Posted on 12th Jul 2025

Crunchy Vietnamese Spring Rolls

Crunchy Vietnamese spring rolls, known as "Goi Cuon," feature a delightful combination of shrimp, vermicelli noodles, lettuce, mint, and bean sprouts wrapped in rice paper.

Cuisine

Time

40 mins mins

Servings

4 people people

Ingredients

1 pack vietnamese rice paper pastries (Banh Trang)

The Filling

1 clove garlic, finely chopped
300g fatty minced pork
1 carrot, grated
Handful wood ear mushrooms, soaked in hot water for at least 1 hour and finely chopped
Small handful mung bean vermicelli, soaked and finely chopped
½ tsp salt
½ tsp sugar
½ tsp white pepper
1 tbsp fish sauce

Nuoc Cham

1 clove garlic, finely chopped
1 birdseye chilli, finely chopped
2 tbsp fish sauce
2 tbsp palm sugar
4 tbsp water
Juice of ½ lime

Method

Mix all of the Filling ingredients in a bowl.

Soak the paper pastries in a bowl of hot water- hold in two hands above the bowl and swivel them into the water until fully soaked.

Lay the pastry out on a chopping board and place two tablespoons of filling towards the bottom of the pastry. Now roll the pastry over the filling until it reaches the middle of the pastry. Bring the sides in and fold over. Continue to roll and tighten the pastry until you have a cylindrical spring roll. Continue this method until you have all your spring rolls ready for frying.