Vietnamese Spring Rolls

Fresh Vietnamese spring rolls (gỏi cuốn) — translucent rice-paper parcels filled with shrimp, rice vermicelli, crisp lettuce and fresh herbs. Light, healthy, and perfect as an appetizer or light meal served with nuoc cham or peanut dipping sauce.

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Course: Appetizer

Cuisine: Vietnamese

Keyword: vietnamese spring rolls, gỏi cuốn, rice paper rolls, fresh spring rolls, nuoc cham, shrimp spring rolls

Prep Time: 25

Cook Time: 7

Total Time: 32

Servings: servings (2 rolls per person)

Calories: 260kcal

Ingredients

12 rice paper wrappers bánh tráng
12 cooked medium shrimp halved lengthwise
4 oz rice vermicelli cooked and cooled
8 large butter or romaine lettuce leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup Thai basil leaves optional
1 medium carrot julienned
1 cucumber julienned (seeds removed)
2 scallions cut into thin strips
1/4 cup crushed roasted peanuts for garnish
For nuoc cham: 3 tbsp fish sauce 2 tbsp lime juice, 1 tbsp sugar, 2 tbsp warm water, 1 garlic clove minced, 1 small red chili thinly sliced

Instructions

Boil water and cook rice vermicelli 2–3 minutes until tender; drain and rinse under cold water to stop cooking.
Bring a pot of water to a simmer and briefly poach shrimp 1–2 minutes until opaque; transfer to ice water, drain, and slice lengthwise.
Prepare a clean work surface and arrange ingredients within reach: lettuce, herbs, noodles, veggies and shrimp.
Fill a shallow wide bowl with warm water. Dip one rice paper wrapper for 3–5 seconds until pliable; don’t over-soak.
Lay softened wrapper on the work surface. Place one lettuce leaf centered toward the bottom third of the wrapper.
Add a small handful of noodles on top of the lettuce, keeping a compact mound near the center.
Layer carrots, cucumber, a few cilantro and mint leaves, and a couple of scallion strips on the noodles.
Arrange two shrimp halves, cut-side down, near the top edge of the filling so they show through the wrapper.
Fold the bottom edge over the filling, then fold in both sides snugly and roll tightly away from you to close; ensure shrimp remain visible.
Repeat with remaining wrappers and fillings, keeping finished rolls covered with a damp towel to prevent drying.
Mix dipping sauce: stir fish sauce, lime, sugar and warm water until sugar dissolves; add garlic and chili to taste. Garnish with crushed peanuts and serve immediately.

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