vietnamese summer rolls

Gỏi Cuốn comes loaded with fresh herbs and ingredients. Learn how to wrap PERFECT Vietnamese Rice Paper Rolls using our step-by-step instructions!

Gỏi Cuốn (Vietnamese Rice Paper Rolls)

kg / 2.2 lb fresh prawns ((deshelled))

kg / 2.2 lb pork belly

rice noodles

rice paper ((we buy it dry from the Asian grocery stores))

Thai basil

Purple/Green perilla

Bean sprouts

Lettuce

chives

rice paper ((we get the large ones from the Asian supermarket))

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 3 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat the salted soaking another 2 times to remove the impurities.

When finished, dry them in the colander until they&#039;re ready to use.

Preparing The Greens

Roll the pork belly along the length.

Wrap twine or string around the belly to secure its shape, then tie a few knots to prevent it from comming undone as it cooks.

Boil the meat in water for 1 hour or until soft, then take it out.

Remove the string and slice into thin pieces.

Preparing The Meat

Boil a pot of water and cook the rice noodles for 10 minutes or until al dente. Make sure to stir every 3 minutes to prevent anything from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip dry in a colander.

Cooking The Noodles

Organise your ingredients close to you before you even start rolling your Gỏi Cuốn. Keep the proteins and water closest to you, then noodles and herbs just behind them.Set up 2 plates side by side

Dip the rice paper into the water until the entire surface is just wet. Make sure there is always another one wet and resting on the second plate.

Lay the lettuce on the part of rice paper closest to you. Place the other herbs on top.

Grab some noodles and place it over the herbs. The weight will help hold the greens down.

Slide a few pieces of pork above the greens. Make sure to leave no gaps because they will show in the final roll.

Place 2-3 prawns above the pork.

Fold the left and right side of the rice paper toward the middle.

Bring the bottom of the rice paper to the middle and begin rolling tightly, pressing down firmly with each roll.You can wedge a sprig of garlic chive along the length of the meat so that a part of it sticks out as a garnish.

Serve the Gỏi Cuốn fresh as is with Peanut Hoisin Sauce or Vietnamese Dipping Sauce (Nước Mắm)!

How To Wrap The Rolls

After making this recipe you'll wonder why you haven't been making fresh spring rolls at home all the time!

Vietnamese Fresh Spring Rolls

carrots,

white vinegar

water

tsp salt

tsp sugar

rice paper wrappers

vermicelli noodles,

butter lettuce

cabbage

cucumber,

pickled carrot sticks

mint leaves

cilantro leaves

peanut butter

soy sauce (gluten-free if needed)

tbsp agave or maple syrup

tsp sesame oil

tsp sriracha

Mix the vinegar, water, sugar and salt together in a bowl then place the carrots sticks in the bowl. Let sit for at least 30 minutes, or overnight if preparing in advance. 

Soak 1 rice paper wrapper in warm water until pliable, 30 seconds to 1 minute.

Using your hands, press the wrapper onto a large plate until it&#8217;s flat on the plate.

Arrange a small mound of your filling ingredients in the center of the wrapper.

Fold the left side and right side of the wrapper and press down.

Flip the plate 90 degrees and fold the edge of wrapper you over filling, tucking in filling as tightly as possible, then fold in sides and continue to tightly roll until sealed.

To prepare the peanut sauce, mix all the ingredients together in a small pot or microwave until combined, then serve with the spring rolls. 

Thank you for the step by step photos showing how to roll them and the video was helpful too! Made it really easy to make these.

Vegetarian summer rolls with avocado, tofu &amp; fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin &amp; Vietnamese dipping sauce!

Vegetarian Summer Rolls with 3 Dipping Sauces

carrots

red bell pepper

yellow bell pepper

cocktail cucumbers

oz firm tofu

spring mix or shredded lettuce

red cabbage

avocado

oz dried vermicelli rice noodles

herbs

vegan fish sauce

sugar

Tablespoons lime juice

rice wine vinegar

garlic

Thai chili pepper

Tablespoon carrot

chili garlic sauce

hoisin sauce

lime juice

peanuts

lite coconut milk

½ Tablespoon hoisin sauce

brown sugar

Tablespoon chili garlic sauce

Make the dipping sauces

For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).

Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

Prepare the tofu

Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.

Pan fry the tofu

Dip the rice paper

Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)

Add the spring mix

Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.

Add the julienned vegetables

Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.

Arrange the filling

(Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you&#039;re rolling it up, you should be able see the vegetables through the rice paper. 

Roll it up from the base

Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.

Roll up the filling

Continue rolling until all the filling is rolled into the rice paper wrapper.

Fold in the sides

Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.

Place it on a plate

Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.

Serve

Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

Make the summer rolls

These fresh vegetable summer rolls are stuffed with avocado, tofu, peaches and lots of herbs! Serve with coconut basil dipping sauce.

Summer Rolls

full-fat coconut milk

basil

cashew butter

jalapeño (optional)

ginger

sea salt

(28cm) spring roll rice wrappers*

rice noodles (I used these)

tofu

avocado (sliced)

peaches mango (sliced)

watermelon radish (very thinly sliced, optional)

sesame seeds

Tamari and sriracha (optional for serving)

Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.

Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.

Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.

Summer rolls are a fresh Vietnamese favorite that are easy to make yourself. These Vietnamese spring rolls are made with rice noodles, lettuce, carrot, and shrimp for a healthy summer appetizer. Served with a quick and simple homemade hoisin-peanut sauce.

shrimp

lettuce

Vietnamese rice paper

carrot

peanut sauce

apple cider vinegar

Fill a large pot with water and bring to a boil over high heat. Add the rice noodles to the boiling water and cook as per the instructions on the package, stirring occasionally to prevent sticking. Once finished, drain the water and rinse the noodles under cold water to stop the cooking.

To make the hoisin-peanut sauce, combine the hoisin, peanut sauce, apple cider vinegar, warm water, and sugar in a small bowl. Whisk together until combined and transfer to a small dipping bowl along with the chopped peanuts.

In a small pot on the stove bring some water to a rapid boil. Add the shrimp to the water and cook for 1 minute until they are cooked through. Drain the shrimp and set aside to cool.

Once cooled, slice the shrimp in half lengthwise.

Begin assembling the rolls by first dividing the rice noodles, shrimp, lettuce, and carrots into 6 equal portions.

Fill a large bowl with water and dip 1 sheet of rice paper into the bowl. Shake off any excess water and transfer to a clean dry cutting board for assembly.

Place rice noodles on the lower half of the paper, followed by sliced carrots and lettuce. Top with 3 halves of sliced shrimp.

Fold the bottom half of the paper snug over the filling, then fold in the sides to secure in place. Finish rolling the summer roll from the bottom towards the top of the paper, making sure the roll is nice and tight.

Repeat steps 5 through 7 for the remaining ingredients. Cut the summer rolls in half diagonally and serve immediately with hoisin-peanut sauce.

If you&#039;ve never tried Bo Bia, the warm, comforting cousin of Vietnamese rice paper rolls, get ready to be swept off your feet. They&#039;re light and incredibly satisfying!

Bo Bia (Rice Paper Rolls with Chinese Sausage and Eggs)

80 g / 0.2 lb rehydrated shrimp

Chinese sausages

eggs

jicama

salt ((see instructions))

tsp pepper

chicken bouillon powder

cooking oil ((see instructions))

water ((for boiling))

rice paper

perilla

mint

coriander

Wash and peel the skin off the carrots and jicama. Then julienne each into thin strips or use a knife to cut them into 3mm (0.1&quot;) thick sticks.

Stir fry the carrots and jicama on a high heat with 2 tbsp oil and 1/2 tsp salt or to taste.

Beat the eggs with 1/2 tsp chicken bouillon powder and 1/4 tsp salt in a bowl until combined.

Heat up the pan on a low-medium heat with 1 tbsp oil and pour in enough egg to form a thin crepe. Cook for 2 minutes or until no longer runny.Tip: Use a flat round pan to keep the shape of each egg crepe consistent.

Use chopsticks or a flat utensil to roll the egg into a long log.

Repeat steps 4 and 5 until the mixture is finished.

Keep the eggs in their log fold and slice them into thin strips, roughly 3mm (0.1&quot;) wide.

Boil the Chinese sausages for 5 minutes in water then drain and pan fry for 3 minutes or until the fat pockets are translucent. Slice each sausage thinly.

Add 1 tbsp oil to a pan heated to medium heat then fry the shrimp with the sugar for 3 minutes.

The Filling

Set up your rolling station: 1 large bowl of hot water, 2 plates bigger than the rice paper, each of the filling and herbs in bowls and a packet of rice paper.

Quickly dip the rice paper in the hot water and rotate it until all sides are wet then lay it flat on a plate to soften. Repeat with a second rice paper on the second plate to give it time to soften.

Lay the herbs on the softened wrapping along with the dried shrimp, Chinese sausages and stir fried vegetables on top.

Bring the wrap up to cover the entire filling.

Fold the left and right sides in until there is no gap between the wrap and the filling.

As tightly as you can, roll from the bottom up until it forms a log.

Serve fresh with hoisin sauce!

How to wrap the rolls

I have never had these but as a huge fan of Vietnamese spring rolls, I feel I might really really like these! Love that the filling is warm - makes it feel more like a meal than a snack!

I really love the stuffing for your rice rolls! It's a great recipe for the summer BBQs and the picnic season too!

These look absolutely delicious! I think I'll have to try them as I love the fact that they're sweeter!

I loved reading about the variety of Vietnamese spring rolls - and your Bo Bia look so mouthwatering delicious!

A fresh and delicious recipe for rolls stuffed with vermicelli noodles, shrimp and veggies.

Vietnamese-style Salad Rolls (Gỏi Cuốn)

pkg rice vermicelli noodles

cucumber (julienned)

pkg cha lua (pork patty) (sliced)

Vietnamese mint

basil leaves

cilantro

Tbsp peanut butter (or tahini)

soy sauce

sesame seeds (optional)

tsp chili oil (optional)

Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.

Boil some hot water in a kettle.

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Top 8 vietnamese summer rolls recipes from across the web

The most viewed vietnamese summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gỏi Cuốn (Vietnamese Rice Paper Rol...

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Vegetarian Summer Rolls with 3 Dipp...

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Bo Bia (Rice Paper Rolls with Chine...

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The most viewed vietnamese summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine