Gỏi Cuốn (Vietnamese Fresh Spring Rolls with Peanut Sauce)

About This Recipe

Gỏi cuốn (literally 'salad rolls') are the antithesis of deep-fried spring rolls — fresh, bright, and packed with raw vegetables, herbs, and protein wrapped in soft rice paper. They are one of Vietnam's most internationally recognised dishes, beloved for their clean flavours and the interactive experience of rolling them yourself. Authentic gỏi cuốn are filled with a specific architecture: lettuce to line the bottom, rice vermicelli, shredded herbs (mint, Thai basil, perilla), bean sprouts, cucumber, and protein (usually prawns and pork belly, or just one of the two). The characteristic feature is two or three prawns placed on the bottom of the wrapper so they show through the transparent rice paper, creating the beautiful presentation associated with the dish. The peanut hoisin dipping sauce is rich and slightly sweet, balancing the freshness of the rolls.

Ingredients

Serves 4

• 12rice paper wrappers (22cm)
• 300 glarge cooked prawns, halved lengthways
• 200 gpork belly, boiled 30 minutes, cooled, thinly sliced(optional)
• 100 grice vermicelli (bún), cooked, drained, cooled
• 1head butter lettuce, leaves separated
• 100 gbean sprouts
• 1cucumber, cut into thin matchsticks
• 40 gfresh mint leaves
• 40 gfresh Thai basil leaves
• 20 gfresh perilla (shiso) or coriander leaves
• Peanut Hoisin Dipping Sauce
• 4 tbsphoisin sauce
• 2 tbsppeanut butter (smooth)
• 2 tbspwater
• 1 tbsprice vinegar
• 1 clovegarlic, minced
• 2 tbspcrushed roasted peanuts, to garnish

Instructions

1. 1

   Make the dipping sauce

   Whisk hoisin, peanut butter, water, rice vinegar and garlic until smooth. Add more water to thin if needed. Top with crushed peanuts. Set aside.

2. 2

   Set up your rolling station

   Arrange all filling ingredients in separate bowls or plates. Fill a wide, shallow dish with warm water (not hot) for soaking rice paper.

3. 3

   Soak the rice paper

   Submerge one rice paper wrapper in warm water for 15–20 seconds. It should be pliable but still slightly firm (it softens further as you roll). Lay flat on a clean, damp cloth.

4. 4

   Layer the filling

   In the lower third of the wrapper: place 2–3 prawn halves cut-side up (they'll show through the wrapper). Add a few slices of pork belly if using. Leave a 3 cm border on each side.

5. 5

   Add remaining filling

   Layer lettuce on top of the prawns, then a small bundle of vermicelli, cucumber, bean sprouts, and herbs.

6. 6

   Roll tightly

   Fold the bottom of the wrapper up over the filling. Fold in both sides. Roll forward firmly and tightly — loose rolls fall apart. Cut in half on a diagonal to show the prawn through the wrapper. Repeat with remaining ingredients.

Variations

• •

  Tofu gỏi cuốn: replace prawns and pork with crispy baked tofu for a vegan version.

• •

  Bò bía (Teochew-style): filled with jicama, eggs, lap cheong sausage and dried shrimp — a Chinese-Vietnamese variant.

• •

  Gỏi cuốn chay (vegetarian): replace fish sauce in any accompanying sauce with soy sauce and extra lime.

Storage

Best eaten immediately after rolling. If making ahead, cover tightly with damp paper towels and cling film to prevent hardening. Do not refrigerate — rice paper becomes stiff when cold.

Frequently Asked Questions