Gỏi Cuốn (Vietnamese Fresh Spring Rolls)
Vietnamese fresh spring rolls, or Gỏi Cuốn, are a vibrant and refreshing dish that highlights the beauty of simplicity in Vietnamese cuisine. Wrapped in translucent...
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 sheets rice paper
- 8 lettuce leaves butter lettuce or green leaf lettuce works well
- 1 medium carrot julienned into thin strips
- 100 gram vermicelli noodles
- 8 cooked shrimp sliced in half lengthwise, optional, for traditional flavour
- 1 small cucumber julienned
- fresh herbs e.g., mint, Thai basil, or coriander
- 100 gram cooked pork belly or cooked chicken optional and thinly sliced or shredded
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 teaspoon sriracha or chilli sauce optional
- Crushed peanuts for garnish
Instructions
- 1
Julienne the carrot and cucumber. Cook the vermicelli noodles according to the package instructions, rinse under cold water, and drain well. If using shrimp, slice them in half lengthwise. Prepare any additional protein of your choice, like pork or chicken.
- 2
Fill a shallow dish or large plate with warm water. Have all your ingredients ready to assemble near a clean work surface.
- 3
Dip one rice paper sheet into the warm water for about 5–10 seconds, just until soft and pliable. Lay it flat on a clean surface or damp towel.
- 4
Start with a lettuce leaf laid flat on the rice paper. Add a few strips of carrot, cucumber, and some vermicelli noodles. Place a shrimp half or a piece of your chosen protein on top. Add a few fresh herb leaves.
- 5
Fold the sides of the rice paper inward, then roll tightly from the bottom to enclose the fillings completely.
- 6
In a small bowl, mix hoisin sauce, peanut butter, water, and sriracha. Adjust to taste. Sprinkle crushed peanuts on top for garnish.
- 7
Arrange the spring rolls on a plate and serve with the dipping sauce.