Crispy Vietnamese Spring Rolls (Goi Cuon)
A popular Vietnamese appetizer or snack made with shrimp, noodles, and fresh herbs. Serve with your favorite dipping sauce.
Ingredients
- ●1 package rice noodlespreferably fresh
- ●1 pound shrimppeeled and deveined
- ●1 cup vibrantshredded carrot and daikon mix
- ●1 cup goishredded cabbage
- ●1 cup cuonshredded mint leaves
- ●2 stalks lemongrassminced
- ●2 tablespoons fish sauceor to taste
- ●2 tablespoons rice vinegaror to taste
- ●1 cup vegetable oilfor frying
Instructions
- 1
Soak the rice noodles in warm water for 10-15 minutes, or according to package instructions.
- 2
Cut the shrimp into small pieces and set aside.
- 3
In a large bowl, combine the vibrant, goi, and cuon. Add the lemongrass, fish sauce, and rice vinegar. Mix well.
- 4
Add the shrimp to the bowl and mix until they are evenly distributed.
- 5
Cut the soaked noodles into smaller pieces and add them to the bowl. Mix well.
- 6
Heat the vegetable oil in a large skillet over medium-high heat.
- 7
Using a spoon, drop small amounts of the noodle mixture into the hot oil and flatten slightly.
- 8
Fry the spring rolls until they are golden brown and crispy, about 2-3 minutes per side.
- 9
Remove the spring rolls from the oil and drain on paper towels.
- 10
Serve the spring rolls hot with your favorite dipping sauce.