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Goi Cuon (Vietnamese Salad Roll)

Course Appetizer
Cuisine Vietnamese
Keyword herb, hoisin, lettuce, roll, salad, shrimp, Vietnam, Vietnamese
Prep Time 35 minutes
Cook Time 10 minutes
0 minutes
Total Time 45 minutes
Servings 12 Rolls


  • 1/2 pound thin rice noodles
  • 12 (8 inch) round rice paper wrappers
  • 10 large lettuce leaves cut into 1 inch strips (about 2 cups)
  • 1/2 cup fresh mint
  • 1/2 cup fresh cilantro
  • 5 green onions cut into 3 inch pieces, the sliced into strips
  • 12 medium shrimp cooked, peeled, and halved lengthwise

Hoisin Peanut Dipping Sauce:

  • 1 cup hoisin sauce
  • 1/4 cup smooth peanut butter
  • 1 tablespoon unseasoned rice vinegar
  • 2 cloves garlic crushed
  • 1 Thai chili stem removed, seeded, and chopped


  • In a large pot, bring water to a boil. Remove from heat and add rice noodles. Let sit until tender, 5-10 minutes. Drain, rinse with cold water, drain again, and set aside. Place each ingredient in a separate bowl around your work station. Fill a wide (at least 9 inch) pan or bowl with hot water, 1/2-1 inch deep.
  • Working with 1 sheet at a time, place rice paper wrapper in hot water and press to submerge for 15 seconds. Remove from water, lifting up to remove excess water. Place on work surface.
  • On the bottom third of the sheet, place about 1/4 cup of the rice noodles, a few pieces of lettuce, mint, cilantro, and green onion slices.
  • Lift the edge of the wrapper closest to the ingredients and roll over once, tucking and closing in the filling. Tightly fold in the sides and place 2 shrimp halves, cut side down, side by side on the roll. Finish rolling up the wrapper, enclosing the shrimp. Set on serving plate, seam side down. Repeat with remaining wrappers.
  • Serve immediately with dipping sauce.

Hoisin Peanut Dipping Sauce:

  • In a blender, add the hoisin sauce, peanut butter, vinegar, garlic, and chili. Blend until well combined. If the sauce is too thick, blend in about 1/4 cup warm water. Serve with salad rolls.