Vietnamese Recipes & Cuisines (Salad)

Fresh Salad Rolls Recipe

(Goi Cuon)

Ingredients : Makes 8 rolls

25 g

8 sheets

100 g



2-3 sprigs

2-3 sprigs

50 g


100 g

200 g

Dried fine rice vermicelli

Vietnamese rice paper, sprinkled with water to soften


Cucumber, thinly sliced

Carrot, thinly sliced

Mint leaves

Thai basil leaves

Bean sprouts

Chinese chives, cut into 2

Pork belly, cooked and sliced

Tiger shrimps, deveined, cooked, peeled and sliced lengthwise in half

Peanut sauce, to serve

Method :
  • Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes.

  • Rinse under cold water, drain and set aside.

  • Place a sheet of rice paper on a plate. Arrange lettuce, cucumber, carrot, mint leaves, basil leaves, bean sprouts, chives and vermicelli on the rice paper, along the edge closest to you.

  • Top with slices of pork and shrimps.

  • Fold the edge of the rice paper closest to you over the filling. Then fold the left and right hand sides over and roll the spring roll away from you to form a neat parcel.

  • Continue to make 7 more rolls.

  • Serve with peanut sauce as a dip.

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