Dish · vietnamese
Goi Cuon
Rice paper wrapped around vermicelli, shrimp, lettuce, and mint, rolled tight and served cold with a peanut or fish-sauce dip, no cooking involved once the fillings are ready.
Where it comes from
The rolls developed as a lighter, uncooked counterpart to fried spring rolls, using rice paper that only needs a quick dip in water to soften before rolling.
What cooks argue about
Cooks argue over soaking the rice paper: barely wet so it firms as it sits, or fully softened, which rolls easier but turns sticky and tears if held too long.
Versions
Nobody has published a goi cuon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
mint