Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce.

Gỏi Cuốn (Vietnamese Spring Rolls) with 4 dipping sauces

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Gỏi Cuốn (Vietnamese Fresh Spring Rolls/Rice Paper Roll/Summer Rolls) are refreshing, light, and easy to make. They’re by far my most favorite street food in Saigon (Ho Chi Minh City).

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce.

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, filled with shrimp and pork. Don’t forget the four accompanying dipping sauces that will surely impress you.

🙋‍♀️ What is Gỏi Cuốn?

Gỏi Cuốn is a type of Vietnamese fresh spring rolls which are are traditionally made with pork, shrimp, vegetables, and rice vermicelli, all wrapped in Vietnamese rice papers. Originally a popular street food in Sài Gòn (Ho Chi Minh City), Gỏi Cuốn is now beloved throughout Vietnam.

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce.

🌟 How to enjoy Vietnamese Spring Rolls

In Vietnam, there are two main ways to enjoy spring rolls:

The first way:

We buy ready-wrapped spring rolls from sellers who wrap and sell them whole. We simply dip them in the accompanying sauce and enjoy.

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce.

The second way (often done at home):

We prepare a rice paper platter with rice papers, proteins such as boiled pork belly, shrimp, grilled lemongrass chicken, Vietnamese herbs and lettuce.

Rice paper roll platter

Everyone gathers around the dining table to prepare their own spring rolls, dipping them into sauce before eating. It’s a fun and interactive experience that brings everyone together.

Vietnamese cuisine has a special affinity for rice papers, and I could say we could wrap anything with rice papers. We have various versions of fresh spring rolls beyond Gỏi Cuốn:

🌟 Four Dipping Sauces for Vietnamese spring rolls

In Vietnam, dipping sauce (nước chấm) is just as important as the main dish. These four dipping sauces will surely impress you:

Hoisin – Peanut Sauce

Highly favored in South Vietnam, this classic sauce elevates Gỏi Cuốn with its creamy, sweet, and savory goodness. Try my Hoisin – Peanut Sauce recipe , which I learned from a lunch lady during my time in Saigon.

"A summer roll dipped in Hoisin Peanut Sauce" - A delicious-looking summer roll being dipped into a small bowl filled with creamy and flavorful Vietnamese Peanut Sauce

Nước mắm chấm (Fish Sauce Dipping Sauce) (Southern and Northern style)

Known for its tangy and sweet notes, this light and versatile sauce perfectly complements many Vietnamese dishes. It could serve as a dressing for rice noodle salads or a dipping sauce for fresh spring rolls or fried spring rolls.

My ultimate dipping fish sauce is easy to make, and you can create a generous batch to store for months. It’s a typical dipping sauce in the South.

A small white bowl filled with Vietnamese dipping fish sauce, with minced garlic and chili

If you like to try new things, this Northern-style dipping fish sauce is an option. It pairs perfectly with many Northern dishes like Bún Bò Nam Bộ (rice noodle salad with stir-fried beef) or Bún Chả (rice noodles with grilled pork).

Close-up of a bowl filled with Hanoi-style dipping fish sauce, garnished with sliced carrots, kohlrabi.

Nam Jim Jaew (Thai BBQ dipping sauce)

It’s my latest obsession! I discovered that Thai Nam Jim Jaew doesn’t only pair perfectly with Kai Yang (Thai BBQ Chicken), but it’s also fantastic with Vietnamese spring rolls. It adds a bolder flavor with an extra kick.

Nam Jim Jaew, a delectable Thai dipping sauce, in a small bowl.

🛒 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 (Vietnamese spring rolls):

  • Rice papers: Use thin and translucent rice papers specifically meant for Gỏi Cuốn, not the less-translucent ones used for Chả Giò (Fried spring rolls). 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 thinly sliced cucumbers, mung bean sprouts, or any other vegetables of your choice), and some Vietnamese herbs like cilantro, mint, chives, or Thai basil.
  • Dipping sauce: Serve the spring rolls with your choice of dipping sauce.
"Colorful and vibrant vegetables and herbs, including lettuce, carrots, cucumbers, mint, and cilantro, used to make Vietnamese prawn and pork summer rolls, a refreshing and healthy dish perfect for any occasion."

📝 Instructions

Prep all your ingredients:

  • To remove any strong pork odors, add aromatics like ginger, green onions, or shallots to a pot of boiling water. Place the pork belly in the pot and let it cook for about 15 minutes or until there is no pink or red water visible when the meat is pierced with a chopstick.
  • Remove the pork belly from the pot and allow it to cool before slicing it thinly. Set the sliced pork belly aside for later use.
Vietnamese summer roll instructions
  • Bring the pot to a boil, then add the shrimp and cook until they turn pink (which should take around 3 minutes).
  • Remove the shrimp from the pot and slice them in half lengthwise along the back. Set the cooked shrimp aside for later use.
Vietnamese summer roll instructions
  • Cook the rice vermicelli according to package instructions, then rinse with cold water and drain well.
  • Slice the crunchy vegetable like cucumber.

Assemble the rolls:

  • Fill a large bowl with water. Quickly dip one rice paper into the water, shake off any excess water. The rice paper should only be soaked about 5 seconds to become soft and pliable.
Vietnamese summer roll instructions
  • Begin by placing the softened rice paper onto a large plate, ensuring the smooth side is facing down and the rough side faces up. Next, on the bottom third of the rice paper, add a few lettuce leaves, a bed of rice vermicelli, sliced pork belly, and fresh herbs.
  • Place the shrimp onto the opposite end of the rice paper, with the shrimp facing downward to make them more visible and appetizing.
Vietnamese summer roll instructions
  • Fold the sides inwards towards the center. Then, fold the bottom edge of the rice paper over the filling. Roll the rice paper up tightly to enclose the filling. Add a sprig of chive and continue rolling up the rice paper to seal it tightly.
Vietnamese summer roll instructions
  • Repeat steps 1 to 3 with the remaining ingredients to make more summer rolls.
Vietnamese summer roll instructions
  • Serve the summer rolls with your choice of dipping sauce.
Goi Cuon Vietnamese fresh spring rolls 4

📹 Instructional Video

🌟 FAQ

How to store spring rolls without sticking

Do not place finished spring rolls beside or on each other because they WILL stick together. If you want them to be packed tightly, you can use plastic wrap or baking paper to separate them.

How to store fresh spring rolls

To keep fresh spring rolls from drying out, wrap each roll in plastic wrap. You can make the rolls a day ahead and store them in the fridge. Before using, let them sit at room temperature for about 30 minutes.

Can you still eat spring rolls the next day?

Although it’s best to eat spring rolls right away, if you follow my instructions for storing them, they will still taste good after a day.

Thank you for trying my recipe!! Don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce.

Gỏi Cuốn (Vietnamese Spring Rolls) with 4 dipping sauces

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Fresh spring rolls (Gỏi cuốn) are a must-try for fans of Vietnamese cuisine. Pairing with 4 Vietnamese style dipping sauces, these deliciously light and refreshing rollsare very easy to make. Perfect as an appetizer or as a light meal!
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Salad, Snack
Cuisine Vietnamese
Servings 10 rolls

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Large bowl of water
  • 1 Strainer
  • 1 Large plate

Ingredients
  

  • 10 Rice papers
  • 15-18 Shrimp
  • lbs Pork Belly (300g)
  • lbs Dried Thin Rice vermicelli (150g)
  • Assortment of vegetables and herb (lettuce, bean sprouts, Thai basils, chives, mint, etc.)

Instructions
 

Prep all your ingredients:

  • To eliminate strong pork odors, you could incorporate some aromatics such as ginger, green onions, or shallots into a pot of boiling water. Boil the pork belly about 15 minutes or until there is no visible pink or red color when piercing the meat with a chopstick.
  • Once done, carefully remove the pork belly from the pot and let it cool before thinly slicing it. Set the sliced pork belly aside for future use.
  • 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.
  • After cooking, remove the shrimp from the pot and slice them in half lengthwise along the back. Set aside the cooked shrimp for later.
  • 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 large plate, ensuring the smooth side is facing down and the rough side faces up. At the bottom third of the rice paper, add a few lettuce leaves, a layer of rice vermicelli, sliced pork belly, and fresh herbs.
  • On the opposite end of the rice paper, position the shrimp facing downwards to enhance their visibility and appeal.
  • 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 summer rolls.
  • Serve the summer rolls with your preferred dipping sauce.
Tried this recipe?Let us know how it was!

5/5 - (38 votes)

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