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Vietnamese Fresh Spring Rolls

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year, Summer
Description

Gỏi cuốn, or Vietnamese fresh spring rolls, are a light and refreshing dish filled with shrimp, fresh herbs, and vermicelli noodles, wrapped in delicate rice paper. Perfect as an appetizer or light meal, these rolls are especially satisfying on warm days. With their vibrant flavors and healthy ingredients, gỏi cuốn is both delicious and fun to make, making it a wonderful choice for gatherings where everyone can enjoy assembling their own rolls.

Ingredients
  • 12 rice paper wrappers (8.5 inches in diameter)
  • 1/2 pound shrimp, peeled, deveined, and cooked
  • 4 ounces rice vermicelli noodles
  • 1 head lettuce leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1/2 pound boiled pork, sliced thin (about 2 x 1/2-inch pieces)
  • 1/4 cup hoisin sauce (for dipping)
  • 1/4 cup peanut sauce (for dipping)
Instructions
    Cook the Vermicelli Noodles:
  1. 1
    Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
    2. Prepare the Shrimp:
  2. 2
    Slice the cooked shrimp in half lengthwise. This not only makes them easier to roll but also allows for more even distribution in the spring rolls.
    3. Assemble the Spring Rolls:
  3. 3
    Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Lay the softened wrapper flat on a clean surface.
  4. 4
    Place 1 small leaf lettuce, and layer the mint, cilantro, Thai basil, cucumber, carrot, bean sprouts, and vermicelli noodles in the far corner of the wrapper.
  5. 5
    Roll one time and fold each side towards the center. Lay 2-3 shrimp halves then continue rolling until the end of the wrapper
  6. 6
    Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom to the top, ensuring the ingredients are enclosed. Repeat with the remaining wrappers and filling.
    7. Serve:
  7. 7
    Serve with hoisin sauce and peanut sauce for dipping. These sauces add a rich, savory contrast to the fresh, crisp flavors of the rolls.
Maricel's Tips
  • When preparing the rice paper wrappers, don’t soak them for too long in the water—just a few seconds will do. They should still feel slightly firm when you take them out of the water, as they will continue to soften as you assemble the rolls.
  • Both the rice paper wrappers and rice vermicelli noodles used are typically gluten-free. Rice paper wrappers are made from rice flour, water, and salt, and rice vermicelli noodles are made from rice flour and water, making them suitable for a gluten-free diet. Just be sure to double check the brand you use
Keywords: Vietnamese fresh spring rolls, gỏi cuốn recipe, shrimp spring rolls, healthy spring rolls, rice paper rolls, fresh spring roll filling, Vietnamese appetizers, vermicelli noodle rolls, light and healthy meals, homemade gỏi cuốn
Read it online: https://maricelskitchen.com/recipe/vietnamese-fresh-spring-rolls/