Fresh Spring Rolls (Gỏi Cuốn)

Fresh Spring Rolls (Gỏi Cuốn)

Translucent rice paper wraps around shrimp, herbs, and vermicelli for a cool, light bite.

Total 55 min Makes 12 rolls Calories 290/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Shellfish, Peanuts, Tree nuts

These Vietnamese fresh spring rolls layer poached shrimp, rice vermicelli, crisp lettuce, and fragrant herbs inside soft rice paper wrappers. Served cold with a peanut dipping sauce, they make a light appetizer or main for warm weather meals. The rolling technique takes a little practice but rewards you with a colorful, crunchy-tender bite every time.

Ingredients

  • 12 rice paper wrappers (8.5-inch)
  • 1 pound shrimp, peeled and deveined
  • 4 ounces rice vermicelli noodles
  • 1 cup lettuce, thinly sliced
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves
  • 24 leaves garlic chives (optional, for tips to peek out)
  • 1 cup peanut dipping sauce

Method

  1. Bring a medium saucepan of water to a boil and cook the shrimp for 2 to 3 minutes, until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise.

  2. Cook the rice vermicelli according to package directions, about 5 minutes, then drain and rinse under cold water. Set aside.

  3. Arrange the sliced shrimp, noodles, lettuce, bean sprouts, carrot, cucumber, mint, cilantro, basil, and garlic chives in separate piles near your work surface.

  4. Fill a wide shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds, until just pliable, then lay it flat on a clean damp surface.

  5. Layer a small handful of lettuce, noodles, shrimp, carrot, cucumber, sprouts, and herbs onto the lower third of the wrapper, leaving room on the sides to fold.

  6. Fold the sides of the wrapper inward over the filling, then lift the bottom edge and roll tightly away from you, tucking as you go to form a firm cylinder.

  7. Repeat with the remaining wrappers and filling to make 12 rolls, keeping finished rolls covered with a damp towel to prevent drying out.

  8. Slice rolls in half if desired and serve immediately with peanut dipping sauce.

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Fresh Spring Rolls (Gỏi Cuốn)

These Vietnamese fresh spring rolls layer poached shrimp, rice vermicelli, crisp lettuce, and fragrant herbs inside soft rice paper wrappers. Served cold with a peanut dipping sauce, they make a light appetizer or main for warm weather meals. The rolling technique takes a little practice but rewards you with a colorful, crunchy-tender bite every time.

55 min 12 rolls 290 cal

Ingredients

  • 12 rice paper wrappers (8.5-inch)
  • 1 pound shrimp, peeled and deveined
  • 4 ounces rice vermicelli noodles
  • 1 cup lettuce, thinly sliced
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves
  • 24 leaves garlic chives (optional, for tips to peek out)
  • 1 cup peanut dipping sauce

Method

  1. 1

    Bring a medium saucepan of water to a boil and cook the shrimp for 2 to 3 minutes, until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise.

  2. 2

    Cook the rice vermicelli according to package directions, about 5 minutes, then drain and rinse under cold water. Set aside.

  3. 3

    Arrange the sliced shrimp, noodles, lettuce, bean sprouts, carrot, cucumber, mint, cilantro, basil, and garlic chives in separate piles near your work surface.

  4. 4

    Fill a wide shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds, until just pliable, then lay it flat on a clean damp surface.

  5. 5

    Layer a small handful of lettuce, noodles, shrimp, carrot, cucumber, sprouts, and herbs onto the lower third of the wrapper, leaving room on the sides to fold.

  6. 6

    Fold the sides of the wrapper inward over the filling, then lift the bottom edge and roll tightly away from you, tucking as you go to form a firm cylinder.

  7. 7

    Repeat with the remaining wrappers and filling to make 12 rolls, keeping finished rolls covered with a damp towel to prevent drying out.

  8. 8

    Slice rolls in half if desired and serve immediately with peanut dipping sauce.