cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Gỏi Cuốn (Fresh Spring Rolls).
Light, fresh, and beautiful — translucent rice paper rolls filled with shrimp, rice noodles, herbs, and lettuce, served with a rich peanut dipping sauce.
- Total time
- 30 min
- Servings
- 4 people
- Difficulty
- Easy
Ingredients
For 4 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
4 stepsPrep all fillings
Cook and cool vermicelli noodles. Peel and butterfly shrimp. Wash and dry all herbs. Lay everything out before rolling.
10 min
Make peanut dipping sauce
Whisk hoisin sauce, peanut butter, lime juice, and a little warm water until smooth. Garnish with crushed peanuts and a dash of chili.
3 min
Soften rice paper
Fill a wide bowl with warm (not hot) water. Dip rice paper for 3-5 seconds, remove and lay flat on a damp cloth.
1 min each
Roll the spring rolls
In the center of the paper, layer: lettuce, herbs, noodles. Shrimp go near the top (they will show through). Fold the bottom up, fold in sides, then roll tightly from the bottom up.
10 min
Cooking Tips
Do not oversoak the rice paper — just a 3-5 second dip in warm water and it will continue to soften as you roll. Oversoaked paper tears easily.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 280 kcal
- protein
- 18 g
- carbs
- 38 g
- fat
- 6 g
- fiber
- 3 g
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