Gỏi cuốn (Vietnamese Fresh Spring Rolls)
Vietnamese fresh spring rolls: shrimp, vegetables, and rice vermicelli wrapped in rice paper. Barely any cooking, light and healthy, and irresistible with a savory peanut dipping sauce.
Ingredients
- Rice paper wrappers · 22cm8 sheets
- Cooked shrimp · halved lengthwise16
- Rice vermicelli · cooked80 g
- Lettuce or butterhead8 leaves
- Cucumber · julienned0.5
- Carrot · julienned0.5
- Cilantro, mint, basil · herbs, optional1 handful
- Peanut dipping sauce
- Hoisin sauce3 tbsp
- Peanut butter1 tbsp
- Water · to thin3 tbsp
- Lime juice1 tsp
- Chopped peanuts · to garnish1 tbsp
Steps
- ⏲ 7 min
Cook the vermicelli per the package, rinse in cold water, and drain. Cook the shrimp and halve them lengthwise. Prep the vegetables and herbs.
- ⏲ 2 min
Stir the sauce (hoisin, peanut butter, water, lime juice) together and top with chopped peanuts.
- ⏲ 1 min
Fill a wide dish with warm water, dip a rice paper 5–8 seconds, and lay it on a board (it firms up but softens quickly).
- ⏲ 1 min
On the lower third, layer lettuce, vermicelli, cucumber, carrot, and herbs, and begin rolling tightly.
- ⏲ 1 min
Halfway, fold in the sides, lay 2–3 shrimp cut-side up near the top, then finish rolling to seal.
Roll the rest the same way and serve right away with the dipping sauce (keep the rolls apart so they don't stick).
Tips & Variations
Variations
- Vegetarian: Swap shrimp for tofu, avocado, or mushrooms.
- With pork: Add thin-sliced boiled pork alongside the shrimp.
- Nuoc cham sauce: Fish sauce, lime, sugar, garlic, and chili for a tangy dip.
- Mango & mint: Add seasonal fruit for a fresh twist.
Tips
- Pull the rice paper while still slightly firm — it softens fast and won't tear.
- Don't overfill or the rolls burst.
- Place the shrimp cut-side out near the end so they show through prettily.
- Best eaten fresh; if storing, cover with a damp towel to keep them from drying.
- Dip and roll one wrapper at a time so they don't stick together.
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