Goi Cuon

While in Vietnam, we ate rice paper rolls almost everyday. So light, so fresh. We took a cooking class one day at the resort in Dalat, and we learned to make them. All the work is in the preparation, as you will see.

Goi Cuon - Vietnamese Hand Rolls

10 pieces dried rice paper
10 grams boiled, sliced pork/ boiled peeled shrimp/ or tofu*
50 grams lettuce and herbs (mint, basil, corriander)
50 grams thinly sliced red pepper, green pepper, cucumber and carrot (long thin strips)
30 grams chives

*We used firm tofu that was marinated in soy sauce and garlic and then grilled, chilled and finally sliced into thin strips

If you are confused by the metric measurements, don't worry. All you really need is a pile of each ingredient. You will grab a little of each item for one roll. Here was the pile that we started with in our class.




Select one circle of dried rice paper. It will be pretty translucent with grooves on one side that feel rough to the touch. Place that rough side up on a cutting board or work surface. Dip your fingers in a little water and brush it across the rice paper. Let it sit and get soft for one minute.

Next, take the top third of the rice paper circle and fold it down to create a flat edge. Now you fill your roll. Pick up a few pieces of lettuce, some red and green pepper, cucumber, carrots and herbs and lay them in the center of the roll, perpendicular to the flat edge you just created. To make it pretty, you will want to arrange it so 1/3 of the stuffing is peeking out of the top of the roll (i.e., positioned above the flat edge). Then add two or three strips or pieces of your protein - the pork, shrimp or tofu. You will want all of these items grouped together in the center of the roll for easier turning.

Once the roll is stuffed, then fold the bottom third of the rice paper up over the bottom of your stuffing. You may have to wet it a little more at this point. Then take one side of the paper (left or right), place it over the stuffing and roll it up. The first turn should be firm and tight. On subsequent turns go slowly. It is just like rolling sushi, actually.

For presentation, you can arrange your rolls as you like. Our chef cut the bottoms of some off in different heights and then tied three together with a chive blossom stalk (see first picture). You could also arrange them in a pile, like this.



Vietnamese rolls are not complete without spicy fish sauce for dipping.

Spicy Fish Sauce


2 Tbs. plain fish sauce
1 Tsp. lime juice
2 Tbs. sugar
1 Tsp. red chili, seeded and finely chopped
1 Tsp. crushed garlic
2 Tbs. blended peanut (optional)

Serve with a pile of fresh herbs and enjoy!