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Vietnamese Spring Rolls Recipe (Gỏi Cuốn)

Fresh, healthy, and easy traditional Vietnamese Spring Rolls filled with vegetables, lean pork, and shrimp dipped in a creamy savory peanut sauce is perfect as an appetizer, lunch, or even dinner. You can eat about 10 of these guilt-free. Plus, they are one of the easiest Vietnamese dishes to make.
Course Appetizer & Sides
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 20 rolls
Calories 576kcal
Author Takes Two Eggs

Ingredients

Spring Rolls

Garlic Fish Sauce

Peanut Sauce

  • ¼ cup peanut butter
  • 1 tbsp crushed peanuts
  • 5 cloves of garlic minced
  • ½ cup water
  • 1/4 cup hoisin sauce
  • 1 tsp cornstarch + 1 tbsp of water cornstarch slurry
  • ¾ cup of garlic fish sauce above

Instructions

Prepare the Fillings

  • Boil the Pork. In a large saucepan, fill the pot with water covering the pork with about 1 inch of water. Add salt and sugar. Bring to a boil and then lower the heat to medium heat and simmer for roughly 30 minutes. Take the pork out and leave the water for the shrimp. The pork is cooked when it floats to the top and is no longer pink in the middle. Thinly slice the pork.
  • Boil the Shrimp. In the same saucepan, heat to a boil, add the shrimp into the pot. Cook until the shrimp turn pink about 2-3 minutes. Peel and devein the shrimp. (Optional) Slice the shrimp in half along the body.
  • Boil the Noodles. In a separate large pot, fill the 3/4 of the pot with water and bring to a boil. Add the vermicelli noodles and boil for 8 minutes ( or follow the instructions on the package). Drain and run cold water over the noodles to stop them from cooking.
  • Wash and dry the vegetables. Peel and slice the cucumbers vertically into thin sticks

Assemble the Roll.

  • Soften the rice paper. In a large bowl, or in a rice paper bowl pour in warm water around 120 F. Dip the rice paper into the water submerging the entire paper, drip off the excess water, and then lay it on a plate that is slightly larger than the rice paper.
  • Add in the herbs and vegetables. Add in the lettuce first then the cucumber, and herbs on the edge of the rice paper closest to you leaving about 1-2 inches for you to grab onto.
  • Add in the noodles. Then add in your preferred amount of noodles. The more noodles you add the bigger and fatter the roll will be. Careful not to add too many noodles you will risk bursting the rice paper.
  • Add in the pork and shrimp. To have the shrimp appear on the outside of the roll, place the shrimp in a horizontal line directly on top of the rice paper above the veggies.
  • Begin rolling the rice paper. Lift the rice paper on the edge closest to you and make your first fold.
  • Fold in the left and right edges of the rice paper to seal the ends and prevent the contents from spilling out.
  • Continue tightly rolling the roll upward until no more rice paper remains. Use your hands to tightly roll the spring roll and prevent too much air from entering.

Dipping Sauces

  • Garlic Fish Sauce: in a medium bowl, mix together the fish sauce, minced garlic, lemon juice, sugar, and garlic chili paste.
  • Peanut Sauce: add oil in a small saucepan and saute the minced garlic on medium-high heat until browned and fragrant. Mix in peanut butter, hoisin sauce, water, cornstarch slurry (cornstarch mixed with water), and garlic fish sauce. Cook until the sauce is combined and thickened.

Notes

  • Buy fresh herbs: the bold flavors of the herbs taste best if they are fresh.
  • Don't overcook the pork! Keep an eye out for how high the heat of the water is. After 30 minutes, take the pork out and slice it in half to see if the pork is fully cooked.
  • Have all the ingredients laid out around you before you roll. This helps make the process infinitely times easier.
  • To prevent the rolls from breaking, use a limited amount of filling. Layer the filling ingredients in horizontal lines and add more layers from the bottom up. To roll, wrap up your spring roll similar to a burrito: fold in the left and right sides and fold up the bottom flap, and keep rolling in an upwards motion.
  • Roll as you eat or wrap in plastic wrap immediately after. The rice paper will dry out and become hard to eat if the roll is not eaten immediately or wrapped in plastic wrap.

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 46g | Protein: 43g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 228mg | Sodium: 3644mg | Fiber: 4g | Sugar: 13g