Shrimp Spring Rolls (Goi Cuon)

Shrimp Spring Rolls (Goi Cuon)

Ready in 1 hour
4 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Shrimp Spring Rolls (Goi Cuon)"

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Try this Shrimp Spring Rolls (Goi Cuon) recipe, or contribute your own. "Appetizers" and "Seafood" are two tags used to describe Shrimp Spring Rolls (Goi Cuon).

"Some of the best spring rolls I have ever had. They taste very traditional"


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4 Rice paper sheets; 8-12
1 bn Cilantro
4 Lettuce leaves
1 c Vermicelli rice noodles
20 Mint leaves; or more
8 md Shrimp; (up to 12)

Original recipe makes 4



Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with Spicy Dipping Sauce (see recipe). From Ellen C. Recipe by: Seattle Post, 6/9/99 Posted to EAT-LF Digest by "Ellen C." on Jun 29, 1999,

Calories Per Serving: 226 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

Some of the best spring rolls I have ever had. They taste very traditional
Misoman 3 years ago

reada 5 years ago

I liked it a lot, very easy to do and very healthy !
ElGringo 9 years ago

These make a great light lunch.
promfh 9 years ago

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