How to Make Authentic Vietnamese Pork and Shrimp Spring Rolls (Goi Cuon Recipe)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a vegetarian option, while canned tuna is often more affordable.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is a nut-free alternative, while soy sauce can be a budget-friendly dip.

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a cost-effective substitute.

Cook the pork. In a large pot, add pork, sugar, salt, and enough water to cover 1 inch of the pork belly. Bring to a boil over high heat. When it reaches a boil, lower the heat to medium heat and simmer for about 30 minutes. The pork is done when it reads 160 degrees F when read with a meat thermometer at the thickest part. Remove from the pot, place in a bowl, and cover with plastic wrap to slightly cool, and then thinly slice the pork.

Cook the shrimp. In the same pot, heat to a boil, add the deveined shrimp into the pot. Cook until the shrimps turn pink about 2-2 1/2 minutes. Then remove the shrimp and allow them to cool before peeling and slicing in half.

Cook the noodles. In a separate large pot, fill the pot with water and bring to a boil. Add the noodles and boil according to the package instructions. Drain and rinse with cold water to stop it from cooking. Plate and set aside.

Soften the rice paper. In a large bowl, or rice paper water bowl pour in warm water around 120 degrees F. Dip the rice paper into the water submerging the entire paper, drip off the excess water, and then lay it on a plate that is slightly larger than the rice paper.

Add your filling. Place the lettuce, cucumber, herbs, noodles and closest to you leaving about 1-2 inches for you to grab onto. Then add the pork on top of the vegetables.

Add the shrimp. To have the shrimp appear on the outside of the roll, place the shrimp with the orange skin facing down above the vegetables and pork.

Roll. Lift the rice paper on the edge closest to you and tightly roll. Fold the left and right sides towards the middle keeping some chives poking out for garnish. Continue rolling until you reach the end and lightly squeeze the roll as you roll.

Serve. Serve with Vietnamese dipping sauce or peanut sauce and enjoy!

Cooking Techniques

Equipment Needed

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Dietary

Allergens