Summary: Gỏi Cuốn – fresh spring rolls made of rice paper filled with shrimp or pork, rice noodles, lettuce, and herbs, served with peanut or fish sauce. Main ingredients include shrimp, pork tenderloin, rice paper wrappers, and fresh herbs, prepared via rolling technique in 35 minutes for 6 servings.
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Category: Appetizers, Vietnamese Cuisine
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Quick overview
- Dish: Gỏi Cuốn
- Category: Appetizers, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Shrimp and pork tenderloin, 1 lb (fresh, high quality)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 35 minutes (20 min prep + 15 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 220 g)
- Key technique: Rolling and assembly
- Preparation types: Boiling, soaking, wrapping
- Dietary info & Allergens: Crustaceans, peanuts, gluten-free
- Suitable for: Lunch, dinner parties, light appetizers
- Nutritional values (per 1 serving): 320 kcal, Protein: 22.0 g, Fat: 8.5 g, Carbs: 38.0 g
- Storage: 1 days in the fridge, 0 months in the freezer
- Pairing: Saigon Beer, Riesling, Jasmine green tea
- In a nutshell: Refreshing, delicate, and vibrant Vietnamese spring rolls bursting with herbs and protein.
- Last updated: October 24, 2023
WAGUU says: “The secret to perfect Gỏi Cuốn lies in the tension of the rice paper wrap and the precise balance of fresh mint and cilantro.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 15 minutes |
| Temperature: | Room temperature water for rice paper |
| Number of servings: | 6 servings |
In a nutshell
Gỏi Cuốn – fresh spring rolls made of rice paper filled with shrimp or pork, rice noodles, lettuce, and herbs, served with peanut or fish sauce. These iconic translucent rolls deliver a harmonious crunch of fresh vegetables paired with savory proteins and aromatic dipping sauces.
Ingredients
Base servings: 6 servings • Serving weight: 220 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Shrimp | 0.75 lb | Peeled, deveined, medium size |
| Pork tenderloin | 0.5 lb | Trimmed |
| Rice paper wrappers | 12 pcs | Standard round type |
| Vermicelli rice noodles | 1.5 cups | Cooked and cooled |
| Butter lettuce | 1.5 cups | Cleaned and dried leaves |
| Fresh mint leaves | 0.75 cup | Freshly picked |
| Fresh cilantro | 0.75 cup | Freshly picked |
| Garlic clove | 2 pcs | Minced |
| Fish sauce | 3 tbsp | First pressing |
| Peanut butter | 3 tbsp | Smooth |
| Lime juice | 2 tbsp | Freshly squeezed |
| Granulated sugar | 1.5 tsp | Fine white |
| Water | 0.5 cup | Warm |
| Fine sea salt | 1 tsp | Pure sea salt |
Why you’ll love this recipe
- Incredibly refreshing: Packed with crisp lettuce and fragrant herbs that lighten up any meal.
- Nutritionally balanced: Combines lean protein from shrimp and pork with wholesome rice noodles and vegetables.
- Interactive dining: Fun to assemble and customize according to individual preferences with homemade peanut sauce.
Success guaranteed: Follow our step-by-step rolling technique to prevent torn rice paper wrappers and achieve restaurant-quality rolls.
Recipe overview
Prep: 20 min | Cooking: 15 min | Difficulty: Intermediate | Servings: 6 | Type: Appetizer | Origin: Vietnamese
Detailed instructions
Overall progress: 0% completed
Phase 1: Boiling Proteins and Noodles – 10 min
Appliances: Stove, saucepan
1. Bring a medium saucepan filled with water to a rolling boil over high heat. Add 0.5 lb of pork tenderloin and cook for 12 minutes until fully cooked through and the internal temperature reaches 145 °F. Remove the pork, let it cool completely on a cutting board, and slice it into very thin, uniform strips.
CP: Pork is cooked through and reaches 145 °F internal temperature.
Before moving to the next step:
Ensure the pork is completely cooled before slicing to maintain clean cuts.
Phase 2: Cooking Shrimp and Vermicelli – 8 min
Appliances: Stove, saucepan
2. In the same boiling water, drop in 0.75 lb of peeled and deveined shrimp. Cook for 2 to 3 minutes until they turn opaque and pink. Remove with a slotted spoon, rinse under cold water to stop cooking, cut each shrimp in half lengthwise, and set aside. In a separate bowl of boiling water, soak the vermicelli rice noodles according to package instructions until tender, then drain thoroughly.
CP: Shrimp are opaque, pink, and evenly halved.
Before moving to the next step:
Drain the rice noodles completely so excess moisture does not tear the rice paper wrappers.
Phase 3: Preparing the Peanut Dipping Sauce – 5 min
Appliances: Mixing bowl, whisk
3. In a small mixing bowl, combine 3 tbsp of smooth peanut butter, 3 tbsp of fish sauce, 2 tbsp of freshly squeezed lime juice, 1.5 tsp of granulated sugar, 2 minced garlic cloves, and 0.5 cup of warm water. Whisk vigorously until the mixture is smooth, glossy, and emulsified.
CP: Sauce is completely smooth and well balanced in flavor.
Before moving to the next step:
Adjust sweetness or acidity in the sauce to taste before setting aside.
Phase 4: Setting Up the Rolling Station – 4 min
Appliances: Clean cutting board, shallow dish
4. Arrange a clean, damp kitchen towel or cutting board as your workspace. Fill a wide shallow dish with warm water large enough to submerge a rice paper wrapper flat. Place all prepared ingredients—halved shrimp, sliced pork, cooked vermicelli noodles, butter lettuce, fresh mint leaves, and fresh cilantro—in neat bowls around your workspace for easy access.
CP: All station components are organized within arm’s reach.
Before moving to the next step:
Ensure the water in the shallow dish remains warm for optimal softening.
Phase 5: Assembling and Rolling the Spring Rolls – 10 min
Appliances: Clean workstation
5. Dip one rice paper wrapper into the warm water for 5 seconds until pliable, then lay it flat on your workspace. Place 3 shrimp halves in a neat line across the lower third of the wrapper. Layer a small amount of butter lettuce, cooked noodles, sliced pork, fresh mint, and fresh cilantro directly over the shrimp. Fold the bottom edge of the rice paper tightly over the filling, fold in the left and right sides, and roll firmly upward into a tight cylinder.
CP: Rolls are tightly wrapped with visible pink shrimp showing through the translucent rice paper.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 3 quart | Stock pot | Overboiling water |
| Shallow dish | 10 inches wide | Pie plate | Spilling water |
| Chef knife | 8 inches | Utility knife | Uneven slicing |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 145.5 kcal | 320.0 kcal | 1920.0 kcal |
| Fat | 3.9 g | 8.5 g | 51.0 g |
| of which saturates | 0.8 g | 1.8 g | 10.8 g |
| Carbohydrates | 17.3 g | 38.0 g | 228.0 g |
| of which sugars | 1.5 g | 3.3 g | 19.8 g |
| Protein | 10.0 g | 22.0 g | 132.0 g |
| Salt | 0.5 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Do not oversoak the rice paper in water; it should remain slightly firm when wrapped so it finishes softening from the moisture of the fillings.
- Tip 2: Slice the pork tenderloin against the grain for a tender mouthfeel in every bite.
- Tip 3: Keep a damp paper towel over assembled rolls if not serving immediately to prevent the rice paper from drying out.
- Tip 4: Use freshly picked herbs with intact leaves to maximize the aromatic profile of the spring rolls.
Scientific background
Rice paper consists primarily of tapioca and rice starch, which undergo rapid gelatinization when exposed to warm water, creating a flexible, cohesive polymer matrix. This matrix encloses water-soluble aromas from fresh herbs and prevents moisture migration, preserving the crisp texture of the internal lettuce and noodles.
Fine Dining – Professional techniques
- Plate composition: Serve on a matte black ceramic slate with individual porcelain dipping bowls for striking visual contrast.
- Texture contrasts: Combine the snap of fresh lettuce, chewiness of rice paper, and tenderness of poached shrimp.
- Temperature contrast: Serve chilled rolls immediately alongside a room-temperature savory peanut dipping sauce.
- Aromatic garnishes: Garnish the platter with flowering cilantro sprigs and finely julienned red chilies.
Sensory radar
- Appearance: Translucent cylindrical rolls showcasing vibrant pink shrimp and green herbs.
- Aroma: Fresh herbaceous scent dominated by mint and cilantro with hints of nutty peanut.
- Taste: Clean, savory, sweet, and nutty profile balanced by bright citrus acidity.
- Texture: Chewy outer wrap yielding to crisp lettuce and tender proteins.
Pairing
- BEER: Saigon Beer
- WINE: Off-dry Riesling
- NON-ALCOHOLIC: Chilled Jasmine green tea
Various preparation methods
- Vegetarian Version: Replace shrimp and pork with pan-seared firm tofu and avocado slices.
- Spicy Variation: Add finely sliced Thai bird chilies directly into the peanut dipping sauce.
Allergens and dietary information
Contains: Crustaceans, peanuts, fish • Gluten: Naturally gluten-free • Not suitable for: Nut allergy sufferers, shellfish allergies
Suitable for
Lunch, dinner parties, light appetizers, healthy meal prep
Substitution guide
- Peanut butter: Almond butter or sunflower seed butter
- Shrimp: Firm tofu or sliced chicken breast
FAQ
Why does my rice paper keep tearing?
Rice paper tears if it is soaked for too long in hot water. Dip it briefly for 5 seconds; it will continue to soften on your work surface.
Can I make these spring rolls ahead of time?
They are best consumed immediately. If made ahead, wrap each roll individually in damp paper towels and refrigerate for up to 4 hours.
What alternative sauces can I serve with Gỏi Cuốn?
Traditional Vietnamese fish sauce dressing (Nuoc Cham) or a spicy hoisin-peanut sauce pair wonderfully.
How do I prevent the rolls from sticking together on the platter?
Leave space between individual rolls on your serving plate and ensure they do not touch while resting.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and set up two rolling stations to speed up assembly. • 20+ people: Prepare proteins and noodles in advance, set out ingredients buffet-style, and let guests roll their own spring rolls at the table.
Sides and serving
- Nuoc Cham dipping sauce – Traditional Vietnamese sweet and sour fish sauce (not included in the recipe)
- Pickled carrots and daikon – Adds a tangy crunch (not included in the recipe)
Serving: Serve fresh on a platter with dipping sauces on the side.
Storage and reheating
Fridge: 1 days • Freezer: 0 months • Reheating: Do not reheat; consume fresh at room temperature or lightly chilled.
Author: Chef Petr WAGUU | Published: October 24, 2023
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Common mistakes
- Oversoaking rice paper – Leaving wrappers in hot water too long causes them to become soggy and tear during rolling.
- Overfilling the rolls – Adding too many ingredients makes it impossible to achieve a tight, secure cylinder.
- Using wet ingredients – Excess moisture from noodles or washed herbs weakens the delicate wrapper.
- Not slicing meat thinly – Thick slices of pork disrupt the delicate texture profile of the fresh spring roll.