What Are Vietnamese Spring Rolls?
Vietnamese Spring Rolls, also known as Gỏi Cuốn, are fresh rice paper rolls filled with shrimp, vermicelli noodles, crisp vegetables, and fragrant herbs. Unlike fried spring rolls, these are served fresh with a creamy peanut sauce or a tangy fish sauce-based dip (nước chấm).
As the name suggests, spring rolls are a Vietnamese cuisine. They are a staple in Vietnamese cuisine, offering a refreshing balance of flavors and textures. Whether you enjoy them as an appetizer or a light meal, Vietnamese spring rolls are a must-try!
Why You’ll Love This Vietnamese Spring Rolls Recipe
If you love fresh, light, and flavorful dishes, these Vietnamese spring rolls will quickly become a favorite. Made with crisp vegetables, tender shrimp, and soft rice vermicelli, all wrapped in delicate rice paper, they offer the perfect balance of texture and taste.
Not only are they delicious, but they’re also a healthy choice. Packed with fresh herbs and lean protein, they make a refreshing meal or appetizer without feeling heavy. Plus, they’re incredibly versatile; you can easily swap out the shrimp for tofu, chicken, or more veggies to suit your taste or dietary needs.
These homemade spring rolls are a great choice if you afre looking for a light meal. Serve them with a creamy peanut dipping sauce or a fish sauce for a great flavor experience!
Ingredients You’ll Need
To make these Vietnamese Spring Rolls, you’ll need the following ingredients:
For the Spring Rolls:
- Rice Vermicelli Noodles – Light and chewy, adding a satisfying texture.
- Shrimp – Traditionally used in Vietnamese spring rolls, cooked and sliced in half.
- Rice Paper Wrappers – Thin, translucent, and soft when dipped in water.
- Lettuce – Adds crunch and structure to the rolls.
- Fresh Herbs – Cilantro and Thai basil bring a refreshing taste.
- Cucumber (Optional) – Adds extra crispness.
For the Peanut Dipping Sauce:
- Creamy Peanut Butter – The base of the sauce.
- Hoisin Sauce – Adds a rich, slightly sweet flavor.
- Fish Sauce (Optional) – Enhances the umami depth.
- Garlic & Sugar – For extra flavor.
- Water – Adjusts the consistency.
- Chopped Peanuts – For garnish.
Step-by-Step Preparation and Cooking Instructions
Step 1: Cook the Vermicelli Noodles
- Boil water in a large pot.
- Cook the vermicelli noodles according to package instructions.
- Drain and rinse with cold water.
Step 2: Prepare the Shrimp
- Bring fresh water to a boil.
- Add shrimp and cook for 2-3 minutes until pink.
- Drain and rinse with cold water, then slice the shrimp in half lengthwise.
Step 3: Make the Peanut Sauce
- In a small bowl, mix peanut butter, hoisin sauce, fish sauce, garlic, and sugar.
- Add water gradually while whisking until smooth.
Step 4: Assemble the Spring Rolls
- Soften the Rice Paper: Dip a rice paper wrapper in warm water for 2-3 seconds, then lay it on a clean surface.
- Add the Fillings: Place lettuce, noodles, herbs, and cucumber on the lower third of the wrapper.
- Add the Shrimp: Place shrimp halves about 1.5 inches above the fillings so they show through the wrapper.
- Roll the Spring Roll: Fold the sides in, then roll tightly from the bottom up.
Step 5: Serve & Enjoy!
- Arrange the spring rolls on a serving platter.
- Serve with peanut dipping sauce and enjoy!
Expert Tips for Perfect Vietnamese Spring Rolls
Making Vietnamese spring rolls at home is easier than you think, but a few simple tricks can make all the difference:
- Choose the Right Rice Paper: The best size for easy rolling is around 8 to 8.5 inches. Anything smaller can be tricky to work with, while larger ones might feel too bulky.
- Don’t Overfill: It’s tempting to pack in lots of filling, but too much will make rolling difficult and could tear the delicate rice paper. Keep it light for a tight, even roll.
- Keep Your Hands Damp: Slightly wet hands prevent the rice paper from sticking to your fingers, making it easier to handle. A small bowl of water nearby will help.
- Eat Them Fresh: Vietnamese spring rolls taste best when eaten right away. The rice paper tends to dry out if stored too long, so enjoy them as soon as you make them!
Frequently Asked Questions
It’s best to eat them fresh, but you can prepare the fillings ahead.
Fresh Spring Rolls (Gỏi Cuốn): Wrapped in soft rice paper, served fresh with dipping sauce.
Fried Spring Rolls (Chả Giò): Wrapped in wheat or rice paper and deep-fried
Try hoisin sauce with chili paste or Vietnamese fish sauce dip (nước chấm)
Try this Vietnamese Spring Rolls Recipe and Let us Know!
Are you ready to make these authentic Vietnamese Spring Rolls? Give it a try and share your experience by rating us and leaving a review in the comments below!
Loved this recipe? Share your experience in the comments below– we’d love to hear how it turned out!
Vietnamese Spring Rolls
Equipment
- large pot For boiling noodles and shrimp.
- Colander: To drain and rinse the noodles and shrimp.
- Small Mixing Bowl & Whisk: For making the peanut dipping sauce.
- Cutting Board & Knife: For preparing vegetables and slicing shrimp.
- Shallow Dish or Large Plate: To soak rice paper wrappers.
- Clean Kitchen Towel or Plate: For assembling and rolling spring rolls.
- Serving Platter: To arrange the finished spring rolls.
Ingredients
- 5 oz rice vermicelli noodles
- 30 – 40 large shrimp more if smaller
- Boston or red leaf lettuce
- fresh cilantro
- fresh Thai basil
- cucumber cut into wedges, optional
- ½ cup creamy peanut butter
- 2 tbsps hoisin sauce
- a splash of fish sauce optional
- 1 garlic clove peeled and minced
- 1 tsp granulated sugar
- ⅔ cup water
- chopped peanuts for garnish
- 10 – 12 sheets of rice paper 8 – 8.5 inches in diameter
Instructions
- Bring a large pot of water to a boil. Cook the rice noodles according to package instructions.⅔ cup water, 5 oz rice vermicelli noodles
- Drain the noodles in a colander and rinse with cold water for at least a minute. The noodles should not be sticky. Set aside and allow the noodles to dry.5 oz rice vermicelli noodles
- Making the Peanut Dipping Sauce: Add peanut butter, hoisin sauce, and fish sauce to a small mixing bowl and mix together. Add minced garlic and sugar into the bowl and mix again. Add water, ⅓ cup at a time, and whisk thoroughly. The sauce will appear curdled at first, keep whisking and you’ll have a smooth sauce.½ cup creamy peanut butter, 2 tbsps hoisin sauce, a splash of fish sauce, 1 garlic clove, 1 tsp granulated sugar, ⅔ cup water
- Rinse the pot out and add new water. Add salt and bring to a boil again. Add shrimp and boil for 2 to 3 minutes, and longer if you're using frozen shrimp. Drain and rinse with cold water. (If the shrimp are not peeled, peel them after they have cooled.)⅔ cup water, 30 – 40 large shrimp
- Prepare the cucumber and the other veggies. If you're using large shrimp, cut them in half lengthwise.cucumber
- To wrap the spring rolls, you want to have a nice smooth round plate (further away from you). On the front third (closer to you), add lettuce, cucumber, cilantro, and Thai basil.Boston or red leaf lettuce, fresh cilantro, cucumber, fresh Thai basil
- Fold the sides of the rice paper in, towards the filling. Then roll from the lettuce side in, tightly rolling up and you'll notice that the shrimp is facing out on the rice paper.Boston or red leaf lettuce, 10 – 12 sheets of rice paper
- Spring rolls need to be served immediately.
Notes
Storage Tips:
- Best served fresh.
- To prevent sticking, place a damp paper towel between the rolls.
Serving Tips:
- Serve with peanut sauce or hoisin sauce with chili paste.
- Pair with Vietnamese iced coffee or a refreshing cucumber salad.
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
