Vietnamese · medium
Vietnamese Fresh Spring Rolls (Goi Cuon)
Translucent rice paper rolls filled with shrimp, rice vermicelli, and fresh herbs. Served with a rich peanut dipping sauce.
- 35 min
- Total
- 4
- Serves
- $19.50
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteContains peanuts — verify allergy status. Substitute with crushed cashews or omit for peanut-allergic children. Let kids assemble their own rolls as a fun activity. The peanut sauce is always a hit.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Shrimp (cooked, halved)3/4 lbs
- Rice Paper Wrappers12 sheets
- Rice Vermicelli4 oz
- Butter Lettuce Leaves8 leaves
- Fresh Mint1/2 cup
- Fresh Cilantro1/2 cup
- Cucumber (cut into strips)1
- Creamy Peanut Butter3 tbsp
- Hoisin Sauce2 tbsp
Method
- 01
Cook shrimp in boiling salted water for 2-3 minutes until pink. Slice in half lengthwise.
- 02
Cook rice vermicelli, rinse with cold water, and drain thoroughly.
- 03
Prepare filling: arrange shrimp, lettuce, vermicelli, herbs, and cucumber strips on a work surface.
- 04
Dip rice paper in warm water for 5 seconds until pliable. Lay flat, arrange fillings in the center, fold sides in, and roll tightly.
- 05
Make peanut sauce: whisk peanut butter, hoisin, warm water, sriracha, and lime juice until smooth.
- 06
Serve rolls with peanut dipping sauce on the side.
- 280
- Calories
- 18g
- Protein
- 34g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
