Authentic Vietnamese Spring Rolls, also known as Gỏi Cuốn, are fresh, light, and flavorful rolls made with rice paper wrappers, filled with a combination of fresh herbs, vegetables, rice noodles, and often shrimp or pork.
They are typically served with a peanut or hoisin dipping sauce. Here’s a traditional recipe to make them at home:
Ingredients (Makes 8-10 rolls)
For the Spring Rolls:
- 8-10 rice paper wrappers (bánh tráng)
- 100g rice vermicelli noodles (bún)
- 8-10 medium-sized shrimp, peeled and deveined
- 100g pork belly or pork loin (optional)
- 1 cup lettuce leaves (butter lettuce or romaine work well)
- 1 cup fresh herbs (a mix of mint, cilantro, and Thai basil)
- 1 cucumber, julienned
- 1 carrot, julienned (optional)
For the Dipping Sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter (optional, for creaminess)
- 1 tablespoon crushed peanuts
- 1 clove garlic, minced
- 1-2 tablespoons water (to adjust consistency)
- 1 teaspoon chili sauce or Sriracha (optional, for spice)
Instructions
1. Prepare the Fillings:
- Cook the shrimp: Bring a pot of water to a boil. Add a pinch of salt and cook the shrimp for 2-3 minutes until pink and cooked through. Remove and let cool, then slice them in half lengthwise.
- Cook the pork (if using): Boil the pork in the same pot until fully cooked (about 10-15 minutes). Let it cool, then slice it thinly.
- Prepare the rice noodles: Cook the rice vermicelli according to package instructions (usually soaked in hot water for 5-7 minutes). Drain and set aside.
- Prepare the vegetables: Wash and prepare the lettuce, herbs, cucumber, and carrot.
2. Assemble the Spring Rolls:
- Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens. Place it on a clean, damp kitchen towel or plate.
- Layer the ingredients in the lower third of the wrapper: a few lettuce leaves, a small handful of rice noodles, 2-3 shrimp halves (cut side up), a few slices of pork, cucumber, carrot, and a mix of herbs.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and fillings.
3. Make the Dipping Sauce:
- In a small bowl, mix the hoisin sauce, peanut butter, minced garlic, and water until smooth. Adjust the consistency with more water if needed. Stir in crushed peanuts and chili sauce for extra flavor and texture.
4. Serve:
- Serve the spring rolls fresh with the dipping sauce on the side. They are best eaten immediately but can be stored in the fridge for a few hours, covered with a damp cloth to prevent drying.
Tips for Success:
- Don’t over-soak the rice paper wrappers—they will continue to soften as you assemble the rolls.
- Keep the fillings balanced and not too bulky to make rolling easier.
- Experiment with additional fillings like tofu, avocado, or mango for a twist.
Enjoy your fresh and healthy Vietnamese Spring Rolls! 🌿
