Crisp, vibrant flavors wrapped in delicate rice paper — a light and wholesome dish packed with fresh vegetables, herbs, rice noodles, and protein. Served with tangy peanut dipping sauce.
Light, refreshing Vietnamese-style rolls in 15 minutes.
Cook proteins and slice thinly. Julienne vegetables into matchstick size. Wash and dry herbs. Cook rice vermicelli according to package directions and drain.
Arrange ingredients assembly-line style. Fill a large shallow bowl with warm water. Place a damp kitchen towel on your work surface to prevent sticking.
Soak rice paper for 5–7 seconds until pliable. Lay on damp towel. Layer lettuce first (protects wrapper), then noodles, protein, vegetables, and herbs near the bottom third. Fold sides inward, then roll tightly from the bottom. Seam side down.
Mix peanut butter, hoisin, and sriracha with water to reach desired consistency. Arrange rolls on a platter and serve immediately with the dipping sauce.
Shrimp (butterflied), rice vermicelli, mint, cilantro, and lettuce — the classic Goi Cuon.
Marinated tofu, purple cabbage, avocado, mango slices, basil, and mint for a colorful plant-based version.
Grilled chicken, shredded green papaya, peanuts, and Thai basil for a spicy, nutty twist.
Sliced beef, zucchini noodles, microgreens, and sesame seeds — all the flavor without the carbs.
Crab meat, asparagus, cream cheese, and dill — a sushi-inspired roll wrapped in rice paper.
Rice Paper: Soak just until pliable — 5 to 7 seconds. Don't oversoak or it will tear. Rolling: Place colorful ingredients near the wrapper edge for beautiful presentation. Storage: Best served fresh. Can refrigerate up to 4 hours wrapped in damp paper towel. Do not freeze. Prep Ahead: Prep ingredients ahead and assemble when needed.
