How to Make Vietnamese Pork Spring Roll (Traditional & Healthy Version)
Vietnamese Pork Spring Rolls, known locally as 'Goi Cuon', are a fresh and vibrant lunch option that beautifully reflect the multicultural tapestry of Malaysian cuisine. In Malaysia, this dish is commonly enjoyed by the Vietnamese diaspora and food enthusiasts who appreciate light, wholesome meals packed with herbs and local flavors. Our vegetarian adaptation is inspired by Malaysian ingredients like daun ketumbar (coriander leaves), taugeh (bean sprouts), and locally-grown lemongrass, making it a perfect harmony of Vietnamese origins with a Malaysian twist. Unlike the deep-fried popiah, these spring rolls are not fried, keeping them light and refreshing—ideal for our tropical climate. The translucent rice paper wraps around a colorful medley of vegetables, tofu, and aromatic herbs, making each bite a crunchy, juicy, and fragrant experience. The accompanying dipping sauce, infused with limau nipis (lime) and a hint of cili padi (bird’s eye chili), delivers a tangy punch that Malaysians love. Enjoyed as a lunch or light snack, these rolls are a popular choice at gatherings, pasar malam, or as a quick, healthy meal at home.
Ingredients
- 6 sheets Rice paper wrappers (Bánh tráng)
- 100g Firm tofu (cubed, pressed)
- 1 medium Carrot (julienned)
- 1 small Cucumber (julienned)
- 1 cup Bean sprouts (taugeh, rinsed)
- 1/2 cup Fresh coriander (daun ketumbar, chopped)
- 1/4 cup Fresh mint leaves (daun pudina)
- 4 leaves Lettuce leaves (romaine or butterhead, torn)
- 1 stalk Lemongrass (finely minced)
- 2 tbsp Roasted peanuts (crushed, for garnish)
- 2 tbsp Soy sauce (reduced sodium)
- 2 tbsp Lime juice (limau nipis, for dipping sauce)
- 1 small Bird's eye chili (cili padi, finely chopped (optional))
- 1 tsp Brown sugar (gula perang)
Step-by-step instructions
Step 1 · Press and cube the firm tofu
Press and cube the firm tofu. In a non-stick pan, lightly sauté tofu cubes with minced lemongrass until golden brown. Set aside to cool.
Step 2 · Julienne the carrot and cucumber
Julienne the carrot and cucumber. Rinse and drain bean sprouts (taugeh). Prepare fresh herbs: chop coriander and mint, and tear lettuce leaves into large pieces.
Step 3 · Fill a large shallow dish with warm water
Fill a large shallow dish with warm water. Dip each rice paper wrapper for 10-15 seconds until pliable but not too soft.
Step 4 · Lay softened rice paper on a clean damp towel
Lay softened rice paper on a clean damp towel. Arrange lettuce, tofu, carrot, cucumber, taugeh, coriander, and mint on the lower third of the wrapper.
Step 5 · Fold the sides over the filling
Fold the sides over the filling, then roll up tightly from the bottom like a popiah. Repeat for all wrappers.
Step 6 · For the dipping sauce
For the dipping sauce, mix soy sauce, lime juice, brown sugar, and optional cili padi in a small bowl. Stir well until sugar dissolves.
Step 7 · Cut spring rolls in half
Cut spring rolls in half. Arrange on a platter, sprinkle with crushed peanuts, and serve with dipping sauce.
Why this recipe is healthy
These spring rolls are a healthy choice because they are not deep-fried, use little oil, and are loaded with fresh, natural Malaysian vegetables and herbs. The inclusion of tofu increases protein, while replacing pork makes it vegetarian-friendly and reduces saturated fat. The light, tangy dipping sauce is lower in sugar and sodium, supporting a balanced diet. This dish is ideal for those seeking a nutritious, satisfying lunch without compromising on flavor.
A note on tradition
In Malaysia, spring rolls are enjoyed by various communities, especially in urban areas like Kuala Lumpur and Penang, where Vietnamese and local influences blend seamlessly. Fresh spring rolls are a popular choice at Malaysian food bazaars and multicultural gatherings, symbolizing health and abundance. Vegetarian versions are especially favored during health-conscious events or for those observing meatless days.