Fresh Vietnamese Spring Rolls (Gỏi Cuốn)

Servings: 2 - 3 | Total Time: 20 mins

Ingredients:

• Base: Rice paper sheets.
• Proteins: 150g boiled shrimp (peeled, deveined, and halved lengthwise), 150g boiled pork belly (thinly sliced).
• Fillings & Herbs: Fresh rice vermicelli noodles (cooked and cooled), lettuce leaves, fresh cilantro, and whole chives.
• Dipping Sauce: Creamy peanut sauce (topped with crushed roasted peanuts).

Quick Steps:

1. Prepare the Rolling Station

Make sure your shrimp, pork, vermicelli, and washed herbs are laid out and ready.

Fill a wide bowl with room-temperature water.

2. Layer and Roll

Lightly moisten a sheet of rice paper in the water for 1-2 seconds and lay it flat on a clean surface.

On the bottom third of the paper, layer a piece of lettuce, a small handful of vermicelli, a slice of pork, and some cilantro.

Fold the bottom edge over the filling and roll forward exactly one turn. Tuck in both the left and right sides.

Place 2-3 halves of shrimp (orange side facing down) and a stalk of chive just ahead of the roll. Continue rolling tightly to the top so the vibrant shrimp show beautifully through the translucent wrapper.

Plating

Arrange the fresh spring rolls on a platter or bamboo basket. Serve immediately at room temperature with a side bowl of rich, savory peanut dipping sauce.

 

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