Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

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 rice paper, these rolls showcase a medley of colourful ingredients like crisp lettuce, julienned carrots, vermicelli noodles, and fragrant herbs. Often paired with shrimp, pork, or chicken, they offer a delicate balance of textures and flavours that make every bite a delightful experience.

What sets these spring rolls apart is their versatility. Whether served as an appetiser, snack, or light meal, they’re a crowd-pleaser that can be easily customised to suit dietary preferences. Vegetarians can enjoy them with tofu or extra veggies, while those craving more protein can include tender slices of pork belly or grilled chicken. Paired with a creamy and slightly spicy peanut dipping sauce, these rolls are as satisfying as they are nourishing.

Making Vietnamese spring rolls at home is a fun and interactive way to explore this beloved dish. With a bit of practice and fresh ingredients, you can create a plate of vibrant rolls that are perfect for sharing. Whether you’re hosting a dinner party or simply looking for a wholesome treat, these spring rolls bring a taste of Vietnam straight to your table.

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

    • Preparation: 20 min
    • Cooking: 10 min
    • Ready in: 30 min

    Ingredients

    Main Ingredients:

    • 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)

    Dipping Sauce:

    • 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.

    Nutritional Information

    • Per serving
    • Energy: 230 kcal / 961 kJ
    • Fat: 8 g
    • Protein: 10 g
    • Carbs: 28 g