Vietnamese Gỏi Cuốn (Fresh Spring Rolls)

  • Total time - 45 minutes
  • Preparation - 30 minutes
  • Cooking and assembly - 15 minutes
  • Servings: 4
  • Country: Vietnam
Several freshly made, translucent Gỏi Cuốn spring rolls, with fillings visible through the rice paper, served with a bowl of peanut sauce.

Gỏi Cuốn are the perfect meal for a hot day when you're looking for something light and refreshing. They are simple and fun to make, ideal for a cooking session with family or friends. The rolls are not only delicious but also visually appealing, with the colorful ingredients showing through the thin rice paper.

Ingredients

For the Rolls

  • 16 rice paper wrappers
  • 250 g fresh prawns, peeled and deveined
  • 200 g pork loin or pork belly
  • 100 g thin rice vermicelli noodles
  • fresh herbs (mint, cilantro, perilla)
  • lettuce leaves
  • garlic chives, cut into 5 cm lengths (optional)

For the Peanut Sauce

  • 3 tablespoons hoisin sauce
  • 2 tablespoons smooth peanut butter
  • 4 tablespoons water
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • chili sauce (Sriracha, optional)

Instructions

Step 1: Prepare the ingredients

Boil the prawns in water until pink (about 2 minutes). Shell and devein them, then slice each in half lengthwise. Cook the pork loin in simmering water until cooked through (about 15 minutes). Once cool, slice it thinly. Cook the vermicelli noodles according to package directions, then rinse with cold water and drain well. Wash and dry the herbs.

Step 2: Make the peanut sauce

In a small saucepan, whisk together hoisin sauce, peanut butter, and water over low heat until the sauce is smooth. Add sugar and minced garlic and simmer for about a minute. If the sauce is too thick, add a little more water. Let cool and add chili to your liking.

Step 3: Soften the rice paper

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it becomes pliable but not overly soft.

Step 4: Assemble the rolls

Lay the softened rice paper on a clean, flat surface. Place a lettuce leaf on the bottom half of the wrapper. Add a small amount of vermicelli noodles, a few herbs, and a couple of slices of pork.

Step 5: Add prawns and roll

Arrange two halves of a prawn, cut side up, on the top half of the wrapper (where they will be visible after rolling). Fold the bottom edge of the rice paper over the fillings. Fold in the left and right sides, then roll the spring roll tightly and neatly from bottom to top. The prawns should show through the rice paper.

Step 6: Serve

Repeat with the remaining ingredients. Serve the Gỏi Cuốn immediately with the prepared peanut dipping sauce.