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Introduction
Gỏi cuốn, commonly known as Vietnamese summer rolls, originated in Vietnam as a light and refreshing alternative to fried spring rolls. These translucent parcels have become a symbol of Vietnamese cuisine's emphasis on fresh, raw ingredients and harmonious flavor combinations. Traditionally served during the warm summer months, these rolls showcase the Vietnamese principle of incorporating five fundamental tastes - sweet, sour, bitter, spicy, and salty - into a single dish. The accompanying peanut sauce, a fusion of Southeast Asian flavors, was influenced by both Vietnamese and Thai cuisines, reflecting the regional cultural exchanges that have shaped this beloved dish.
Ingredients
• 8 round rice paper wrappers (8.5-inch diameter)
• 2 ounces thin rice vermicelli noodles, cooked according to package directions
• 1 medium carrot, julienned into 2-inch strips
• 1 English cucumber, seeds removed and julienned into 2-inch strips
• 1 cup fresh bean sprouts, rinsed and dried
• 1 cup fresh mint leaves, whole
• 1 cup fresh cilantro leaves, whole
• 16 medium shrimp, cooked, peeled, deveined, and halved lengthwise (optional)
• 1/2 cup smooth natural peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 tablespoon honey
• 2 tablespoons warm water
• 1 clove garlic, minced
• 1 tablespoon toasted sesame oil
Step 1:
Prepare peanut sauce by whisking together peanut butter, hoisin sauce, sriracha, rice vinegar, soy sauce, honey, warm water, minced garlic, and sesame oil in a bowl until smooth. Set aside.
Step 2:
Cook rice vermicelli according to package directions (typically 2-3 minutes), drain, rinse with cold water, and set aside.
Step 3:
Organize all prepared ingredients (noodles, vegetables, herbs, shrimp if using) in separate bowls within easy reach of your work surface.
Step 4:
Fill a large, wide bowl with room temperature water. Dip one rice paper wrapper for 10-15 seconds until just pliable but still slightly firm.
Step 5:
Place wrapper on a clean, damp kitchen towel. Layer ingredients in the lower third: first herbs, then noodles, vegetables, bean sprouts, and shrimp if using.
Step 6:
Fold the bottom edge up over filling, fold in sides, then roll tightly upward to form a cylinder. Repeat with remaining wrappers.
Q: Why are my rice paper wrappers tearing?
A: You may be soaking them too long. Rice paper should be dipped briefly until just pliable.
Q: Can I make these ahead of time?
A: While best fresh, they can be made up to 4 hours ahead if wrapped properly and refrigerated.
Q: Why is my peanut sauce too thick?
A: Add warm water one teaspoon at a time until desired consistency is reached.
• Rice paper can be found in Asian markets or international food sections.
• Vermicelli noodles can be substituted with thin bean thread noodles.
• For vegetarian version, omit shrimp and add extra vegetables or tofu.
• Fresh herbs can be substituted with Thai basil or regular basil.
• Natural peanut butter works best for sauce consistency.
• Contains allergens: peanuts, soy, shellfish (if using shrimp).
• All vegetables should be cut to similar lengths for even rolling.
• Rice paper should be soaked in room temperature water, not hot water.
Serve immediately with peanut dipping sauce. Cut rolls diagonally if desired.
Best consumed immediately. Can be stored for up to 4 hours, wrapped individually in damp paper towels and plastic wrap, refrigerated.
Prepare all ingredients before starting to roll. Work quickly once rice paper is wet.
- Don't oversoak rice paper - it will continue to soften as you work
- Keep filling ingredients dry to prevent soggy rolls
- Don't overfill rolls - they should be tight but not burst
Try with seared tofu or thinly sliced chicken breast instead of shrimp. For a low-carb version, omit noodles and add more vegetables.
Serve with jasmine tea or light Asian beer. Pairs well with miso soup or Asian cucumber salad.
Best in Spring and Summer when fresh herbs are abundant
Contains peanuts, soy, and shellfish (if using shrimp). May contain traces of gluten from hoisin sauce.
