vietnameseprawnpescatarianno-cook-stylequickrice-paperbeginner

Gỏi cuốn

Name: Gỏi cuốn
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 8 sheets rice paper wrappers; 160 g cooked prawns, peeled and halved lengthwise; 60 g rice vermicelli; 60 g lettuce leaves; 12 g fresh mint leaves; 12 g fresh coriander; 80 g cucumber, cut into thin batons; 60 g hoisin sauce; 30 g smooth peanut butter; 30 ml warm water; 10 ml lime juice

These fresh rice paper rolls are cool, tender, and full of contrast: sweet prawns, soft vermicelli, crisp lettuce and cucumber, and bright herbs in every bite. A rich peanut-hoisin dipping sauce adds a savoury-sweet finish that makes them satisfying while still feeling light.

15 min

2 servings

356 kcal

Vietnamese

Ingredients

Cuốn

8 sheetsrice paper wrappers
160 gcooked prawns, peeled and halved lengthwise
60 grice vermicelli
60 glettuce leaves
12 gfresh mint leaves
12 gfresh coriander
80 gcucumber, cut into thin batons

Nước chấm đậu phộng

60 ghoisin sauce
30 gsmooth peanut butter
30 mlwarm water
10 mllime juice

Instructions

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.
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.
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.
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.
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.
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.
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.

Nutrition per serving

356 kcal

Calories

24g

Protein

39g

Carbs

12g

Fat

Fiber

Notes

•Using ready-cooked prawns keeps the recipe within 15 minutes and makes it beginner-friendly.
•Do not soak the rice paper too long; slightly under-softened wrappers are easier to roll and become perfectly tender after a few seconds.
•If you want extra crunch, add a few thin carrot batons, but keep the filling modest for easier rolling.
•These rolls are best eaten the day they are made; if holding briefly, cover with a barely damp towel to prevent drying.

Background

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.

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