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Goi Cuon (Vietnamese Summer Rolls)

  • 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.