Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Gỏi cuốn are Vietnamese fresh rolls: soft rice paper wrapped around cooked shrimp, rice vermicelli, lettuce and herbs. They are light, cool and not fried.
Rolling takes a little practice. Work with one wrapper at a time and do not overfill.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Connor Scott McManus on Pexels; Photo 2: lee c on Pexels; Photo 3: Quang Nguyen Vinh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Fresh Spring Rolls (Gỏi Cuốn)
Description
Vietnamese fresh spring rolls with cooked shrimp, vermicelli, lettuce and herbs, served with a quick peanut dipping sauce.Ingredients
For the rolls
For the dipping sauce
Instructions
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Boil the shrimp in salted water for 2 to 3 minutes until pink and opaque all the way through. Drain, cool and halve lengthwise.
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Cook the vermicelli according to the packet, rinse in cold water and drain well.
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Whisk the peanut butter, hoisin, lime juice and enough warm water for a smooth, pourable sauce.
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Dip one rice paper in warm water for about 5 seconds until just pliable, and lay it on a damp board.
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Arrange lettuce, noodles, carrot, cucumber and herbs in the lower third, leaving a border on each side.
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Fold the bottom over the filling, tuck in the sides, then place 2 or 3 shrimp halves against the paper and roll up tightly.
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Serve the rolls right away with the sauce, or cover with a damp towel for up to 2 hours.
