🥢 Fresh spring rolls (gỏi cuốn)

Name: Fresh spring rolls (gỏi cuốn)
Total time: 35 min
Yield: 4
Cuisine: Vietnam · southern Vietnam
Ingredients: 12 sheets rice paper; 300 g raw shrimp, peeled; 100 g thin rice noodles; 1 small head lettuce, leaves separated; 1 bunch mint and Thai basil; 1 carrot, cut into thin sticks; 6 tbsp peanut dipping sauce

Origin: Vietnam · southern Vietnam

220kcal

per serving · 200 g

110kcal

per 100 g

12 gProtein6 g / 100 g

4 gFat2 g / 100 g

34 gCarbs17 g / 100 g

Fresh spring rolls are soft, translucent rice paper wrappers rolled around poached shrimp, thin rice noodles, crisp lettuce and fragrant herbs such as mint and Thai basil. They are not fried, so the wrapper stays chewy and the filling cool and crunchy. They are served at room temperature with a thick peanut dipping sauce, usually as a starter or light lunch.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Peanuts ⚠ Soy

What it is made of

rice papershrimprice noodleslettuceherbspeanut sauce

Recipe

4 servings35 min

Ingredients

12 sheets rice paper
300 g raw shrimp, peeled
100 g thin rice noodles
1 small head lettuce, leaves separated
1 bunch mint and Thai basil
1 carrot, cut into thin sticks
6 tbsp peanut dipping sauce

Method

Cook the rice noodles according to the packet, rinse in cold water and drain.
Poach the shrimp in simmering salted water for 2–3 minutes, cool and halve lengthways.
Dip one rice paper sheet in warm water for a few seconds until just pliable and lay it flat.
Place lettuce, noodles, carrot and herbs in the lower third, then three shrimp halves pink side down above them.
Fold in the sides and roll up tightly; repeat with the remaining sheets.
Serve straight away with the peanut sauce for dipping.

How to make it lighter

The rolls themselves are light — most of the calories are in the peanut sauce, so dip rather than pour.
Thin the sauce with a little warm water and lime juice to stretch it further.
Use more lettuce and herbs and fewer noodles for a lower-carb roll.

History

Gỏi cuốn, often called summer rolls in English, are associated with southern Vietnam, where rice paper wrapping is an everyday technique. They spread internationally with the Vietnamese diaspora and are now a staple of Vietnamese restaurants worldwide.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →