Gỏi Cuốn (Vietnamese Fresh Spring Rolls / Rice Paper Rolls / 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 , 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?

Gỏi Cuốn is the Vietnamese fresh spring rolls which are are traditionally made with pork, shrimp, vegetables, and rice vermicelli, all wrapped in 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.

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 Thịt Nướng, or Phở Trộn to noodle soups such as the famous Phở or lesser-known options like Bún Mọc or Canh Bún.

How to enjoy Vietnamese Spring Rolls

In Vietnam, there are two main ways to 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: We prepare a rice paper platter with rice papers, proteins such as boiled pork belly, shrimp, lemongrass chicken, Vietnamese herbs and lettuce. Everyone gathers around the dining table to assemble their own rolls. It’s a fun and interactive experience.

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 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.

"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

You can also enjoy these shrimp and pork spring rolls with two fish sauce-based dipping sauces.

Fish sauce is like “Liquid Gold” in Vietnamese cuisine.

This Southern-style Nước Chấm is perfect not only as a dressing for rice noodle salads like Bún Thịt Nướng and Bún Chả Giò, but also as a dipping sauce for fresh spring rolls and egg rolls.

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

Meanwhile, the Northern-style dipping sauce delivers a different vibe.

It pairs wonderfully with many Northern dishes such as Bún Bò Nam Bộ (rice noodle salad with stir-fried beef), Bún Chả (rice noodles with grilled pork), Nem Rán (Hanoi Spring Rolls), and Bánh Cuốn (steamed rice rolls).

Bun Cha Dipping Sauce

Other dipping sauces which also go great with Vietnamese spring rolls:

  • Thai Nam Jim Jaew (Thai BBQ Dipping Sauce): 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. This dipping sauce is very popular in Asian markets, but you can also make it yourself.
  • Mắm Nêm (Vietnamese Anchovy Sauce): A favorite among Vietnamese locals, but only for those with an advanced palate.

Filling Ingredients

You can find the ingredients at Asian markets. For precise measurements, refer to the recipe card at the end of this post.

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. 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.
"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."

Related Recipes | More recipes with rice papers:

Instructions

1

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.
2

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 spring rolls.
Vietnamese summer roll instructions
  • Serve the spring rolls with your choice of dipping sauce.
Goi Cuon Vietnamese fresh spring rolls 4

Instructional Video

FAQs

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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.

Vietnamese Spring Rolls with Peanut Sauce | Gỏi Cuốn

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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 7 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.)

Peanut Sauce

  • 3 tbsp Hoisin Sauce
  • ½ tbsp Peanut Butter
  • 4 tbsp Hot Water
  • ½ tbsp Soy Sauce (to your taste)
  • tsp Sugar (to your taste)
  • tsp Rice Vinegar (to your taste)
  • ½ tsp Garlic Powder (to your taste)

Instructions
 

Make dipping sauce:

  • Mix all ingredients until well-combined.

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 spring rolls.
  • Serve the spring rolls with your preferred dipping sauce.
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