Vietnamese Summer Rolls (Goi Cuan)

One of Vietnam's most popular menu items, Vietnamese Summer Rolls (Goi Cuan) are full of fresh, crispy textures and wonderful herbaceous aromas.

Goi cuon literally translates into English as "mix salad rolled." For a twist, we dip our rice paper in jasmine tea, which gives the finished product a great aroma. You can serve these rolls alongside a stir fry, fried rice, or—my favorite—ramen!

How to Make Vietnamese Summer Rolls

1. Dip wrappers into prepared tea.
2. Asseble wrappers using filling ingredients.
3. Continue to assemble & roll summer rolls.
4. Make dipping sauce.
5. Serve together.

Full directions for how to make Vietnamese Summer Rolls are in the printable recipe card below.

Vietnamese Summer Rolls FAQs

Can I use a different tea?

Of course—you can use whatever kind of tea you prefer for this recipe! In fact, you can use whatever filling ingredients you prefer, too. Don't like mushrooms? Take them out. Want to add some baked tofu? Go for it.

How should I store summer rolls?

If you need to store your summer rolls for later, place them on very lightly oiled wax paper, separated about ½ inch apart to prevent sticking.

Here are more tasty vegan appetizers.

Recipe

Vietnamese Summer Rolls (Goi Cuan)

One of Vietnam's most popular menu items, Vietnamese Summer Rolls (Goi Cuan) are full of crispy textures and wonderful herbaceous aromas.

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Servings: 24 rolls

Calories: 125kcal

Author: Veg Kitchen

Ingredients

• 24 rice paper spring roll wrappers round
• 2 heads butter lettuce ribs removed, leaves separated; leaves should be about 4x4" or so—if they are larger, cut to approximate size
• 6 cups jasmine tea

Filling

• 8 oz thin rice vermicelli noodles cooked until tender and cooled
• 1 ½ cups enoki mushrooms
• ½ cup Thai basil leaves whole
• ½ cup cilantro chopped
• ½ cup mint chopped
• 1 ½ cups bean sprouts
• 1 ½ cups fried tofu cut into long, thin strips
• ½ cup scallions thinly sliced into long strips
• 2 carrots julienned
• 1 English cucumber seedless; cut into long strips

Cashew-Hoisin Dipping Sauce

• 3 tbsp cashew butter
• 1 tbsp vegetable oil
• 4 cloves garlic minced
• 1 tbsp chili garlic sauce
• ⅓ cup hoisin sauce
• 2 tbsp water
• 1 tbsp sugar

Instructions

• Prepare tea and keep warm.
• Dip each piece of rice paper into the warm tea, coating both sides with liquid. it should immediately become translucent and pliable.
• Place the wrapper on a clean counter or cutting board and center a small piece of the lettuce in the middle of the rice paper.
• Continue to place a little bit of each of the filling ingredients inside the roll, being careful not to put in too much. The roll should be about an inch (~2 cm) in diameter.
• Fold bottom third of rice paper over fillings, fold over both ends to "tuck in" the fillings, and wrap up.

Cashew-Hoisin Dipping Sauce

• Heat oil in a small pan over medium heat.
• Add garlic and fry 30 seconds until lightly browned.
• Add the rest of the ingredients and simmer on very low heat for about 10 minutes. If the mixture is too thick, add one more tablespoon of water.
• Serve summer rolls with dipping sauce.

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 230mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This recipe is courtesy of Vegetarian Recipes and Cooking, contributed by Chris Hornbeck.