Vietnamese Gỏi Cuốn (Fresh Spring Rolls with Peanut Sauce)

Name: Vietnamese Gỏi Cuốn (Fresh Spring Rolls with Peanut Sauce)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sheets Rice paper wrappers (22 cm diameter); 24 medium Medium shrimp, cooked, peeled, deveined, halved lengthwise; 250 g Pork (e.g., loin or shoulder), cooked and thinly sliced; 100 g Rice vermicelli noodles; 1 head Butter lettuce or iceberg lettuce, separated into leaves; 1 medium Medium cucumber, julienned; 2 medium Medium carrots, julienned; 0.5 bunch Fresh mint; 0.5 bunch Fresh cilantro; 80 g Creamy peanut butter; 30 ml Hoisin sauce; 15 ml Fresh lime juice; 15 ml Soy sauce; 30 ml Warm water (more if needed); 5 g Chili-garlic sauce (optional); 5 g Sugar (optional); 20 g Crushed peanuts (for garnish)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Gỏi Cuốn, or Vietnamese fresh spring rolls, are a light and refreshing dish, perfect as an appetizer or a light main course. These rolls feature fresh vegetables, cooked shrimp, and thinly sliced pork wrapped in delicate rice paper, served with a rich, creamy peanut dipping sauce. They are simple to prepare and a wonderful way to enjoy the vibrant flavors of Vietnamese cuisine. An ideal choice for warm days or a healthy, flavorful meal.

Steps

Prepare Ingredients

Cook rice vermicelli according to package instructions, then drain and rinse with cold water. Cook pork and shrimp if raw; thinly slice the pork and halve the shrimp lengthwise. Prepare all vegetables: wash lettuce, julienne cucumber and carrots, and pick mint and cilantro leaves.

Make Peanut Sauce

In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, chili-garlic sauce (if using), and sugar (if using). Gradually add warm water until you reach your desired creamy consistency. Taste and adjust seasoning as needed.

Assemble Rolls

Prepare a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until soft and pliable. Lay it flat on a clean work surface. Place a lettuce leaf on the bottom half of the rice paper, then add a small amount of rice vermicelli, cucumber, carrots, mint, and cilantro. Next, place 2 shrimp halves and a few slices of pork on top of the vegetables, closer to the upper half of the rice paper.

Roll and Serve

Fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the wrapper upwards to the top. Repeat the process with the remaining wrappers and filling. Serve the fresh spring rolls immediately with the peanut dipping sauce, garnished with crushed peanuts. If not serving immediately, cover with a damp cloth to prevent drying.

	Per 100g	Per Serving 200g
Calories	180 kcal	360 kcal
Protein	12g	24g
Fat	8g	16g
Carbohydrate	15g	30g
Fiber	2g	4g
Sugar	4g	8g

Download

seafood

raw

everyday

appetizer

fresh

Vietnamese

all seasons

Cold

Vietnamese Gỏi Cuốn (Fresh Spring Rolls with Peanut Sauce)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Ingredients

Make Peanut Sauce

Assemble Rolls

Roll and Serve

Extra Tips

► Don't oversoak the rice paper; just enough until it's pliable, otherwise it will tear easily.

► Roll the spring rolls tightly to prevent them from falling apart when slicing or dipping.

► Experiment with other vegetables or proteins like tofu or chicken to vary your rolls.

Nutrition