Vietnamese Spring Rolls (Gỏi Cuốn)

Vietnamese spring rolls (aka Gỏi Cuốn) are made of rice paper, vermicelli, protein like shrimp, pork or chicken with mint and lettuce leaves and originates from South Vietnam.

These rolls are usually served with a creamy peanut sauce and enjoyed at room temperature. They're so delicious and are my all-time favorite way to enjoy rice paper.

In translation, Gỏi Cuốn means "Salad Rolls". This Vietnamese food is a refreshing appetizer or side dish served at many Vietnamese restaurants or by street vendors.

It's a beloved dish among the Vietnamese people and has become extremely popular, thanks to the contrasting flavors and textures! In addition, it's a fantastic way to add more seafood to your diet.

There are many versions of this spring roll. Some only containing fresh veggies or a combination of proteins like thin slices of pork sausage with vegetables. The options are endless, making it a very versatile dish!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.  

• Rice paper wrapper (aka bánh tráng): round rice paper sheets made of rice flour, tapioca flour, salt and water. They are known as "spring roll wrappers" in Vietnamese cuisine. When dipped in cool water, they become a delicate rice paper. Use the larger ones that are 8.5 inches wide in diameter and avoid using the smaller version of rice wrapper, about 6 inches wide.
• Jumbo shrimp: or substitute with more medium-sized shrimp. Buy the easy-peel, pre-deveined kind to make preparation faster. Or substitute with cooked pork slices, pork belly, chicken, or tofu.
• Rice vermicelli noodles: these are thin rice vermicelli noodles sold as dry and only take a couple of minutes to cook. As a last resort, substitute with wider rice noodles, or Pho noodles and prepare according to package directions.
• Lettuce: such as soft green leaf lettuce, red leaf lettuce, romaine lettuce, oak leaf lettuce, little gem, or butterhead lettuce. Or substitute with thinly chopped iceberg lettuce.
• Fresh Ginger: this helps to remove any fishy smell when we boil the shrimp.
• Shallot: or substitute with ¼ cup onion.
• Fresh Mint leaves: or substitute with fresh herbs like Thai basil, holy basil, or Italian basil leaves.

Dipping Sauce

• Hoisin sauce: This adds a caramelized sweetness to our sauce.
• Cold water: to dilute the sauce.
• Smooth Peanut Butter: or substitute with chunky peanut butter if you wish. If you're allergic to peanuts, you may substitute with almond butter as a last resort. 
• Crushed peanuts
• Fresh Garlic
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils for this homemade peanut sauce.

Instructions

Below are step-by-step instructions on how to make Vietnamese spring rolls:

1. Heat vegetable oil in a small saucepan on low heat. Sauté garlic for 15-20 seconds or until fragrant. Mix in hoisin sauce, peanut butter and water. Then bring to a boil on medium-high heat.

2. Once the sauce boils, remove off heat and transfer it to a small bowl to cool. Sprinkle crushed peanuts on top of the sauce. Place hoisin peanut sauce in the fridge to chill. 

3. In a medium pot filled with enough hot water, bring to boiling point on high heat. Add the halved shallot and sliced ginger. Then add shrimp with the shell on for extra flavor (or if you’re using peeled shrimp, that will work too). Boil shrimp for 2 minutes or until opaque and no longer translucent.

4. Strain out the shrimp and transfer to an ice bath with cold water to cool down completely.

5. Allow the shrimp to cool before peeling off the shells. Carefully slice each shrimp in half with a sharp knife. If needed, devein shrimp at this point by removing the black vein.

6. Bring a large pot of water on high heat, bring to a boil. Cook rice noodles for 2-3 minutes or until Al dente. Strain and rinse with off cold running water. Shake out any excess water. Transfer to a large bowl. 

Assembling the Rolls

7. Quickly wet a sheet of rice paper with room temperature water for 1 second on all sides. Do not over soak it or it will become too soft to wrap with ease. The rice paper should still be firm. Place wet rice paper onto a clean work surface.

8. Place a piece of lettuce in the bottom half of the circular wrapper. Then place 3 shrimp halves pink side down in the top half of the circular wrapper. Place mint leaves on top of each shrimp. Lastly with wet hands, place about ⅓ cup of cooked vermicelli rice noodles inside the lettuce leaf and spread it into a log.

9. From the end closest to you, roll the rice paper away from you tucking the lettuce and noodles in. Then roll and tuck in the shrimp and mint leaves. Finally tuck in the sides of the rice paper and finish rolling.

10. Repeat this process until you have 9 rolls. Slice them into half with a wet sharp knife. Enjoy with your homemade Vietnamese peanut sauce! 

Storage

• This is best consumed same day while the rice paper is still moist.
• If you have leftovers, store them in the fridge in an airtight container and aim to enjoy them same day or by next day. Otherwise, the rice paper and rice noodles will turn hard in the fridge due to the cold temperatures.
• Freezer-friendly? I don't recommend freezing Vietnamese spring rolls because the rice paper and noodles will turn hard even after reheating.

Pairing Suggestions

Vietnamese spring rolls serve well with:

• Cha Gio Vietnamese Egg Rolls
• Goi (Vietnamese Salads)
• Bánh xèo (Vietnamese sizzling pancake)
• Vietnamese Phở or Bún Bò Huế (Vietnamese spicy noodle soup)
• Bun Ga Nuong (grilled lemongrass chicken noodle bowl) or Bún Thịt Nướng (grilled pork noodle bowl
• Bánh mì (Vietnamese sandwich)
• Vietnamese Lemongrass Chicken or Vietnamese Chicken Wings