Fresh Vietnamese Spring Rolls with Shrimp and Herbs

Goi cuon are the unfried answer to a spring roll: everything goes in raw or quickly poached, then wrapped in a sheet of softened rice paper so you can see the layers of herbs and shrimp right through the wrapper. They take a little practice to roll neatly, but even a slightly messy one tastes exactly the same.

Because nothing here is fried and the filling leans heavily on shrimp, rice noodles, and fresh herbs, these come together as a genuinely light meal or snack, with the mint and Thai basil adding a freshness that a lot of people find easier on the stomach than heavier fried appetizers. The peanut-hoisin sauce on the side adds richness without needing to be piled onto the rolls themselves.

Make a big batch for a group — they're one of the few finger foods that actually get more fun to eat with more hands rolling alongside you.