Goi Cuon - Summer Roll Recipe

Name: Goi Cuon - Summer Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sheets of rice-paper pancakes; 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise; Fresh leaves of cilantro, basil, and mint; 2 heads Boston lettuce, washed, drained, and dried; 1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften; 1 bunch Chines chives; 1/2 lb (.2 kg) fresh bean sprouts; 1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional); 6 shrimp extra if not using pork; 4 tbsp (60 ml) vegetable oil; 4 finely chopped shallots; 2 cloves garlic, finely chopped; 6 tbsp (90 ml) smooth peanut butter; 10 tbsp (150 ml) hoisin sauce; 4 tbsp (60 ml) soy sauce; 4 tbsp (60 ml) chopped roasted peanuts; 2 fresh Thai red chilies or jalapeno chilies, finely chopped

Servings: persons

12 sheets of rice-paper pancakes
24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise
Fresh leaves of cilantro, basil, and mint
2 heads Boston lettuce, washed, drained, and dried
1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften
1 bunch Chines chives
1/2 lb (.2 kg) fresh bean sprouts
1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional)
6 shrimp extra if not using pork
4 tbsp (60 ml) vegetable oil
4 finely chopped shallots
2 cloves garlic, finely chopped
6 tbsp (90 ml) smooth peanut butter
10 tbsp (150 ml) hoisin sauce
4 tbsp (60 ml) soy sauce
4 tbsp (60 ml) chopped roasted peanuts
2 fresh Thai red chilies or jalapeno chilies, finely chopped

1
Lay a kitchen towl on a counter or workspace.
2
Dip each rice paper pancake in warm water and arrange side by side on towel.
3
Wait a few seconds for them to soften.
4
Arrange four slices of shrimp in the middle of each rice paper.
5
Top each with a leaf of each herb, some lettuce, one tbsp of the softened vermicelli, some chives, some bean sprouts, and a slice of cooked pork (if not using pork, add more shrimp)
6
Fold in both ends, then roll up like an egg roll.
7
Heat oil in a small sauce pan.
8
Add the shallots, garlic, peanut butter, hoisin and soy sauces, and cook over low heat, stirring constantly, just until the mixture starts to boil.
9
Remove from heat and let cool to room temperature.
10
Pour into a serving bowl and garnish with peanuts and chilies.

1772

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 sheets of rice-paper pancakes, 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise, Fresh leaves of cilantro, basil, and mint, 2 heads Boston lettuce, washed, drained, and dried, and more.

Yes, Goi Cuon - Summer Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goi Cuon - Summer Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions