Gỏi Cuốn (Vietnamese Fresh Spring Rolls / Rice Paper Rolls / Summer Rolls) are refreshing, light, and easy to make.
There are many variations of this fresh spring roll on the internet, but I’m here to guide you to make the authentic Vietnamese Gỏi Cuốn, with shrimp and pork. In addition to the traditional peanut sauce , there are three delicious dipping sauces that are sure to impress you.
What is Gỏi Cuốn?
You might know Gỏi Cuốn as Spring Rolls, Summer Rolls, or Rice Paper Rolls, but in Vietnamese, Gỏi Cuốn literally means “Salad Rolls.” In the South, we use “Gỏi” to refer to salads, like Gỏi Gà (Chicken Salad).
Vietnamese cuisine is renowned for its abundant use of herbs and vegetables in cooking.
That’s why most of our food is light and refreshing, from noodle salads like Bún Gà Nướng, or Phở Trộn to noodle soups such like Phở or Bún Bò Huế.
Related recipes | More fresh spring rolls beyond Gỏi Cuốn:
Dipping Sauces
In Vietnam, dipping sauce (Nước Chấm) is just as important as the main dish.
Peanut sauce is the most classic accompaniment for Gỏi Cuốn. It’s creamy, sweet, and savory. I learnt this very peanut sauce recipe from a lunch lady in Saigon.
Usually, we would drizzle some lemongrass chili oil and garnish with pickled carrots & daikon over the sauce to make it even better.
Fish sauce is like “Liquid Gold” in Vietnamese cuisine. You can also enjoy these shrimp and pork spring rolls with the sweet & tangy Nước Chấm.
Other dipping sauces which also go great with Vietnamese spring rolls:
- Thai Nam Jim Jaew (Thai BBQ Dipping Sauce): Nam Jim Jaew is known for its bold flavor and extra kick, this sauce is not only a perfect match for Kai Yang (Thai BBQ Chicken) but also fantastic with rice paper rolls.
- Japanese Sesame Dipping Sauce (Goma Dare): A tip I learned from a Vietnamese restaurant in Germany. It’s available at most Asian markets
- Mắm Nêm (Vietnamese Anchovy Sauce): Another beloved choice among Vietnamese locals, known for its bold, pungent flavor—perfect for those with a more adventurous palate.
Filling Ingredients
I know you could include any proteins or veggies you prefer in your fresh spring rolls but in this post I’ll talk about authentic ingredients for Gỏi Cuốn:
- Rice papers: Use thin and translucent rice papers specifically meant for Gỏi Cuốn. You can check out my post on how to wrap Vietnamese spring rolls (fresh and fried).
- Cooked shrimp.
- Boiled pork belly: you could substitute it with pork shoulder and pork loin also, or even poached chicken if you don’t consume pork.
- Cooked rice vermicelli.
- Veggies: lettuces, crunchy vegetables (such as cucumber & carrot matchsticks, beansprouts…), and some herbs like cilantro, mint, chives, or Thai basil.
- Dipping sauce: Serve the spring rolls with your favorite dipping sauce.
Related Recipes | More recipes with rice papers:
(Vietnamese Rice Paper Pizza)
(Crystal Shrimp Dumplings)
Instructional Video
How to Serve Gỏi Cuốn
In Vietnam, there are two ways locals enjoy spring rolls:
- Ready-wrapped Spring Rolls: We buy them from street food stalls. Simply dip them in the accompanying sauce and enjoy.
- Rice Paper Platter: At home, we set up a platter with rice papers, proteins like boiled pork belly, shrimp, or lemongrass chicken, along with fresh Vietnamese herbs and crisp lettuce. Everyone gathers around the table to assemble their own rolls. It’s not just a meal—it’s a fun and interactive dining experience!
FAQs
Other Tasty Recipes from Southern Vietnam
(Vietnamese Sizzling Pancakes)
(Saigon-style)
(Vietnamese Sweet & Sour Soup)
Vietnamese Spring Rolls with Peanut Sauce | Gỏi Cuốn
Ingredients
- 10 Rice papers
- 15 Shrimp
- ⅔ pound Pork Belly (300g)
- ⅓ pound Dried Thin Rice vermicelli (150g)
- Assortment of vegetables and herb (lettuce, bean sprouts, Thai basils, chives, mint, etc.)
Peanut Sauce
- 3 tbsp Hoisin Sauce
- ½ tbsp Peanut Butter
- 4 tbsp Hot Water
- ½ tbsp Soy Sauce (to your taste)
- ⅛ tsp Sugar (to your taste)
- ⅛ tsp Rice Vinegar (to your taste)
- ½ tsp Garlic Powder
Instructions
Make dipping sauce:
- Mix all ingredients until well-combined.
Prep all your ingredients:
- To remove strong pork odors, add ginger, green onions, or shallots to boiling water. Boil the pork belly for about 15 minutes, or until it’s no longer pink when pierced. Remove, let cool, and slice thinly. Set aside.
- Next, bring the pot to a boil and add the shrimp, cooking them until they turn a vibrant pink color, which usually takes around 3 minutes.
- Bring the pot to a boil, add the shrimp, and cook for about 3 minutes until they turn pink. Remove, slice them lengthwise, and set aside.
- Cook the rice vermicelli according to the instructions on the package. Once done, rinse the vermicelli with cold water and thoroughly drain.
- Lastly, slice the crunchy vegetables such as cucumber to complement the dish.
Assemble the rolls:
- Fill a large bowl with water. Take a rice paper and dip it quickly (around 5 seconds) into the water, ensuring that any excess water is shaken off. The rice paper then will become soft and pliable.
- Place the softened rice paper on a plate, smooth side down. At the bottom, layer some lettuce, rice vermicelli, sliced pork belly, and fresh herbs. At the top, place the shrimp with the belly facing down, so they’re visible when the roll is made, making it look even more appetizing!
- Fold the sides of the rice paper inwards towards the center. Then, fold the bottom edge of the rice paper over the filling.
- Roll the rice paper tightly to enclose the filling. As you near the top, add a sprig of chive and continue rolling to seal it securely.
- Repeat steps 1 to 3 with the remaining ingredients to create more spring rolls.
- Serve the spring rolls with peanut dipping sauce.
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