — 30 g
- Lettuce — 2 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Cilantro — 1 handful
- Peanut butter — 1 Tbsp
- Fish sauce — 1 tsp
- Lime — 0.5 pc
- Sugar — 0.8 tsp
- Garlic — 1 clove
- Water — 1 Tbsp