Appetizer: Vietnam – Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8–10 bánh tráng rice-paper wrappers (for wrapping only; not eaten as a separate ingredient)
12–16 medium shrimp, peeled and deveined (12 to 15 7/8 oz (340–450 g) raw)
7 7/8 oz (225 g) pork loin, raw, thinly sliced (chosen instead of pork belly)
4 oz (115 g) dried rice vermicelli, cooked and drained
8 large romaine lettuce leaves, washed and dried (about 4 1/4 oz (120 g) edible leaves; chosen instead of butter lettuce)
1 1/16 oz (30 g) fresh mint leaves, stemmed
1 1/16 oz (30 g) fresh cilantro leaves, stemmed
1 1/16 oz (30 g) fresh Thai basil leaves (optional)
1 3/4 oz (50 g) bean sprouts, rinsed and drained
1 small cucumber, julienned (about 5 1/4 oz (150 g) edible)
1 small carrot, julienned or shredded (about 1 3/4 oz (50 g) edible)
2 scallions, lightly blanched and cut into short lengths (optional; about 1 1/16 oz (30 g))
3 tbsp (45 ml) hoisin sauce (3 tbsp (45 ml); use package weight if weighing)
2 tbsp (30 ml) creamy peanut butter (about 1 1/8 oz (32 g); chosen instead of ground peanuts)
1 tsp (5 ml) soy sauce (1 tsp (5 ml))
1–2 tbsp (15 to 30 ml) warm water, to thin sauce
1 tsp (5 ml) rice vinegar (optional; chosen instead of lime juice in this sauce)
1 small garlic clove, minced (optional)
Crushed peanuts and chili paste, to garnish (optional, unmeasured)
3 tbsp (45 ml) fish sauce (3 tbsp (45 ml))
3 tbsp (45 ml) warm water (3 tbsp (45 ml))
2 tbsp (30 ml) sugar (7/8 oz (25 g)), or to taste
2 tbsp (30 ml) fresh lime juice (2 tbsp (30 ml))
1 small garlic clove, minced
1–2 bird’s-eye chiles, thinly sliced (optional; chosen as the chili example)
A small amount of shredded carrot for color (optional, unmeasured)

Show original ingredient measurements

8–10 bánh tráng rice-paper wrappers (for wrapping only; not eaten as a separate ingredient)
12–16 medium shrimp, peeled and deveined (340–450 g raw)
225 g pork loin, raw, thinly sliced (chosen instead of pork belly)
115 g dried rice vermicelli, cooked and drained
8 large romaine lettuce leaves, washed and dried (about 120 g edible leaves; chosen instead of butter lettuce)
30 g fresh mint leaves, stemmed
30 g fresh cilantro leaves, stemmed
30 g fresh Thai basil leaves (optional)
50 g bean sprouts, rinsed and drained
1 small cucumber, julienned (about 150 g edible)
1 small carrot, julienned or shredded (about 50 g edible)
2 scallions, lightly blanched and cut into short lengths (optional; about 30 g)
3 tbsp hoisin sauce (45 ml; use package weight if weighing)
2 tbsp creamy peanut butter (about 32 g; chosen instead of ground peanuts)
1 tsp soy sauce (5 ml)
1–2 tbsp warm water, to thin sauce
1 tsp rice vinegar (optional; chosen instead of lime juice in this sauce)
1 small garlic clove, minced (optional)
Crushed peanuts and chili paste, to garnish (optional, unmeasured)
3 tbsp fish sauce (45 ml)
3 tbsp warm water (45 ml)
2 tbsp sugar (25 g), or to taste
2 tbsp fresh lime juice (30 ml)
1 small garlic clove, minced
1–2 bird’s-eye chiles, thinly sliced (optional; chosen as the chili example)
A small amount of shredded carrot for color (optional, unmeasured)

Instructions

1. Poach the pork loin in gently simmering water until fully cooked, about 15–20 minutes depending on thickness. Cool, then slice thinly.
2. Boil the shrimp until opaque and pink, about 1–2 minutes. Transfer to an ice bath, drain, and slice each shrimp in half lengthwise.
3. Soak the dried vermicelli in very hot water according to package directions, usually 3–5 minutes, until tender. Drain, rinse under cold water, and drain well.
4. Wash and thoroughly dry the lettuce and herbs. Julienned vegetables and rinse and drain the bean sprouts. If using scallions, briefly blanch them and cut into short lengths.
5. For the hoisin-peanut dip, whisk together hoisin, peanut butter, soy sauce, vinegar, and enough warm water to make a dipping consistency. Add the optional garlic. Set aside optional crushed peanuts and chili paste for garnish.
6. For the nước chấm, dissolve sugar in warm water. Stir in fish sauce and lime juice, then add garlic and optional sliced chile. Add optional shredded carrot.
7. Arrange the prepared fillings and both dipping sauces within reach. Set out a shallow dish of warm water and a clean, lightly damp work surface.
8. Dip one rice-paper wrapper in warm water for about 2–5 seconds, just until pliable. Place it on the work surface; it will continue softening.
9. Place a portion of lettuce, vermicelli, mint, cilantro, optional Thai basil, bean sprouts, cucumber, carrot, and pork near the lower third of the wrapper. Lay shrimp halves cut-side down near the edge closest to you, positioned to show through the wrapper.
10. Fold the bottom edge over the filling, fold in both sides, and roll snugly away from you without stretching or overfilling the wrapper.
11. Repeat with the remaining wrappers and fillings. Keep finished rolls covered with a lightly damp towel while assembling. Serve promptly, whole or cut in half, with both dips.