Vietnamese Summer Rolls
Fresh rice paper rolls filled with shrimp, herbs, and vermicelli, served with peanut sauce.
Details
Ingredients
- 8 rice paper wrappers
- 100g vermicelli noodles, cooked
- 12 shrimp, cooked and halved
- Lettuce, mint, cilantro, basil
- Cucumber strips
- Peanut Sauce:
- Hoisin, peanut butter, water
Instructions
- 1
Dip rice paper in warm water to soften.
- 2
Lay on flat surface.
- 3
Layer herbs, shrimp, noodles, and veg.
- 4
Roll up tightly.
- 5
Serve with peanut sauce.
About This Recipe
Gỏi Cuốn, known universally as Vietnamese Summer Rolls, are a quintessential representation of Vietnam’s culinary philosophy: fresh, balanced, and vibrant. Unlike their fried counterparts, these translucent rice paper rolls celebrate the crispness of raw vegetables, the succulence of cooked shrimp, and the delicate chew of vermicelli noodles, all bound together with aromatic herbs like mint, cilantro, and basil. Originating as a refreshing street food or a light appetizer, their appeal lies in the interplay of textures and the bright, clean flavors that perfectly counteract the Southeast Asian heat. The magic truly happens in the dipping sauce, a rich, savory-sweet peanut concoction that adds depth and marries all the elements. Key to a successful roll is the delicate art of rehydrating the rice paper just enough to be pliable without tearing, and rolling it tightly to create a sturdy, elegant cylinder. Variations abound, from adding sliced pork belly or grilled chicken to incorporating crispy fried wonton strips for extra crunch. They are best served immediately after rolling, offering a delightful, interactive eating experience perfect for a light lunch, a healthy snack, or a crowd-pleasing party starter.
Tips & Tricks
- • When dipping rice paper wrappers, immerse each sheet in warm water for only 15-20 seconds; it will continue to soften as you fill and roll it, preventing it from becoming overly sticky or tearing.
- • For a vegetarian option, substitute the shrimp with pan-fried tofu or tempeh, cut into strips, or add extra vibrant vegetables like julienned bell peppers or shredded carrots.
- • Summer rolls are best enjoyed fresh, but if making ahead, slightly dampen a paper towel, wring it out, and place it over the rolls, then cover tightly with plastic wrap to prevent them from drying out for up to a few hours in the refrigerator.
- • Beyond the classic peanut sauce, offer a side of Vietnamese nước chấm (fish sauce dipping sauce) for a tangier, lighter alternative, or pair these fresh rolls with a crisp, dry white wine like Sauvignon Blanc.
Nutrition Facts
Per serving (approximate)