Vietnam · Fresh rolls · Gỏi cuốn

Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 round rice paper wrappers (about 22 cm); 8 medium cooked shrimp, peeled, deveined and halved lengthwise; 100 g (3.5 oz) dry rice vermicelli noodles; 8 small lettuce leaves, washed and dried; 1 small cucumber, cut into thin sticks; 1 small carrot, cut into thin sticks (optional); 1 cup mixed fresh mint, cilantro and Thai basil leaves; 3 tbsp hoisin sauce; 2 tbsp smooth peanut butter; 3–5 tbsp warm water, to thin; 1 tsp lime juice; Chopped roasted peanuts and chili, optional

Cool, herb-filled rice paper rolls with shrimp and rice vermicelli, served with a savory peanut-hoisin dipping sauce. A refreshing Vietnamese favorite.

AI-generated illustration of Vietnamese fresh spring rolls with shrimp, herbs, and dipping sauce

Illustrative AI-generated image. Recipe is a practical home-style version; regional and family preparations vary.

Prep: 25 minCook: 5 minTotal: 30 minServes: 4 (8 rolls)

Ingredients

For the rolls

8 round rice paper wrappers (about 22 cm)
8 medium cooked shrimp, peeled, deveined and halved lengthwise
100 g (3.5 oz) dry rice vermicelli noodles
8 small lettuce leaves, washed and dried
1 small cucumber, cut into thin sticks
1 small carrot, cut into thin sticks (optional)
1 cup mixed fresh mint, cilantro and Thai basil leaves

For the peanut-hoisin sauce

3 tbsp hoisin sauce
2 tbsp smooth peanut butter
3–5 tbsp warm water, to thin
1 tsp lime juice
Chopped roasted peanuts and chili, optional

Instructions

Prepare the noodles. Cook the vermicelli according to package directions. Drain, rinse under cool water and set aside.
Set up the filling. Arrange cooked shrimp, lettuce, cucumber, carrot, herbs and noodles within reach.
Soften one wrapper. Dip rice paper briefly in lukewarm water, then place on a clean, slightly damp work surface. It will continue to soften.
Fill. Place lettuce, a small portion of noodles, vegetables and herbs across the lower third. Lay two shrimp halves, cut side down, slightly above the filling so they show through the wrapper.
Roll. Fold the bottom edge over the filling, fold in the sides and roll firmly but gently. Repeat with the remaining wrappers.
Mix the sauce. Whisk hoisin, peanut butter, warm water and lime juice until smooth. Add water gradually to reach a dipping consistency. Garnish if desired.
Serve. Enjoy soon after rolling, with the sauce on the side.

Tips

Do not soak rice paper too long; it softens as you work. Keep finished rolls apart and cover lightly with a damp towel to prevent drying. For peanut allergies, substitute a suitable peanut-free dipping sauce.

Helpful kitchen tools

Optional equipment for preparing fresh spring rolls. These links open Amazon searches. As an Amazon Associate I earn from qualifying purchases.

Rice paper dipping bowl — helps soften wrappers evenly.
Julienne peeler — cuts vegetables into thin strips.