Vietnamease Spring Rolls

Here’s a simple and delicious recipe for Vietnamese Spring Rolls (Gỏi Cuốn), filled with fresh vegetables, herbs, and your choice of protein, wrapped in rice paper.

Spring Rolls Recipe

Ingredients

For the Rolls:

12 rice paper wrappers (bánh tráng)

200g (7 oz) cooked shrimp, sliced in half lengthwise

OR 200g cooked chicken, pork, or tofu (optional)

1 cup cooked rice vermicelli noodles

1 cup lettuce leaves, torn into pieces

1/2 cup fresh herbs (mint, Thai basil, cilantro)

1/2 cup julienned carrots

1/2 cup julienned cucumbers

For the Dipping Sauce:

Option 1: Peanut Sauce

1/4 cup peanut butter

2 tablespoons hoisin sauce

1 teaspoon soy sauce

1 teaspoon rice vinegar

1/4 cup warm water (adjust for desired consistency)

Crushed peanuts for garnish

Option 2: Nuoc Cham (Fish Sauce Dipping Sauce)

3 tablespoons fish sauce

3 tablespoons lime juice

2 tablespoons sugar

1/4 cup water

1 garlic clove, minced

1 chili, finely chopped (optional)

Instructions

1. Prepare the Ingredients:

Cook the vermicelli noodles according to package instructions. Drain and set aside.

Arrange the shrimp, protein, vegetables, herbs, and noodles in separate piles for easy assembly.

2. Prepare the Dipping Sauce:

For peanut sauce, whisk all ingredients together in a bowl until smooth.

For nuoc cham, mix fish sauce, lime juice, sugar, water, garlic, and chili in a small bowl.

3. Set Up the Wrapping Station:

Fill a large, shallow dish with warm water.

Dip one rice paper wrapper into the water for 5–10 seconds until pliable but not overly soft.

4. Assemble the Rolls:

Place the softened rice paper on a clean, flat surface.

Layer 2–3 shrimp halves (or protein of choice) in the center. Add lettuce, herbs, vermicelli noodles, carrots, and cucumbers.

Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly from bottom to top.

5. Serve:

Arrange the rolls on a plate, seam side down, and serve with your choice of dipping sauce.

Tips for Success

Rice Paper: Work with one wrapper at a time to prevent sticking.

Rolling Technique: Keep the rolls snug but not too tight to avoid tearing the wrapper.

Protein Options: Substitute shrimp with grilled chicken, pork, tofu, or leave it vegetarian.

Make-Ahead: Spring rolls can be made a few hours in advance. Cover them with a damp towel to prevent drying out.

Comments

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