Vietnamese Shrimp Spring Rolls (Goi Cuon Tom)

Name: Vietnamese Shrimp Spring Rolls (Goi Cuon Tom)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Granulated Sugar; 1 teaspoon Kosher Salt; 1/2 cups Boiling Water; 1 cup Rice Wine Vinegar; 1 cup Julienned Carrots; 1 cup Julienned Daikon Radish; 8 pieces Dried Rice Paper Sheets; 8 leaves Lettuce; 2 cups Cooked Vermicelli Noodles; 1 whole Small Persian Cucumber, Sliced Thinly Lengthwise; Fresh Mint Leaves; Fresh Cilantro Leaves; Fresh Vietnamese Coriander, Optional; 12 whole Poached Shrimp, Sliced In Half Lengthwise; 8 stalks Thin Scallions Or Chinese Chives

Servings: persons

2 Tablespoons Granulated Sugar
1 teaspoon Kosher Salt
1/2 cups Boiling Water
1 cup Rice Wine Vinegar
1 cup Julienned Carrots
1 cup Julienned Daikon Radish
8 pieces Dried Rice Paper Sheets
8 leaves Lettuce
2 cups Cooked Vermicelli Noodles
1 whole Small Persian Cucumber, Sliced Thinly Lengthwise
Fresh Mint Leaves
Fresh Cilantro Leaves
Fresh Vietnamese Coriander, Optional
12 whole Poached Shrimp, Sliced In Half Lengthwise
8 stalks Thin Scallions Or Chinese Chives

1
Prepare the o chua (pickled vegetables).
2
In a medium-sized bowl, dissolve sugar and salt in the boiling water.
3
Add vinegar and allow liquid to cool to room temperature.
4
Add carrots and daikon and refrigerate for at least 1 hour.
5
This can keep in a sealed container in the fridge for 23 weeks and are a must in Vietnamese sandwiches (banh mi).
6
Dip one rice paper sheet in warm water and place on a flat surface.
7
The rice paper will slowly become pliable.
8
Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Vietnamese coriander and some of the refrigerated o chua.
9
Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.
10
Tightly roll the bottom of the rice paper over the mound.
11
Fold the right side of the roll in and lay one scallion/chive above the roll.
12
Fold the left side in and continue rolling the rice paper up until youve created a secured roll.
13
Repeat with the remaining ingredients.
14
Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.

1826

kcal

Calories

Fat

267

Carbs

104

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 Tablespoons Granulated Sugar, 1 teaspoon Kosher Salt, 1/2 cups Boiling Water, 1 cup Rice Wine Vinegar, and more.

Yes, Vietnamese Shrimp Spring Rolls (Goi Cuon Tom) 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!