Food of the Day: Goi Cuon Summer Rolls

Goi Cuon Summer Rolls

Goi cuon is a traditional Vietnamese dish consisting of fresh ingredients wrapped in delicate rice paper. Often referred to as salad rolls, these handheld treats are a staple of Vietnamese cuisine, particularly in the southern regions of the country. Unlike fried spring rolls, these rolls are served fresh at room temperature, highlighting the crisp textures and vibrant flavors of the herbs and proteins inside.

History

The origins of goi cuon are deeply tied to the agricultural history of South Vietnam, where rice is a primary staple. According to Trang Tieu, owner of Pho Saigon, the dish emerged from the need to utilize fresh, local ingredients like herbs, rice vermicelli, and available proteins such as pork or shrimp. The use of rice paper, known as banh trang, reflects the region's reliance on rice cultivation and the warm climate that favors fresh, cooling meals. While the term summer roll is a common marketing name used by some restaurants to distinguish the dish from fried varieties, the name goi cuon literally translates to salad roll in Vietnamese.

Cultural Traditions

Goi cuon is a versatile dish that fits into both daily life and social gatherings in Vietnam. It is frequently served as an appetizer or a light meal, and it is common for hosts to set out ingredients so guests can assemble their own rolls during parties. The dish is traditionally paired with dipping sauces, such as a savory peanut sauce or a tangy nuoc cham made from fish sauce, lime juice, and sugar. Because the rice paper wrappers can dry out or become chewy if left too long, these rolls are best enjoyed immediately after preparation to maintain their signature texture.

Goi Cuon Summer Rolls

These fresh, vibrant rolls combine tender pork and succulent shrimp with crisp vegetables and aromatic herbs, all wrapped in a chewy rice paper shell.

Prep time: 30 min | Cook time: 15 min | Total time: 45 min | Yield: 8 rolls | Difficulty: Medium

Ingredients

• 8 sheets of rice paper (banh trang)
• 200 grams pork belly or pork loin
• 8 large shrimp, peeled and deveined
• 100 grams rice vermicelli noodles, cooked
• 1 head of butter lettuce, leaves separated
• 1 bunch fresh mint leaves
• 1 bunch fresh cilantro
• 1 bunch fresh chives

Peanut Dipping Sauce

• 120 ml water
• 120 grams creamy peanut butter
• 120 ml hoisin sauce
• 60 grams granulated sugar

Instructions

1. Bring a pot of salted water to a boil and simmer the pork until tender, then remove and slice into thin strips.
2. In the same water, poach the shrimp until they turn opaque and pink, then remove, cool, and slice each shrimp in half lengthwise.
3. Prepare the rice paper by dipping a sheet into warm water for a few seconds until it becomes pliable, then lay it flat on a clean surface.
4. Place a small amount of lettuce, vermicelli, pork, and herbs in the center of the wrapper, folding the sides inward as you begin to roll.
5. Position the shrimp halves pink-side down near the top of the roll, then finish rolling tightly to secure the ingredients.
6. Whisk the water, peanut butter, hoisin sauce, and sugar in a small saucepan over medium heat until smooth, then serve alongside the rolls.

Notes

For the best experience, serve these rolls immediately to prevent the rice paper from drying out. You can substitute the pork with grilled chicken or tofu for a different flavor profile. If you prefer a lighter dip, a traditional nuoc cham made of fish sauce, lime, and sugar is an excellent alternative to the peanut sauce.