Gỏi Cuốn (Vietnamese Fresh Spring Rolls)
Traditional dish · Vietnamese
Classic Vietnamese fresh spring rolls, also known as Gỏi Cuốn, filled with vermicelli noodles, shrimp, pork, fresh herbs, and lettuce, all wrapped in delicate rice paper. Served with a peanut dipping sauce.
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Ingredients
- Rice paper wrappers12 sheets
- Rice vermicelli noodles100g
- Pork belly200g
- Shrimp200g
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1 cup
- Butter lettuce leaves12 leaves
- Garlic2 cloves
- Hoisin sauce1/4 cup
- Peanut butter1/4 cup
- Water2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil pork belly until cooked through, then slice thinly. Peel and devein shrimp, then boil or pan-fry until pink. Cook vermicelli noodles according to package directions, then rinse with cold water.
- 2
Prepare the peanut dipping sauce: In a small saucepan, combine hoisin sauce, peanut butter, minced garlic, and water. Simmer gently until smooth and slightly thickened. Season with salt and pepper to taste.
- 3
Prepare a shallow dish of warm water for softening the rice paper.
- 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 a lettuce leaf, a small portion of vermicelli noodles, a few mint and cilantro sprigs, a slice of pork, and 2-3 shrimp near the bottom edge of the wrapper.
- 6
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the spring roll upwards.
- 7
Repeat with remaining ingredients. Serve immediately with the peanut dipping sauce.
