Vietnamese Fresh Spring Rolls (Gỏi cuốn)

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Vietnamese spring rolls, or gỏi cuốn, is a traditional Vietnamese snack we simply cannot get enough of. Fun to construct and easy on the palate, we reckon that the sheer act of making these rolls with your loved ones should be considered culinary therapy.

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  • 2

Ingredients

  • Hoisin peanut sauce:
  • 1 head of lettuce such as butterhead or coral, washed
  • 8 round rice paper sheets, about 8.5 inches in diameter
  • 1 tsp salt
  • 1 tsp sugar
  • 200 g pork loin
  • 12 prawns, peeled and deveined
  • 250 g fresh rice vermicelli
  • Handful fresh mint
  • Handful cilantro
  • 1 cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • Nuoc Mam Cham：
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 3 tbsp sugar
  • 2 tbsp white vinegar
  • 1 bird's eye chili, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp hoisin sauce
  • 3 tbsp peanut butter
  • 1 tbsp toasted peanuts, finely chopped
  • 2 tsp sriracha
  • 1 tsp sesame oil
  • 2 tbsp water

Preparation

Step 1

1. To cook the pork, fill a medium pot with enough water so that it is submerged. Season with salt, sugar and bring to a boil Lower the heat to medium and cook till it floats with no pink in the middle. Remove and let cool. Add the prawns into the pot for about 2 to 3 minutes until cooked through. Remove and let cool, then add in rice vermicelli, cooking according to package directions and drain. Slice pork into thin slices and prawns into halves lengthwise and set aside.
2. To assemble the fresh spring rolls, quickly and fully submerge one sheet of rice paper in a shallow plate filled with warm water and place it on the work station. The rice paper will soften in no time. Place 2 pieces of lettuce on the bottom third of the rice paper, top with rice vermicelli, a few leaves of mint and cilantro. Cover it with 2 pieces of pork, followed by a small bundle of carrots and cucumber. Carefully pick up the bottom of the rice paper, wrap and roll the filling halfway in a tight bundle. Line 3 pieces of prawns pink-side down in the middle, folding in the sides and completing the roll. Be firm but gentle to prevent the rice paper from breaking.
3. To make the dipping sauces, combine and mix their individual list of ingredients in a dipping bowl and serve with freshly wrapped rolls.

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