Goi Cuon
A fresh and healthy Vietnamese appetiser enjoyed with a spicy dipping sauce.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4
Tagged in: Appetizers, Recipes


Salt; 2 tbsp.

Rice vermicelli; 1 bag

Assortment greens; (lettuce, bean sprouts, garlic chive, Thai basil and mint)

Vegetable oil; 2 tsp.

Garlic cloves; 2; minced

Hoisin sauce; 1/3 cup

Peanut butter; 1/2 cup

Garnish- Toasted peanut and sriracha sauce for spiciness


  1. Wash and process all the vegetables and set aside.
  2. Cook the rice vermicelli as per package directions, drain excess water, rinse and set aside to cool.
  3. To make the roll, rehydrate rice paper, one at a time in warm water. On one end of the rice paper, add a bed of noodles and an assortment of greens.
  4. Start rolling up the filled end, tightly tucking in as you roll up. Tuck in the sides when you are half-way through rolling.
  5. In a small sauce pan, heat up vegetable oil and add minced garlic to sauté until fragrant. Add hoisin sauce and peanut butter and whisk until smooth. Add a splash of water or vegetable stock and simmer for a thick consistency.
  6. Add Sriracha for a spicy kick and garnish with toasted peanuts.

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Vietnamese Pho (Vegetarian Noodle Soup)