Vietnamese Spring Rolls
Vietnamese Spring Rolls (Gỏi Cuốn) are fresh, light, and packed with crisp vegetables, tender shrimp, and vermicelli noodles, all wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, these rolls make a refreshing appetizer or light meal. Try them today and you are going to love it.
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
Yield: 10 spring rolls
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
Calories: 129kcalCarbohydrates: 5gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 76mgSodium: 448mgPotassium: 146mgFiber: 1gSugar: 3gVitamin A: 108IUVitamin C: 0.1mgCalcium: 41mgIron: 0.4mg
Tried this recipe?Let us know how it was!