🥬 Vietnamese fresh spring rolls
Vietnamese fresh spring rolls, gỏi cuốn, are soft rice paper rolls filled with poached shrimp, rice vermicelli, lettuce and fresh mint. They are not fried, so they taste light, cool and herby, with a chewy wrapper. They are served at room temperature with a thick peanut dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 rice paper sheets
- 300 g shrimp, poached, peeled and halved
- 100 g rice vermicelli, cooked
- 8 lettuce leaves
- 1 bunch mint
- Peanut dipping sauce, about 120 ml
Method
- Dip a rice paper sheet in warm water for a few seconds until pliable and lay it flat.
- Place lettuce, a little vermicelli and mint on the lower third.
- Fold in the sides, roll halfway, add 3 shrimp halves and finish rolling tightly.
- Repeat and serve with the peanut sauce.
How to make it lighter
- Dip lightly — the peanut sauce carries most of the calories.
- Add extra lettuce and herbs for volume.
- Use a little less vermicelli and more shrimp.
History
Gỏi cuốn is especially associated with southern Vietnam and is now one of the best-known Vietnamese dishes abroad.
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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 →