Comments on: Goi Cuon with Peanut Hoisin Dipping Sauce

By: Suzanne

Suzanne — Tue, 05 Jan 2010 19:41:34 +0000

I found the recipe to be too salty and too much peanut butter. I would suggest leaving out the soy sauce and reduce to 2 tbl spoons peanut butter.

But thanks for suggesting to use pork or shrimp stock instead of water!

By: Thu

Thu — Fri, 19 Jun 2009 18:34:57 +0000

Thank u for the recipe. The photos are making me hungry!

I can eat like 15 of these!!

I substitute mine with chicken breast + shrimp.

By: L

Sun, 08 Mar 2009 18:25:54 +0000

I love goi cuon! it’s such a healthy food. I know restaurants serve this as appetizer but I just eat it for dinner sometimes. my roomate and I just have a bunch of people over and have them roll their own! it’s so much FUN!

We found this website that sells you all the stuff you need (well, minus the fresh food which you have to get from the grocery store). check it out: pantryinabox.com — they also have vietnamese coffee which i also LOVE!

By: Jeff

Jeff — Sat, 29 Nov 2008 14:48:12 +0000

Thanks for the dipping sauce recipe! We have been looking all over for a recipe for that dipping sauce :)

By: For the Love of Peanut Butter

For the Love of Peanut Butter — Mon, 17 Nov 2008 17:58:30 +0000

THanks for this recipe-I am sending it to my father who loves this Vietnamese specialty :-)

By: sweet ajax

sweet ajax — Sun, 02 Nov 2008 03:23:53 +0000

i loveeeeeeeeeee it,

thx

By: Bernadette

Bernadette — Wed, 23 Jul 2008 04:12:54 +0000

Hi Chuck! I was sitting here drooling and thinking out loud that I should make some, but I was wondering about the soybean sauce, what should I be looking for in the store. My brilliant husband suggested I delurk and ask you. Salad rolls don’t usually excite him but your pictures are getting his attention.

By: Jessica

Jessica — Tue, 01 Jul 2008 21:14:26 +0000

You genius! Thank you! We live in Nebraska, and with the constant opening-and-closing of Vietnamese restaurants here, we have been decidedly without a good place to find goi cuon for at least three years – no one in town makes decent spring rolls. Looks like I’ll be scrambling for rice paper wrappers tomorrow.

By: kyle

kyle — Wed, 14 May 2008 00:09:08 +0000

fantastic construction sequence!! I can vouch for these rolls: they are the real deal!

By: Chuck

Chuck — Tue, 22 Apr 2008 19:47:30 +0000

Emily, I have always used warm/hot water to dip my rice paper. It’s just how my family does it. I’ve seen other people recommend cold water. Next time, I’ll try both cold and hot water and post the results.

The brand of banh trang is the key to get a bunch stacked without sticking. Some brands are much stickier than others and some are thicker, which are more forgivable when pulling them apart. I need to test the Double Parrot/Rose brand we use to see if they are stackable.

My mom and her friends use a plastic divider to keep the sheets of rice paper separated. I think you’ll find them at a good Asian supermarket.