Gỏi cuốn

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to the boil. Cook the rice vermicelli according to the packet, usually 3-4 minutes, until just tender. Drain, rinse under cold water to stop the cooking, and let it drain well so the rolls do not become soggy.

   60 g rice vermicelli
2. 2

   While the noodles cook, prepare the filling: separate the lettuce into roll-sized pieces, pick the mint and coriander leaves, and keep the cucumber batons and cooked prawns ready in an assembly line. Halving the prawns lengthwise helps them sit flat and look attractive through the rice paper.

   160 g cooked prawns, peeled and halved lengthwise60 g lettuce leaves12 g fresh mint leaves12 g fresh coriander80 g cucumber, cut into thin batons
3. 3

   Make the dipping sauce by whisking together the hoisin sauce, peanut butter, warm water, and lime juice until smooth and spoonable. Add a splash more water if needed; it should be thick enough to cling to the rolls but not pasty.

   60 g hoisin sauce30 g smooth peanut butter30 ml warm water10 ml lime juice
4. 4

   Fill a wide shallow dish or frying pan with warm water. Dip 1 rice paper wrapper into the water for about 5-8 seconds until pliable but still slightly firm; it will continue softening as you work. Lay it flat on a clean damp board or plate.

   8 sheets rice paper wrappers
5. 5

   Place a few prawn halves cut-side up across the lower third of the wrapper, then layer on a small piece of lettuce, a little vermicelli, some cucumber, mint, and coriander. Do not overfill or the wrapper may tear.

   160 g cooked prawns, peeled and halved lengthwise60 g lettuce leaves60 g rice vermicelli80 g cucumber, cut into thin batons12 g fresh mint leaves12 g fresh coriander
6. 6

   Fold the bottom of the wrapper over the filling, tuck it in firmly, fold in the sides, and roll tightly into a neat cylinder. Repeat with the remaining wrappers and filling. If the rolls start sticking, keep them separated on a lightly damp plate.

   8 sheets rice paper wrappers160 g cooked prawns, peeled and halved lengthwise60 g lettuce leaves60 g rice vermicelli80 g cucumber, cut into thin batons12 g fresh mint leaves12 g fresh coriander
7. 7

   Serve the gỏi cuốn immediately with the peanut hoisin dipping sauce on the side. For the best texture, eat them fresh before the rice paper dries out.

   60 g hoisin sauce30 g smooth peanut butter30 ml warm water10 ml lime juice

Origin & History

Gỏi cuốn, often called fresh spring rolls, is a beloved southern Vietnamese dish known for its light, herb-filled character. Unlike fried imperial rolls, these are served fresh and highlight the balance of shrimp, rice noodles, greens, and fragrant herbs that defines much of Vietnamese cooking.