Goi Cuon

Name: Goi Cuon
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb large shrimp, peeled; 4 oz rice vermicelli noodles, cooked; 8 rice paper wrappers; 1 cup cucumber, julienned; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro, chopped; 1/4 cup gluten-free hoisin sauce; 2 tbsp creamy peanut butter

Fresh, clear rice paper rolls packed with tender shrimp, rice vermicelli noodles, crisp cucumber, and aromatic herbs. Served alongside a rich peanut hoisin dipping sauce.

30 minMediumServes 4230 cal/serving

VietnameseAppetizerStovetopPescatarianHalal-friendlyGluten-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 lb large shrimp, peeled
4 oz rice vermicelli noodles, cooked
8 rice paper wrappers
1 cup cucumber, julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro, chopped
1/4 cup gluten-free hoisin sauce
2 tbsp creamy peanut butter

Instructions

1

Boil 1 lb peeled large shrimp for 2 to 3 minutes until opaque and internal temperature reaches 145 degrees F, then slice in half lengthwise.
2

Whisk 1/4 cup gluten-free hoisin sauce and 2 tbsp creamy peanut butter with warm water until smooth to make dipping sauce.
3

Dip 8 rice paper wrappers in warm water for 5 seconds to soften, then place on a flat surface.
4

Layer 4 oz cooked rice vermicelli noodles, 1 cup julienned cucumber, 1/2 cup fresh mint leaves, 1/2 cup chopped fresh cilantro, and shrimp onto each wrapper.
5

Fold in sides of wrapper and roll tightly from the bottom.

Questions

How long does Goi Cuon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Goi Cuon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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