📝 About This Recipe
Gỏi cuốn is the quintessential Vietnamese summer roll, offering a translucent window into a world of vibrant colors and crisp textures. Unlike fried spring rolls, these are served fresh and chilled, highlighting the delicate balance of poached shrimp, tender pork belly, and aromatic herbs. Each bite is a masterclass in contrast—the chewiness of the rice paper, the crunch of the lettuce, and the velvet richness of the signature peanut dipping sauce.
🥗 Ingredients
Proteins
- 12 pieces Large Shrimp (peeled, deveined, tail-on or off based on preference)
- 1/2 lb Pork Belly or Pork Shoulder (boiled until tender and thinly sliced)
The Wraps and Fillings
- 12 sheets Rice Paper Wrappers (Bánh Tráng) (22cm diameter is standard)
- 4 oz Dried Rice Vermicelli Noodles (cooked according to package, rinsed in cold water)
- 1 head Butter Lettuce or Green Leaf Lettuce (leaves washed and dried, hard ribs removed)
- 1/2 cup Fresh Mint Leaves (plucked from stems)
- 1/2 cup Fresh Thai Basil (whole leaves)
- 1/2 cup Fresh Cilantro (tender stems and leaves)
- 12 stalks Garlic Chives (cut into 4-inch lengths)
- 1 medium Cucumber (cut into thin matchsticks)
Peanut Dipping Sauce
- 1/2 cup Hoisin Sauce (high quality)
- 2 tablespoons Creamy Peanut Butter (smooth style)
- 1/4 cup Water or Coconut Water (to thin the sauce)
- 1 teaspoon Rice Vinegar (for a hint of acidity)
- 1 teaspoon Sambal Oelek or Chili Paste (optional, for heat)
- 1 tablespoon Roasted Peanuts (crushed, for garnish)
👨🍳 Instructions
-
1
Place the pork in a small pot of boiling salted water with a slice of ginger. Simmer for 20-25 minutes until cooked through. Remove, let cool, and slice into paper-thin pieces.
-
2
In the same boiling water (or fresh water), poach the shrimp for 2-3 minutes until pink and opaque. Drain and immediately plunge into an ice bath to stop the cooking. Once cool, slice each shrimp in half lengthwise so they lay flat.
-
3
Cook the rice vermicelli in boiling water for 3-5 minutes or until al dente. Drain and rinse thoroughly under cold running water to remove excess starch. Set aside to drain completely.
-
4
Prepare the sauce: In a small saucepan over medium-low heat, whisk together hoisin sauce, peanut butter, and water. Simmer for 1-2 minutes until smooth. Stir in rice vinegar and chili paste. Transfer to a bowl and top with crushed peanuts.
-
5
Organize your rolling station: Arrange the sliced pork, halved shrimp, noodles, lettuce, herbs, cucumber, and chives in separate bowls or on a large platter.
-
6
Fill a large shallow bowl with lukewarm water. Do not use hot water, as it will make the rice paper too soft and fragile.
-
7
Submerge one sheet of rice paper into the water for just 2-3 seconds. It should still feel slightly stiff; it will continue to soften as you work.
-
8
Lay the damp rice paper flat on a clean, smooth surface or a dedicated plastic rolling mat. On the bottom third of the paper, lay a piece of lettuce, followed by a small bundle of vermicelli, cucumber, and herbs.
-
9
Place 3 halves of shrimp (pink side down) and 2-3 slices of pork in a row about 2 inches above the vegetable pile. This ensures the beautiful colors show through the translucent paper.
-
10
Fold the bottom edge of the rice paper over the vegetable filling, tucking it tightly. Fold in the left and right sides toward the center.
-
11
Place a stalk of garlic chive so it pokes out slightly from one end. Roll the paper upward firmly, making sure to keep the tension, until the entire roll is sealed.
-
12
Repeat with the remaining ingredients. Place the finished rolls on a plate, ensuring they do not touch each other, as they will stick together.
💡 Chef's Tips
Use lukewarm water for dipping—hot water makes the rice paper gummy and prone to tearing. Don't overstuff the rolls; a smaller, tighter roll is much easier to eat and looks more professional. Dry your lettuce and herbs thoroughly before rolling to prevent the rice paper from becoming soggy. If making ahead, cover the rolls with a damp paper towel and wrap the plate in plastic wrap to keep the rice paper from drying out and cracking. For a vegetarian version, substitute the pork and shrimp with marinated fried tofu and use a vegetarian hoisin sauce.
🍽️ Serving Suggestions
Serve immediately with the warm peanut hoisin sauce for the best texture. Pair with a crisp Vietnamese Lager or a lightly sweetened Iced Lychee Tea. Add a side of Nước Chấm (Vietnamese dipping sauce) if you prefer a lighter, zesty citrus-fish sauce alternative. Accompany with a plate of pickled daikon and carrots (Đồ Chua) for extra crunch and acidity. Serve as an appetizer before a hot bowl of Phở or Bún Thịt Nướng.