Authentic Vietnamese Fresh Spring Rolls (Gỏi Cuốn)
Refreshing and healthy rice paper rolls filled with pork, shrimp, fresh herbs, and vermicelli noodles.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 250 grams Pork belly or shoulder
- 12 pieces Medium shrimp, deveined
- 150 grams Dried rice vermicelli noodles
- 12 sheets Rice paper wrappers (22cm diameter)
- 1 bunch Fresh mint leaves
- 1 bunch Thai basil leaves
- 12 stalks Garlic chives
- 1 head Lettuce leaves (Butter or Green Leaf)
- 1/2 cup Hoisin sauce
- 2 tablespoons Creamy peanut butter
- 1 tablespoon Crushed roasted peanuts(optional)
Instructions
- 1
Boil the pork in water with a pinch of salt for 20 minutes until cooked through, then slice into thin pieces.
- 2
Boil the shrimp in the same water for 2-3 minutes until pink, peel, and slice in half lengthwise.
- 3
Cook the rice vermicelli in boiling water for 3-5 minutes, drain, and rinse with cold water to prevent sticking.
- 4
Prepare a large bowl of warm water and dip one rice paper sheet for 2 seconds until just softened.
- 5
Lay the rice paper flat and place a piece of lettuce, a small bundle of noodles, and pork on the bottom third.
- 6
Place 3 shrimp halves (cut side up) in a row across the middle of the paper and add herbs.
- 7
Fold the bottom of the rice paper over the filling, fold in the sides, and place a garlic chive stalk so it sticks out.
- 8
Roll tightly to the end and serve with a dipping sauce made by simmering hoisin, peanut butter, and a splash of water.
Nutrition per Serving
320
Calories
18g
Protein
45g
Carbs
8g
Fat
4g
Fiber
10g
Sugar
650mg
Sodium
Ratings & Reviews
No ratings yet
