Ingredients

  • Makes 15 Pieces
  • 300 g pork belly or chicken breast 

    1 tsp salt

    200 g shrimps 15 pcs

    200 g rice vermicelli “bún” 

    15 pieces rice paper (22 cm diameter)

    1  cucumber, cut lengthwise into thin 7 x 3 cm (3 x 1 in) slices

    Fresh greens: 

    Lettuce, mint, cilantro, perila, garlic chives etc.

     

    For the dipping sauce:

    1 tbsp vegetable oil

    1 tbsp garlic, minced

    5 tbsp hoisin sauce

    5 tbsp chicken broth / water

    1 tbsp peanut butter

    1 tbsp sugar

    1 tsp chillies, minced

    1 tbsp roasted peanuts, crushed

     

Fresh Spring Rolls – Gỏi Cuốn
Recipe Courtesy of
Asian Food Network

Fresh Spring Rolls – Gỏi Cuốn

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This is one of the world-famous dishes of Vietnamese Cuisine. It is fresh, light yet super flavorful. Believe it or not, it's not the rolls but the dipping sauce that makes all the difference.
  • Easy
  • 30 min
  • 45 min
  • 5 min
  • 10 steps
  • 18 Ingredients
  • Easy
  • 10 steps
  • 18 Ingredients
  • 30 min
  • 45 min
  • 5 min

Directions

  1. Prepare The Ingredients

    • Boil the chicken breast/ pork belly with some salt until fully cooked.

    • Fry the shrimp without any oil on medium heat for 1-2 minutes until they turn orange. Let cool and peel. Slice each shrimp lengthwise into 2 halves. Devein the shrimp. 

    • Cook the rice vermicelli in boiling water for 3 to 5 minutes until soft (follow the package instructions). Remember to drain and rinse the noodles under cold water, otherwise they will keep cooking.



  2. Make Dipping sauce

    • Heat vegetable oil in a small saucepan on medium high heat, then fry the minced garlic till golden brown. Add hoisin sauce, chicken broth, peanut butter and sugar. 

    • Stir well and simmer on low heat for 1-2 minutes, uncovered, until slightly thickened. Pour the sauce into condiment bowls and top with minced fresh chilli and crushed peanuts.



  3. Assemble The Roll

    • Place the cooked rice vermicelli, shrimps, meat, fresh greens and sliced cucumber on the plate. Prepare a pan of lukewarm water to soften rice paper and a flat work surface (like a cutting board or a large plate) for the rolling job. 

    • Dip one piece of rice paper into the water evenly (should not take more than 2-3 secs).  Gently shake off the excess water and lay it on the flat surface. 

    • Place the fresh greens in a row on the lower or upper third of the rice paper, leaving about 2 inches on both sides. Stack some vermicelli, cucumber on top of greens.

    • Then place 2 meat slices next to the stack of greens and place 2 shrimp halves (keep the orange side of shrimps face down) next to the meat slices towards the center of the rice paper.

    • Starting from the end closest to the stack of greens, roll once or twice until you reach the center of the rice paper. Then fold the both sides inwards, and continue rolling until you reach the other end. You can also include some chives at the end to give the roll a little “tail”.



Assemble & Serve!

  • You can either spoon some dipping sauce onto the roll to eat, or dip them straight into the sauce. You can also cut the rolls diagonally in half to make it more manageable.
  • The rolls should be served within 2 hours after wrapping. 
  • If you are going on a picnic, you can wrap the rolls in plastic wrap so that the rice paper won’t dry out or stick to each other. This way they can be kept for a few more hours.
Assemble & Serve!
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    Ingredients
    • Makes 15 Pieces
    • 300 g pork belly or chicken breast 

      1 tsp salt

      200 g shrimps 15 pcs

      200 g rice vermicelli “bún” 

      15 pieces rice paper (22 cm diameter)

      1  cucumber, cut lengthwise into thin 7 x 3 cm (3 x 1 in) slices

      Fresh greens: 

      Lettuce, mint, cilantro, perila, garlic chives etc.

       

      For the dipping sauce:

      1 tbsp vegetable oil

      1 tbsp garlic, minced

      5 tbsp hoisin sauce

      5 tbsp chicken broth / water

      1 tbsp peanut butter

      1 tbsp sugar

      1 tsp chillies, minced

      1 tbsp roasted peanuts, crushed

       

    Nutrition
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