Goi cuon are the fresh, light cousins of the fried spring roll — soft rice paper wrapped around prawns, pork, vermicelli noodles and a generous tangle of herbs. No deep-frying, no heaviness, just clean, bright flavours.
Every bite delivers that classic Vietnamese balance: sweet prawn, savoury pork, soft noodles and the fresh punch of mint, all dragged through a rich hoisin-peanut dipping sauce.
Rolling takes a little practice, but by your third roll you'll have the hang of it. They're brilliant as a starter, a light dinner, or a make-together meal where everyone rolls their own at the table.
