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Vietnamese Spring Rolls (Gỏi Cuốn)

Yields8 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Vietnamese spring rolls are a refreshing, healthy dish made with rice paper wraps filled with shrimp, fresh vegetables, rice noodles, and herbs. They are served with flavorful dipping sauces like hoisin peanut sauce or fish sauce. These rolls are light, customizable, and perfect as an appetizer or light meal.

Vietnamese Spring Rolls

For the Rolls
 10 rice paper wraps (bánh tráng)
 ½ lb shrimp (medium-sized, peeled, deveined, and cooked)
 2 cups rice noodles (vermicelli, cooked and cooled)
 1 cup lettuce (butter, romaine, or green leaf, torn into pieces)
 1 cup fresh herbs: Mint leaves, Cilantro, Thai basil
 1 medium carrot (julienned or shredded)
 1 cucumber (julienned)
For the Hoisin Peanut Sauce
 ¼ cup hoisin sauce
 2 tbsp peanut butter (creamy)
 1 tbsp water (to adjust consistency)
 1 tsp soy sauce
 1 clove garlic (minced)
 chopped peanuts (for garnish)
For the Nuoc Cham Dipping Sauce (Optional)
 ¼ cup fish sauce
 2 tbsp lime juice
 1 tbsp sugar
 1 clove garlic (minced)
 1 small red chili (sliced, optional)
 2 tbsp water
Prepare the Ingredients
1

 

  1. Cook the Shrimp:

    • If using raw shrimp, boil them in salted water for 2-3 minutes or until pink and opaque. Drain and let cool.
    • Slice each shrimp in half lengthwise to create thinner pieces.

  2. Cook the Noodles:

    • Boil rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.

  3. Prepare Vegetables:

    • Julienne the carrot and cucumber into thin matchstick-like strips.
    • Wash and dry the lettuce leaves, herbs, and optional bean sprouts.
Make the Dipping Sauces
2

 

  1. Hoisin Peanut Sauce:

    • In a small saucepan, combine hoisin sauce, peanut butter, water, soy sauce, and minced garlic.
    • Heat gently over low heat, stirring until smooth and slightly thickened. Add water if the sauce is too thick.
    • Garnish with chopped peanuts before serving.

  2. Nuoc Cham Sauce (if using):

    • Mix fish sauce, lime juice, sugar, garlic, chili, and water in a small bowl until the sugar dissolves. Adjust to taste (more lime for acidity, more sugar for sweetness).
Assemble the Rolls
3

 

  1. Prepare the Rice Paper:

    • Fill a large bowl or shallow dish with warm water.
    • Dip one rice paper sheet into the water for 5-10 seconds until it softens. Do not over-soak—it will continue to soften as you assemble the roll.

  2. Fill the Roll:

    • Place the softened rice paper on a clean, flat surface (like a cutting board or damp towel).
    • Layer the fillings:
      • Lay 2-3 shrimp halves across the center.
      • Add a small handful of rice noodles, lettuce, herbs, and julienned vegetables on top.

  3. Roll It Up:

    • Fold the bottom edge of the rice paper over the filling.
    • Fold in the sides tightly, then roll the paper upward to seal. Keep the roll snug but be careful not to tear the rice paper.

  4. Repeat:

    • Continue until all rolls are assembled. Cover the finished rolls with a damp towel to prevent them from drying out.
Serving Suggestions
4

 

  • Arrange the rolls on a platter with the dipping sauces in small bowls.
  • Garnish with extra herbs, lime wedges, or chili slices for a colorful presentation.
Pro Tips
5

 

  • Make Ahead: Prep all ingredients in advance, but assemble the rolls just before serving to keep them fresh.
  • Customizable Fillings: Swap shrimp for grilled chicken, tofu, or omit for vegetarian rolls.
  • Prevent Sticking: Use a damp kitchen towel as your rolling surface to prevent the rice paper from sticking.

Nutrition Facts

0 servings

Serving size