From Our Kitchens: Goi Cuon fresh spring rolls tied to Vietnam culinary history

Goi Cuon, known as Vietnamese fresh spring rolls, is a dish that originated in South Vietnam, where the warm climate and abundant rice fields influenced the use of rice paper. 

My grandmother told us Goi Cuon is tied to South Vietnam’s agricultural history. Rice is a staple food, and sometimes people use leftover meat or shrimp, combined with herbs wrapped in rice paper, to dip in fish sauce or peanut sauce.

When my husband, Loc Nguyen, and I opened the first Vietnamese restaurant — Pho Saigon Authentic Vietnamese Cuisine — in Macon on Riverside Drive in 2008, I thought this fresh Goi Cuon dish had to be served on our menu as an appetizer. 

This dish reminds me of the fresh, healthy and yummy spring rolls that my grandma always made for me and my siblings. I watched her cook the fresh shrimp. She wet the rice paper, then waited for it to soften before adding lettuce, bean sprouts and some herbs and rolling.

It was interesting how she folded the bottom of the wrapper over the filling of all the lettuce, bean sprouts, vermicelli, shrimp or meat. She folded the two sides of the rice paper and rolled it tightly,  like a small burrito. 

We can enjoy these spring rolls for lunch, brunch or dinner. It is not only a fresh, healthy and balanced meal, but also very light and tasty. 

Spring Rolls

• 1 package of rice paper wrappers
• ½ pound  raw shrimp, peeled and deveined
• 1 bunch fresh mint or cilantro leaves
• 1 head green leaf lettuce
• 1 bunch of bean sprouts
• 1 package of rice vermicelli noodles, cooked

Directions: 

Cook the shrimp in hot water and cut them in half down the middle. Wet the rice paper and wait for it to soften before adding the ingredients and rolling. Put the shrimp down on the rice paper first, pink side facing out. Continue to fill with additional ingredients. Do not overfill or you will not be able to close the roll. Serve with peanut sauce or fish sauce.

Peanut Sauce

• 1 cup water
• 8 tablespoons creamy peanut butter
• 8 tablespoons hoisin sauce
• 4 tablespoons granulated sugar

Fish Sauce

• 2 tablespoons vinegar
• ½ cup sugar
• ½ cup hot water
• 1 tablespoon  ground chili peppers
• Fresh garlic to taste

Directions: 

Mix all ingredients in a small pot over medium-low heat until the sugar is dissolved and the sauce is well-combined.