Vietnamese Fresh Spring Rolls with Pork, Shrimp and dipping sauces

Vietnamese Fresh Spring Rolls with Pork and Shrimp, Goi Cuon

Make some allergy friendly Vietnamese inspired spring rolls, that is perfect to serve as an appetizer for a crowd or for a light summer time DIY meal for 4. Your final number of rolls might vary depending on how much or how little of each ingredient you or your dining companions use.

Course Appetizer, Main Course, Side Dish
Cuisine Asian
Keyword fresh spring rolls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 379 kcal
Author Sharon @ Nut Free Wok


  • 1 pork tenderloin*
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 2 teaspoon fish sauce
  • 1 small lime juiced
  • 1 14 oz package of dried rice noodles
  • 1 bag of salad greens I used bibb lettuce
  • 1 package of rice paper wrappers 8.5 inches
  • 1 pound of large cooked shrimp deveined, peeled, and tail off
  • dipping sauce of choice


  1. Cut a pork tenderloin in half like a hot dog bun and then in half lengthwise.
  2. Place the 4 pieces of pork tenderloin in a shallow dish and rub with the sugar, garlic powder, and salt and add the soy sauce, fish sauce, and lime juice and turn to coat, marinate for 15 minutes.
  3. Cook the pork tenderloin in a hot foreman grill (about 5 minutes) or in a broiler (about 10 minutes) until cooked through, no longer pink on the inside, and slightly crusty on the outside.
  4. Remove the pork from the grill or heat and allow it to cool down enough to cut into thin slices, set aside.
  5. Cut the shrimp in half lengthwise (check that they are deveined, peeled, and tail off), set aside (if you are using raw shrimp, boil in salted water for 3-5 minutes until it's cooked thru).
  6. Cook the rice noodle according to the package (takes about 3 minutes to boil the noodles), rinse with cold water, and then roughly cut into 6 inch strands, set aside.
  7. WHEN YOU ARE READY TO ROLL, Arrange all of your ingredients on a large work surface, you will also need a large bowl of warm water to dip the wrappers, a wooden cutting board, and a large clean serving platter for the finished rolls.
  8. Dip the rice paper wrapper in the bowl of warm water for 10-15 seconds until the wrapper is pliable, immediately place it down on your cutting board and it will continue to soften slightly.
  9. Work quickly to place in the middle of the lower half of the rice paper 3-4 pieces of shrimp (1.5-2 whole shrimps) in a row, some small pieces of pork on top of the shrimp, a small handful of lettuce, about 1/4 cup of rice noodles.
  10. Fold the bottom edge over the noodles, greens, and meat and then press down with your fingers while squeezing the roll together toward you.
  11. Keep one hand on the roll then fold over the left and right sides, and roll the wrap up and place it on your serving plate seal side down.
  12. Cut the rolls in half, serve them with a dipping sauce

Recipe Notes

*You can also prepare the pork tenderloin even more simply and free of the top 8 allergens by simmering it in a 3-4 quart sized pan with just enough water to cover the pork tenderloin, 1 tablespoon of sugar, and 1 teaspoon of salt. After the water starts to boil, lower the temperature and simmer for 20 minutes.