Goi Cuon (Vietnamese Summer Rolls)

Goi Cuon

Goi Cuon also known as summer roll, salad roll, fresh spring roll or fresh roll is a Vietnamese dish made out of shrimps, herbs, rice vermicelli and vegetables wrapped in a rice paper called “bang trang”. It is unlike any other spring rolls as this dish is not deep fried but it is served as it is in room temperature like the Lumpiang Sariwa. This dish is usually accompanied by a sauce and there are a lot to choose from like the tamarind and coconut flavoured sauce, peanut sauce, hoisin sauce and lime fish sauce.

A really good appetizer or side dish specially on a hot summer day, a salad that you can easily eat by hand, it is fresh, it is healthy alternative to fried spring rolls but it is good that’s why even its not yet summer here were already enjoying this great Vietnamese summer rolls.

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Goi Cuon (Vietnamese Summer Rolls)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Category: Main Course
  • Cuisine: Vietnamese



Goi Cuon

  • 12 medium sized shrimps, shelled and deveined
  • 1 carrot, thinly sliced
  • 4 lettuce leaves, chopped
  • handful of cilantro, chopped
  • 10 pcs Thai basil
  • 6 pcs rice wrappers
  • 2 stalks spring onions, sliced
  • small pack of rice vermicelli
  • 1/2 tsp cayenne pepper
  • 3 cloves garlic
  • water
  • salt


  • 1 tbsp fish sauce
  • 3 tbsp water
  • 1 clove garlic, minced
  • 2 tbsp lime juice
  • 1 tbsp sugar or palm sugar


  1. Mix together all sauce ingredients then set aside.
  2. Cook rice vermicelli according to packet instruction, drain then set aside.
  3. In a sauce pan add 1 cup of water with garlic, cayenne and salt bring to a boil then drop shrimps. Once cooked drain then cut in half then set aside.
  4. Prepare a pan with warm water then fully dip each rice wrapper then place on a plate. Place on top of wrapper in layers basil, shrimp, carrots, vermicelli, spring onions, cilantro and lettuce. Fold wrapper ends in then roll into a tight log.
  5. Serve with dipping sauce.



20 Responses

  1. beautiful combo of colors and looks so tasty Raymund, drop some chopped chillies into the sauce.

  2. Jay says:

    love them…yours look absolutely tempting..
    Tasty Appetite

  3. Kristy says:

    I love the look of the shrimps in these rolls. Yum!

  4. Spring rolls are so refreshing. Great post.

  5. Ohhhh, one of my favorites. And yours are truly works of art (when I’ve made them they’re more, shall we say, “casual” looking!)–it takes patience and artistry to make such beautiful rolls. Now I’m hungry for them!

  6. These Vietnamese Summer Rolls looks absolutely delicious.. I love the presentation

  7. ceciliag says:

    I had these in a little vietnamese restaurant on london last year and they are just gorgeous, i cannot find the wraps here sadly.. midwest supermarkets being what they are! c

  8. Caroline says:

    These rolls are just gorgeous, Raymund! Perfect refreshing side dish/appetizer. Love that the rolls aren’t deep fried.

  9. i haven’t tried this when i got the opportunity to dine at vietnamese restaurant. nice presentation as always

  10. Love a good goi cuon – ah the explosion of fresh herb flavours! They have become a very popular lunch ooption in Sydney recently which is great as they are much healthier than fast food and other takeaways!

  11. foodjaunts says:

    Yum! I love fresh spring rolls, they’re so light and refreshing. Plus yours look gorgeous. I can never get mine to look as fresh and appetizing as yours do

  12. Meri says:

    MMm I love to make summer rolls, but I never know how to make the dipping sauce. Yours looks pretty simple though, thanks!

  13. Beautiful, Raymund! I love these healthy Vietnamese rolls a lot. Shrimp is visible from the inside the wrapper and you rolled up very nicely!

  14. This is one of my wife’s favorite foods! Great looking recipe.

  15. Sissi says:

    Beautiful! Your rolls remind me I haven’t made them even once this Summer. Maybe it’s not too late? I never put coriander leaves, but mint (I don’t know if it’s very Vietnamese…).

  16. Carolyn Chan says:

    Wow your wrapping is so expert. I can never make mine display the prawns so well. This is such a fabulous and healthy dish.

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