Vietnamese Summer Rolls (Gỏi Cuốn)
In southern Vietnam these summer rolls are called “Gỏi cuốn”. This means salad rolls, while in northern Vietnam, these rolls are called Nem cuốn, meaning nem rolls. In central Vietnam, it is simply called “rice paper” roll. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. Here we show you how easy you can make your own rolls. Lights, refreshing and super tasty.
4-5 SERVINGS
Ingredients (Rolls)
250 g cold pork roast
250 g pre-cooked shrimp
125 g rice vermicelli
1 package rice paper wrappers
Red or green leafs lettuce, torn in half
1 ½ tsp salt
1 tsp sugar
Mint leaves
Fresh coriander leaves
Roasted peanuts for serving
Ingredients (Dip)
2 tbs peanut oil
2 tbs minced garlic
8 tbs hoisin sauce
2-3 tbs peanut butter
125 ml water
Mix all ingredients for the dipping sauce and set aside.
Soak Vermicelli noodles in warm water for 6 minutes. Split shrimp in half along the body. Slice pork a thin as you can. (Use a sharp knife)
Rolling is easier than you expect
Now add some warm water to a plate to dip the rice paper in. Dip only before making each roll. It will take 10 seconds of soaking until you can roll the wrappers. Make sure to remove it before it gets to the desired softness so it’s easier to handle. Add some lettuce near the bottom and leave some space to the sides. Add shrimp and pork next to the lettuce.
Top salad with Vermicelli noodles. Now fold the sides in, add coriander and mint leaves and roll the rice paper until you have a spring roll.
Serve rolls with our dipping sauce or Nuoc Mam Cham and sprinkle with roasted peanuts.
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