Vietnamese Spring Roll Recipe / Goi Cuon

Vietnamese Spring Roll/ Goi Cuon

Vietnamese Spring Roll/ Goi Cuon

Vietnamese Spring Roll is also known as gỏi cuốn or summer rolls are a common Vietnamese dish. It is a refreshing appetizer made up of thin rice vermicelli noodles, tofu/ prawns and an assortment of vegetables rolled in rice paper. They are usually served with a side of peanut dipping sauce.

Vietnamese Spring Roll is my kind of soul food. Fresh, light, filling and loaded with flavour. One of the great things about this dish is there is not a lot of cooking involved. Once the ingredients are prepped, it is only a matter of assembling the spring rolls. spring rolls are fairly easy to assemble, you’ll want to have all of your fillings chopped and ready to go ahead of time.

One of my friends Smita loves Vietnamese food. Long-time back we often went out for ‘girlie shopping trips’ and invariably had lunch at Vietnamese or Thai place. Sadly, due to the family and work commitments we haven’t met in recent times but keep in touch over the phone. That’s what makes food special for me. Every dish reminds you of a beautiful memory!

Vietnamese spring rolls are super easy to make at home. Once you make these spring rolls at home, you’d realize that it doesn’t take too much time to prepare and tastes delicious.


For Filling
1 cup julienned vegetables (carrots, cucumber, red pepper)
50 gm fresh coriander
50 gm fresh mint
100 gm vermicelli or rice noodles (the thinner the better)
8-10 whole spring roll rice papers

For Tofu
100 gm firm tofu (roughly ½ ” thick and 1″ long stripes)
½ teaspoon sesame seed oil
1 teaspoon Schezwan sauce

For Peanut Dipping Sauce
2 teaspoons chunky/smooth peanut butter
1 teaspoon soya sauce
1 teaspoon Sriracha sauce
1 teaspoon oyster sauce
1 teaspoon lime juice



Start by preparing rice noodles. Follow the instructions on the packet and boil the noodles and keep aside.

Heat a pan with oil and add the tofu. Cook on all the sides to slightly brown them and then add the schezwan sauce. Keep aside.


Mix the peanut butter, soya sauce, oyster sauce, Sriracha sauce and lime juice. Taste to adjust the seasoning according to your taste.


To assemble spring rolls, pour hot water into a shallow dish and immerse the rice paper to soften for about 10-15 seconds.Transfer to a plate or chopping board and gently spread-out edges into a circle.

To the bottom third of the wrapper add a small handful of vermicelli noodles, layer carrots, cucumber, mint, coriander, and tofu.


Start rolling everything up from the bottom, tightly tucking in the noodles and vegetables as you roll up. Fold in the sides when you are half-way through rolling. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

Serve with almond butter sauce and sriracha or hot sauce of choice.

Tips & Variations

  1. I have used cucumber and carrots for the filling. Red peppers, paneer, lettuce, sprouts work well too.
  2. You can use paneer instead of tofu.
  3. It may take a little practice to wrap the rolls perfectly without tearing it down if you are making it the first time. Don’t panic! It helps to have dry hands while rolling and also the wrapper is torn while wrapping just roll it in another rice paper wrap.
  4. The quantity needed for each ingredient is approximate because it is pretty hard to measure exactly how much I use for each roll. I usually prepare all the ingredients in different bowls and keep making some rolls until the first ingredient runs out.
  5. Rice paper wrappers are sticky. The easiest way to keep them from sticking to the work surface and themselves it to keep them wet. Working on a damp towel also helps prevent sticking and aids rolling.
  6. More filling does not make for a tighter, neater roll. In fact, you’re more likely to tear the rice paper wrapper if you have too much filling. Filling amounts will vary depending on the size of the wrapper, so err on the side of underfilling when you are just learning to roll summer rolls.
  7. Unlike sandwiches, which can be slathered with butter, mayo or mustard on the inside, summer rolls should be relatively dry inside the wrapper (it helps them last longer). All you need is a delicious dipping sauce!

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