Classic Vietnamese Spring Rolls (Gỏi Cuốn)
Traditional dish · Vietnamese
Fresh, vibrant, and healthy, these classic Vietnamese spring rolls are filled with cooked shrimp, pork, vermicelli noodles, and fresh herbs, all wrapped in delicate rice paper. Served with a peanut dipping sauce, they are a delightful appetizer or light meal.
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Ingredients
- Rice paper wrappers12 sheets
- Shrimp, peeled and deveined1/2 lb
- Pork belly or shoulder1/2 lb
- Rice vermicelli noodles4 oz
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1/2 cup
- Lettuce leaves (e.g., butter lettuce)12 leaves
- Garlic2 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Peanuts, roasted and crushed1/2 cup
- Hoisin sauce1/4 cup
- Saltto taste
- Black pepperto taste
- Waterfor soaking
Steps
- 1
Cook the pork belly until tender, then slice thinly. Cook shrimp until pink and opaque, then halve lengthwise. Cook vermicelli noodles according to package directions, drain, and rinse with cold water.
- 2
Prepare the peanut dipping sauce: In a small saucepan, combine hoisin sauce, crushed peanuts, a splash of water, and a pinch of sugar. Simmer gently until slightly thickened. Set aside.
- 3
Prepare a shallow dish of warm water for soaking the rice paper wrappers.
- 4
To assemble, dip one rice paper wrapper in warm water for about 15-20 seconds until pliable. Lay it flat on a clean surface.
- 5
Layer ingredients: Place a lettuce leaf near the bottom edge of the wrapper. Top with a small portion of vermicelli noodles, a few mint leaves, cilantro sprigs, a slice of pork, and two halves of shrimp.
- 6
Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll upwards to seal.
- 7
Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce.
