Classic Vietnamese Spring Rolls (Gỏi Cuốn)
Traditional dish · Vietnamese
Fresh, vibrant, and healthy, these classic Vietnamese spring rolls are filled with shrimp, pork, vermicelli noodles, and fresh herbs, all wrapped in delicate rice paper. Served with a peanut dipping sauce.
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Ingredients
- Rice paper wrappers12 sheets
- Shrimp, cooked and peeled12 large
- Pork belly, thinly sliced and cooked1/2 lb
- Rice vermicelli noodles4 oz
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1/2 cup
- Fresh Thai basil leaves1/2 cup
- Lettuce leaves4 large
- Peanuts, roasted and crushed1/2 cup
- Hoisin sauce1/4 cup
- Peanut butter, smooth1/4 cup
- Garlic, minced1 clove
- Lime juice1 tbsp
- Saltto taste
- Black pepperto taste
- Warm waterfor dipping wrappers
Steps
- 1
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- 2
Prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, minced garlic, lime juice, and a splash of water until smooth. Stir in crushed peanuts.
- 3
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until pliable.
- 4
Lay the softened wrapper flat on a clean, damp surface. Arrange a lettuce leaf near the bottom edge.
- 5
Layer a small portion of vermicelli noodles, a few mint, cilantro, and basil leaves, a slice of pork, and a shrimp on top of the lettuce leaf.
- 6
Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll upwards.
- 7
Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce.
