🌯 Gỏi cuốn (Vietnamese fresh spring rolls)

Name: Gỏi cuốn (Vietnamese fresh spring rolls)
Total time: 40 min
Yield: 4
Cuisine: Vietnam · Southern Vietnam
Ingredients: 12 rice paper sheets; 300 g shrimp; 250 g pork loin; 150 g rice noodles; 1 head lettuce, leaves separated; 1 large bunch mint and Thai basil; For dipping: juice of 2 limes, 1 tsp sugar, 1 chopped chili, 3 tbsp water

Origin: Vietnam · Southern Vietnam

150kcal

per serving · 150 g

100kcal

per 100 g

9 gProtein6 g / 100 g

2 gFat1.5 g / 100 g

22 gCarbs15 g / 100 g

Gỏi cuốn are Vietnamese fresh rolls: softened rice paper wrapped around poached shrimp, thin slices of boiled pork, rice noodles, lettuce and fresh herbs such as mint and Thai basil. They are not fried, so the texture is soft, cool and chewy, with the pink shrimp showing through the translucent wrapper. They are eaten by hand as a starter, dipped in a sauce.

Diets

✓

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, pork

Not veganbecause of: shrimp, pork

Contains porkbecause of: pork

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans

What it is made of

rice papershrimpporkrice noodlesherbslettuce

Recipe

4 servings40 min

Ingredients

12 rice paper sheets
300 g shrimp
250 g pork loin
150 g rice noodles
1 head lettuce, leaves separated
1 large bunch mint and Thai basil
For dipping: juice of 2 limes, 1 tsp sugar, 1 chopped chili, 3 tbsp water

Method

Simmer the pork in salted water for about 25 minutes, cool and slice thinly.
Poach the shrimp for 2 minutes, cool, peel and halve lengthwise.
Cook the rice noodles according to the packet, rinse in cold water and drain.
Dip a rice paper sheet in warm water for a few seconds and lay it flat.
Place lettuce, noodles, herbs and pork near the bottom, shrimp halves above, then roll up tightly, folding in the sides.
Mix the lime juice, sugar, chili and water for dipping and serve the rolls fresh.

How to make it lighter

Use more lettuce and herbs and fewer noodles to lower the carbohydrates per roll.
Choose a lean cut of pork such as loin and trim visible fat.
Use a light lime and chili dip instead of a thick sweet sauce.

History

Fresh rolls are associated above all with southern Vietnam, where they are sold at markets and street stalls. Their exact origin is not well documented. Today they are among the best-known Vietnamese dishes abroad, often listed on menus as summer rolls or salad rolls.

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 →