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Vietnamese Spring Rolls (Gỏi cuốn)

Vietnamese spring rolls (Gỏi cuốn) are fresh, healthy, and perfect for summer and spring. Traditionally these rolls consist of pork, shrimp 🦐 , rice vermicelli, vegetables 🥬 🥕, and herbs all tightly wrapped in rice paper. Rice paper is versatile, cheap, and lasts a long time so if you are ever in the asian food section of your grocery store; I suggest looking for a package to pick up! It will sometimes even come in a plastic half moon container that allows you pour in warm water and soak your rice paper so that it is softened and ready to eat. Another great thing about spring rolls is they require little cooking and the most time consuming part is washing and prepping the contents. This popular appetizer is eaten with a flavorful and drool worthy peanut 🥜 sauce that is considered essential to add a delightful compliment to the refreshing ingredients. You can get creative when making Vietnamese spring rolls, I have seen people include cucumber🥒 , mango🥭 , jalapeno and even edible flowers 🌸!

Spring Roll Ingredients:

  • 4 oz rice noodles or rice vermicelli (or Maifun rice noodles)

  • 1 pound peeled and deveined shrimp

  • butter lettuce, sliced

  • Vietnamese rice paper

  • 1 large carrot, peeled and cut into matchstick strips

  • bean sprouts (optional)

  • fresh mint, cilantro, garlic chives and/or perilla (optional)

  • red or green cabbage, sliced (optional)

Peanut Sauce Ingredients:

  • 2 tablespoons minced garlic

  • 6 tablespoons peanut butter

  • 1 cup water

  • 2 tablespoons Sriracha

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 2 tablespoons hoisin sauce (optional)

  • 2 tablespoons lime juice (optional)

Hoisin Sauce Ingredients:

  • 4 tablespoons hoisin sauce

  • 1 tablespoons creamy peanut sauce

  • 4 teaspoons apple cider vinegar

  • 1/4 cup warm water

  • sugar to taste

  • 1 tablespoon roasted peanuts, roughly chopped


  1. If using frozen shrimp - dethaw first. If the shrimp is uncooked cook in a pan for about 1-2 minutes on each side until pink and no longer translucent. You can also boil the shrimp in salted water. Cut the shrimp in half down the vein/middle or leave it whole, if you prefer.

  2. Thoroughly wash all your vegetables and set aside.

  3. Cook rice vermicelli per the package instructions. Rinse with cold water or put in an ice bath to cool, drain and set aside.

  4. In a pie dish pour in warm water. Place one rice paper round in at a time and allow it to soak, turning it occasionally. This should take about 30 seconds - the rice paper should be pliable not limp.

  5. Assemble the rolls: Lay the rice paper on a flat surface and wet the sides lightly. On the end of the rice paper closest to you, add a bed of noodles, then an assortment of greens 🥬🥕 (lettuce, cabbage, bean sprouts, carrots, mint, etc). Towards the other end of the rice paper, lay out the shrimp (3-4 slices) with the pink side down. Start rolling up the noodle end, tightly tucking in the filling as you roll up to form a cylinder. Fold in the sides like a burrito when you are half-way through rolling. Continue to tightly roll up the shrimp.

  6. Cut the rolls in the middle diagonally and serve with Vietnamese peanut sauce and/or hoisin sauce.

Chef's Notes:

  • These spring rolls can be premade a day ahead but taste best when eaten fresh.

  • To make the sauces mix together until well incorporated. I suggest putting peanut sauce over low heat to help meld together.

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