📝 About This Recipe
Known as Gỏi Cuốn, these translucent rice paper rolls are a celebration of freshness, capturing the essence of Vietnamese garden-to-table cuisine. Each bite offers a harmonious contrast between succulent poached shrimp, silky rice vermicelli, and an explosion of crisp aromatic herbs. This dish is the ultimate light appetizer or refreshing lunch, perfect for showcasing the beauty of raw, colorful ingredients wrapped in a delicate, edible veil.
🥗 Ingredients
The Protein & Noodles
- 12 pieces Large Shrimp (peeled, deveined, and tail-on for poaching)
- 4 ounces Dried Rice Vermicelli (thin 'maifun' style)
- 1 inch knob Ginger (sliced, for poaching water)
The Wrap & Garden Fillings
- 10 pieces Rice Paper Wrappers (22cm diameter rounds)
- 1 head Butter Lettuce (leaves washed, dried, and tough ribs removed)
- 1 large English Cucumber (julienned into thin matchsticks)
- 2 medium Carrots (shredded or julienned)
- 1/2 cup Fresh Mint Leaves (whole leaves)
- 1/2 cup Fresh Thai Basil (leaves only)
- 1/4 cup Fresh Cilantro (tender stems and leaves)
- 10 stalks Chives (cut into 4-inch lengths)
The Peanut Dipping Sauce
- 1/2 cup Hoisin Sauce (high quality)
- 2 tablespoons Creamy Peanut Butter (natural or standard)
- 2-3 tablespoons Water (to thin to desired consistency)
- 1 tablespoon Rice Vinegar (for acidity)
- 1 teaspoon Sambal Oelek (adjust for heat preference)
- 1 tablespoon Crushed Roasted Peanuts (for garnish)
👨🍳 Instructions
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1
Bring a medium pot of water to a boil with the sliced ginger. Add the shrimp and poach for 2-3 minutes until pink and opaque. Immediately transfer to an ice bath to stop the cooking.
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2
Once cooled, peel the shrimp (if not already) and slice them in half lengthwise so you have two thin crescents. This allows them to lay flat in the roll. Set aside.
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3
In the same boiling water (remove ginger), cook the rice vermicelli for 2-3 minutes or according to package directions until tender but firm. Drain and rinse under cold water to remove excess starch. Toss with a tiny drop of oil to prevent sticking.
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4
Prepare your 'mise en place' by arranging the shrimp, noodles, lettuce, julienned cucumbers, carrots, and herbs in separate piles on a large clean workspace.
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5
Make the dipping sauce: In a small bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, sambal oelek, and water until smooth. Adjust water for thickness and top with crushed peanuts.
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6
Fill a shallow wide bowl or pie plate with lukewarm water. Do not use hot water, as it will make the rice paper too soft and prone to tearing.
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7
Submerge one rice paper sheet into the water for exactly 5-8 seconds. It should still feel slightly stiff; it will continue to soften on the board.
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8
Lay the damp rice paper flat on a clean, damp cutting board or a plastic plate. Avoid wooden boards as they tend to stick to the paper.
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9
Place a piece of lettuce on the bottom third of the paper. Top the lettuce with a small bundle of vermicelli, then a few sticks of cucumber, carrot, and a pinch of mint, basil, and cilantro.
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10
Fold the bottom edge of the rice paper over the filling, tucking it tightly. Fold the left and right sides inward like an envelope.
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11
Place 3 shrimp halves (pink side down) in a row just above the folded section. This ensures the shrimp are visible through the translucent paper once finished.
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12
Continue rolling upward tightly until the roll is sealed. Just before the final turn, tuck in two stalks of chives so they peek out of the end for a professional look.
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13
Place the finished roll on a plate, ensuring they do not touch each other, as they will stick and tear. Repeat with remaining ingredients.
💡 Chef's Tips
Use lukewarm water for dipping—hot water makes the rice paper overly gummy and difficult to handle. Don't overstuff the rolls; a smaller, tighter roll is much easier to eat and looks more elegant. Keep a damp paper towel over the finished rolls if not serving immediately to prevent the rice paper from drying out and becoming brittle. Slicing the shrimp in half lengthwise is the secret to that 'pro' look; it showcases the vibrant pink color through the wrapper. If the rice paper tears, don't panic—just wrap a second damp sheet around the first one to reinforce it.
🍽️ Serving Suggestions
Serve with the prepared Peanut Hoisin Sauce and an optional side of Nuoc Cham (fish sauce vinaigrette) for variety. Pair with a crisp, chilled Riesling or a light Vietnamese lager like 333 or Saigon Beer. Serve alongside a bowl of hot Pho or a crunchy Vietnamese Cabbage Salad (Goi Ga). Add a plate of sliced bird's eye chilies and lime wedges on the side for those who want extra heat and acidity.