GOI CUON (SALAD ROLLS) OR FRESH SUMMER ROLLS / by Eric Monteiro

Some sources say that Vietnamese Spring Rolls, originally from China, started as a pancake filled with spring vegetables, providing a welcome relief from a long winter of preserved foods.

Vietnamese Spring Roll with Shrimp

Vietnamese Spring Roll with Shrimp

Known as Gòi Cuõn (salad rolls,) Vietnamese Spring Rolls are served at room temperature or cooled, but never deep fried. In the USA, they are often referred to as Summer rolls, and in 2011, CNN GO gave them a spot on the "The World's 50 Most Delicious Foods" list.

This traditional Vietnamese delicacy typically includes an array of fresh ingredients like basil, cilantro, lettuce, cucumbers, garlic, carrot, chives and rice vermicelli, all wrapped in translucent, moistened rice paper (Bánh Tráng.) Spring rolls frequently include slivers of pork, chicken, shrimp or tofu, and are always accompanied by a dipping sauce such as Hoisin Sauce (peanut) or Nuoc Cham (fish sauce.)

Our menus for catering Miami and South Florida events offer a few versions of the Fresh Summer Roll or Vietnamese Spring Roll. As part of an authentic Asian inspired menu, we offer the traditional Vietnamese roll with shrimp and we cater to vegans with an exclusively plant-based Summer Roll that’s typically served as an hors d’oeuvre.

Thierry’s Fresh Summer Rolls, A Delicious Vegan Hors D’oeuvre

Thierry’s Fresh Summer Rolls, A Delicious Vegan Hors D’oeuvre

MAKE THEM YOURSELF

Goi Cuon are fairly easy to make at home. They’re also a great recipe to prep with kids because you can customize the rolls with your own combination of herbs, sprouts, veggies and noodles, they’re healthy and don’t require any actual cooking!

Ingredients:

  • Thin rice noodles (mai fun)

  • Firm tofu, Thinly Sliced

  • Rotisserie chicken, Shredded

  • Cooked shrimp, halved lengthwise

  • Cucumber Sliced into matchsticks

  • Carrot Sliced into matchsticks

  • Bell pepper, Sliced Thin

  • Avocado Slices

  • Bean Sprouts

  • Red Chile, Sliced Thin

  • Basil

  • Cilantro

  • Mint

Preparation:

  • Boil water, remove from heat, then soak thin rice noodles for a few minutes. Rinse in cold water.

  • Soak round rice-paper wrappers in a baking dish filled with warm water for about 20 seconds. They should be soft but not limp.

  • Lay a rice-paper flat and fill with rice noodles and your choice of vegetables or protein.

  • Tuck in the ends and wrap them up tightly, like a burrito.

  • Serve with a simple Ponzu or Peanut Sauce. You can either make your own sauce or use store bought.