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Fresh Spring Rolls (Gỏi Cuốn)

Vietnamese spring rolls (illustrative)
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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.

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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.

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: ,
Servings: 4
Description
Vietnamese fresh spring rolls with cooked shrimp, vermicelli, lettuce and herbs, served with a quick peanut dipping sauce.
Ingredients
    For the rolls
  • 12 rice paper wrappers
  • 12 medium shrimp (peeled)
  • 100 g rice vermicelli
  • 1 small lettuce (leaves separated)
  • 1 carrot (cut into thin sticks)
  • 1 cucumber (cut into thin sticks)
  • 1 handful fresh mint
  • 1 handful cilantro
    • For the dipping sauce
  • 3 tbsp peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 2-3 tbsp warm water (to thin)
Instructions
  1. 1
    Boil the shrimp in salted water for 2 to 3 minutes until pink and opaque all the way through. Drain, cool and halve lengthwise.
  2. 2
    Cook the vermicelli according to the packet, rinse in cold water and drain well.
  3. 3
    Whisk the peanut butter, hoisin, lime juice and enough warm water for a smooth, pourable sauce.
  4. 4
    Dip one rice paper in warm water for about 5 seconds until just pliable, and lay it on a damp board.
  5. 5
    Arrange lettuce, noodles, carrot, cucumber and herbs in the lower third, leaving a border on each side.
  6. 6
    Fold the bottom over the filling, tuck in the sides, then place 2 or 3 shrimp halves against the paper and roll up tightly.
  7. 7
    Serve the rolls right away with the sauce, or cover with a damp towel for up to 2 hours.
Note
Cook shrimp thoroughly. Contains shellfish, peanuts and soy. Use a nut-free sauce if needed.
Read it online: https://culinary-artisan.com/recipe/fresh-spring-rolls/