Vietnamese Fresh Spring Rolls (Goi Cuon)

Fresh Vietnamese spring rolls (gỏi cuốn) with shrimp, herbs, rice noodles, and two easy dipping sauces for a light meal or appetizer.

These Vietnamese fresh spring rolls (Gỏi Cuốn) are one of my all-time favorite meals, especially during the summer months. They are fresh, colorful, satisfying, and require very little actual cooking, making them perfect for those hot days when you don’t want to turn on the stove for long.
While they’re often served as an appetizer at Vietnamese restaurants, I honestly think they make a wonderful light lunch or dinner too. They have everything I love in one bite—tender shrimp, soft rice vermicelli noodles, crisp vegetables, fragrant herbs, and chewy rice paper wrappers. Every bite is fresh and full of texture.
One of the things I love most about making gỏi cuốn at home is how customizable they are. Sometimes I use Vietnamese ham (chả lụa), other times leftover grilled chicken, roast pork, or simply more vegetables if I want to keep things lighter. It’s also a fun meal for family gatherings because everyone can assemble their own spring rolls with their favorite fillings.
Personally, I’m perfectly happy dipping mine into a simple homemade nước chấm, the classic Vietnamese fish sauce dipping sauce that is bright, tangy, salty, and slightly sweet. My kids, however, always reach for the creamy peanut dipping sauce instead, so I almost always make both. Having two dipping sauces means everyone gets exactly what they like.
Whether you’re making these for a summer picnic, meal prep, a light dinner, or entertaining guests, these fresh spring rolls always disappear quickly.

Why you’ll love this recipe

1. Fresh, light, and incredibly satisfying.
2. Perfect for hot summer days because it requires minimal cooking.
3. Great as an appetizer, lunch, or light dinner.
4. Easily customizable with different proteins and vegetables.
5. Naturally dairy-free.
6. Both dipping sauces are easy to make.
7. Perfect for entertaining since guests can build their own rolls.
8. Great for meal prep—prepare all the fillings ahead and assemble when ready to eat.

Ingredients & Substitutions

1. Shrimp gives these spring rolls their classic flavor and beautiful presentation. I like cooking shell-on shrimp because they stay straighter while cooking. You can substitute cooked chicken, roast pork, grilled pork, grilled beef, crab sticks, tofu, or simply omit the meat altogether for a vegetarian version.
2. Vietnamese ham (Chả lụa) adds another traditional layer of flavor and texture. If you can’t find it, use roast pork, grilled chicken, turkey slices, leftover steak, or simply add extra shrimp.
3. Rice vermicelli noodles make the rolls filling without feeling heavy. Be careful not to overcook them. If needed, you can reduce the amount or omit them for a lower-carb version, although the texture will be different.
4. Rice paper wrappers are essential for authentic gỏi cuốn. Look for wrappers about 8 inches (20 cm) in diameter. Different brands soften at different speeds, so adjust the soaking time accordingly. I like rice paper made with both rice flour and a bit of tapioca flour for that soft and slightly bouncy texture
5. Lettuce creates a crisp layer inside the rolls and helps protect the rice paper from sharper ingredients. Romaine, butter lettuce, or green leaf lettuce all work well.
6. Cucumber adds refreshing crunch. Seedless English cucumber works especially well because it contains less moisture.
7. Fresh mint gives the spring rolls their signature freshness. You can also add Thai basil, Vietnamese coriander (rau răm), or cilantro for even more flavor.
8. Chives are optional but give the rolls their classic restaurant appearance. Long green onions can also be used if you don’t have chives.
9. For the nước chấm dipping sauce, you’ll need fish sauce, warm water, sugar, lime juice, and fresh chili. The balance should be sweet, tangy, salty, and refreshing. Adjust the sugar or lime juice to your taste.
10. For the peanut dipping sauce, creamy peanut butter creates a rich, smooth base while hoisin sauce, fish sauce, vinegar, and Sriracha add depth and balance. Chunky peanut butter also works if you enjoy extra texture.

Tips for success

1. Don’t soak the rice paper too long. Slightly firm wrappers are much easier to roll.
2. Prepare all the fillings before you start assembling.
3. Keep finished rolls covered with a damp towel or plastic wrap so they don’t dry out.
4. Don’t overfill the rolls or they may tear.
5. Drain the noodles well to prevent soggy spring rolls.
6. Roll firmly but gently to keep everything compact.

Variations

1. Use grilled lemongrass chicken.
2. Add grilled pork belly.
3. Make vegetarian rolls with tofu and extra vegetables.
4. Add avocado for extra creaminess.
5. Include Thai basil or cilantro along with the mint.
6. Add shredded carrots, purple cabbage, or mango for extra color and crunch.

Make Ahead

The fillings can all be prepared up to 3 to 4 days in advance and stored separately in airtight containers in the refrigerator.
I do not recommend assembling the spring rolls ahead of time if you can avoid it. Rice paper tends to harden after refrigeration, making the rolls much less enjoyable.
If you need to assemble them slightly ahead, they can sit at room temperature for about 2 hours. Cover them with a damp towel or plastic wrap to keep the wrappers soft.

Storage

1. Leftover fillings can be refrigerated for up to 4 days.
2. The nước chấm keeps well in the refrigerator for up to 1 week.
3. The peanut sauce keeps for about 5 days in the refrigerator. If it thickens, simply stir in a little warm water before serving.
4. Assembled spring rolls are best enjoyed the same day. They don’t taste good after storing in the fridge because the rice paper turns hard and dry

Frequently Asked Questions

1. Can I make these vegetarian?
   Absolutely. Replace the shrimp and ham with tofu, mushrooms, or additional vegetables.
2. Why are my rice paper wrappers tearing?
   They were likely soaked too long or overfilled. Soak only until just pliable and avoid adding too much filling.
3. Can I freeze fresh spring rolls?
   No. Rice paper becomes unpleasantly chewy after freezing and thawing.
4. Can I prepare them for a party?
   Yes. Prepare all the fillings ahead of time and let guests assemble their own, or roll them within two hours of serving and keep them covered with a damp towel.

Serving Suggestions

These fresh spring rolls are wonderful served on their own as a light meal or appetizer. They also pair beautifully with Vietnamese iced coffee, iced jasmine tea, or fresh fruit smoothies. If you’re serving them as part of a larger Vietnamese-inspired meal, they go wonderfully with grilled meats, vermicelli noodle bowls, or a light soup. No matter how you serve them, don’t skip the dipping sauces. I always make both because I can never decide which one I love more, even though I usually reach for the bright, tangy nước chấm while my kids happily devour every roll with the creamy peanut sauce.