Vietnamese spring rolls and dipping sauce

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This recipe for Goi Cuon (Vietnamese Spring Rolls) is light, fresh & delicious. Rice vermicelli noodles, fresh veggies, và protein are rolled up in rice paper and served with a peanut dipping sauce.

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This recipe first appeared on Sift và Simmer in August 2017. Updated October 2021.

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How lớn serve

Serve the goi cuon at room temperature, freshly made.

Enjoy the spring rolls with a dipping sauce: peanut sauce, hoisin or nuoc cham.

How lớn store

Store freshly made Vietnamese spring rolls in an airtight container in the fridge for up lớn 1 day.

Note: rice paper và rice noodles vì chưng stiffen up when chilled, so the texture will be different from freshly made, but it is still fine to lớn eat.

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You can cook the noodles và protein just prior to serving và have the prepared veggies in the fridge.

Substitutions

If you want, you can change up the protein by subbing in tofu or fish. Try a pan-fried tofu or salmon.

Add in avocado for a creamier texture.

Swap the noodles for more veggies.

Or try adding crunchy cha gio (fried spring roll) to the roll -- it"s delicious!

FAQs và expert tips

How vị I prevent my rice paper from ripping?

Quickly dip the rice paper in the hot water. It does not require long soaking.

Also, some brands tend to lớn rip no matter how gently you work with it -- you may need to lớn experiment khổng lồ see which brand you like.