Goi Guon (Vietnamese Salad Rolls)

vVetnamese spring rolls, goi guon

Salads can be presented in many ways but this Vietnamese version called Goi Guon relies on rice paper to wrap salad in its tasty embrace. 

Serves 4-6; Preparation time: 25-30 minutes Cooking time: 30 minutes


  • 12 dried rice paper wrappers – to be 8 in in diameter.
  • 500ml water for boiling
  • 250g/8 oz fresh prawns and/or shrimps – the tails could be kept for decoration
  • 250g/8 oz lean pork 
  • 100g/4oz dried rice vermicelli – needs blanching for 2 minutes in hot water and then rinsed in cold water. Drain.
  • 1 cos type lettuce, separate the leaves and wash separately.
  • 1 carrot, grated
  • 1 baby cucumber, quarter and then slice to matchsticks
  • handful of cilantro/coriander leaves, cut and shredded
  • Peanut dipping sauce /Nuoc Leo for the wrapped rolls


  1. Prepare the peanut dipping sauce.
  2. Boil in a saucepan, the water and add the spring onion. Poach the pork for up to 10 minutes until relatively tender. Remove and allow to cool.
  3. Slice the pork into thin strips.
  4. Using the same water in the saucepan, add the fresh prawns and briefly cook for 2 minutes so they are pink but only just cooked. The prawns may need deveining and halved lengthwise.
  5. The salad roll is prepared by dipping the rice paper wrapper in a bowl of water to soften. Place on a dry surface. Put a lettuce leaf on the wrapper, closer to one edge.
  6. Top with pork strips, vermicelli, carrot and cucumber.
  7. Fold the closest edge of the wrapper over the filling. Fold in the sides to make an envelope and then roll up halfway.
  8. Place the two halves of a prawn side by side, along the roll and garnish with cilantro leaves.
  9. Keep rolling tightly and complete the remaining folding.
  10. Repeat with the other rice wrappers.
  11. Arrange the salad rolls (gui guon) on a serving dish. Add peanut dipping sauce for these rolls to be dipped in.

Revised recipe from 23rd July 2014.

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