Vietnamese
Gỏi cuốn
Fresh Vietnamese rice paper rolls filled with pork, shrimp, rice vermicelli, crisp lettuce, and fragrant herbs. Serve them just rolled, with a warm peanut-tương dipping sauce and a little chile if you like.
Watch it madeUyen Ninh · 1:14
Ingredients
- Rice paper wrappers, 22 cm6 sheets
- Pork belly or pork shoulder150g
- Raw medium shrimp, shell-on6
- Dried rice vermicelli noodles60g
- Soft lettuce leaves6 small leaves
- Fresh mint leaves1/2 cup
- Thai basil leaves1/2 cup
- Cilantro sprigs1/4 cup
- Garlic chives6 long stems
- Salt1 tsp
- Hoisin sauce3 tbsp
- Vietnamese fermented soybean sauce or tương hột, mashed1 tbsp
- Peanut butter or finely ground roasted peanuts1 tbsp
- Pork or shrimp cooking liquid3 tbsp
- Garlic, minced1 clove
- Neutral oil1 tsp
- Roasted peanuts, crushed2 tbsp
- Fresh red chile, sliced1 small
Method
- Bring a small pot of water to a gentle boil with the salt, add the pork, and simmer for 15 to 18 minutes until cooked through; transfer to a plate and reserve some cooking liquid.
- Add the shrimp to the same pot and cook for 2 to 3 minutes until just pink, then remove, cool, peel, devein, and halve each shrimp lengthwise.
- Slice the cooled pork thinly across the grain into pieces about the length of a rice paper roll.
- Cook the rice vermicelli in boiling water according to the package directions until tender, rinse under cold water, drain well, and divide into 6 small bundles.
- Wash and dry the lettuce, mint, Thai basil, cilantro, and garlic chives; trim the chives so each stem is slightly longer than a finished roll.
- Make the dipping sauce by heating the oil in a small pan, frying the minced garlic until fragrant, then stirring in the hoisin sauce, mashed tương hột, peanut butter, and reserved cooking liquid until smooth and pourable.
- Simmer the sauce for 1 to 2 minutes, then spoon it into small bowls and top with crushed roasted peanuts and sliced chile.
- Fill a wide shallow dish with warm water, dip one rice paper sheet briefly until just pliable, and lay it on a clean board.
- Place a lettuce leaf on the lower third of the wrapper, then add a small bundle of vermicelli, pork slices, mint, Thai basil, and cilantro.
- Fold the bottom edge over the filling, fold in the sides, then place 2 shrimp halves cut-side down above the filling with a garlic chive extending from one end.
- Roll firmly but gently to enclose everything, keeping the shrimp visible through the rice paper, and repeat with the remaining wrappers and fillings.
- Serve the gỏi cuốn immediately at room temperature with the peanut-tương dipping sauce.
Common questions
Can I substitute the pork belly with a leaner cut for gỏi cuốn?
Yes. Pork shoulder is the best leaner substitute because it stays tender and slices neatly. If using pork loin, reduce cooking time slightly and avoid overcooking, or it will dry out and shred when rolled.
How do I time the pork, shrimp, noodles, and herbs so everything is ready at once?
Cook the pork first, then use the same water for shrimp. While they cool, cook and rinse the noodles, wash and dry herbs, and mix the sauce. Assemble only after everything is fully cooled and drained.
What are the most common mistakes when making gỏi cuốn?
Overcooking the shrimp, slicing the pork too thick, and soaking the rice paper too long are the biggest problems. Also avoid wet herbs or noodles, which make the rolls slippery and more likely to tear or burst.
How should I store leftover fresh spring rolls and the dipping sauce?
Store rolls separately in a single layer, wrapped in slightly damp paper towels and sealed airtight for up to 1 day. Keep sauce refrigerated in a covered container for 3 to 4 days; stir before serving.
How should gỏi cuốn be served for the best texture and flavor?
Serve them soon after rolling, at room temperature, with the dipping sauce on the side. If making ahead, cover the rolls so the rice paper doesn’t dry out, and don’t stack them tightly or they may stick.