Summary: Fresh summer rolls made with rice paper, filled with cooked prawns, pork belly, rice noodles, herbs and crunchy vegetables, served with peanut sauce. Total time 55 minutes, makes 12 rolls for 6 servings.
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Category: Starters · Vietnamese Cuisine
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Quick overview
- Dish: Gỏi Cuốn – fresh summer rolls with prawns, pork and herbs
- Category: starters, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Prawns, 600 g (medium, raw, peeled)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 55 minutes (35 min preparation + 20 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 389 g)
- Key technique: Rolling in rice paper soaked in warm water and layering ingredients against the translucent side
- Preparation types: Classic cooking, poaching, cold rolling
- Dietary info & allergens: crustaceans (prawns), fish (fish sauce, hoisin), soy (hoisin), peanuts (peanut sauce, peanuts), gluten (hoisin)
- Suitable for: Starter for dinner, party snack, picnic or light summer supper.
- Nutritional values (per 1 serving): 657 kcal, Protein: 37.0 g, Fat: 18.0 g, Carbohydrates: 89.0 g
- Storage: 1 day in the fridge, 1 month in the freezer
- Pairing: Vietnamese lager, dry Riesling, iced jasmine tea
- In short: Rice paper, cooked prawns, pork belly, rice noodles, herbs and crunchy vegetables, served with peanut sauce. Total time 55 minutes, 12 rolls.
WAGUU says: “Gỏi cuốn is known for being see-through. If you put everything in at once, you get a ball of rice, not a roll.”
Key facts
| Preparation time: | 35 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Water for soaking paper 35–40 °C, water for prawns and meat 90 °C (below boiling point) |
| Number of servings: | 6 |
At a glance
Gỏi cuốn is a cold roll that is neither cooked nor fried. The temperature of the water used to soak the rice paper and the order of layers are crucial: prawn and herb go on the translucent side, rice and meat in the middle. If you soak the paper in boiling water or roll too loosely, you get a broken or rubbery roll.
Ingredients
Base serving: 6 servings • Serving weight: 389 g
| Ingredient | Amount | Quality |
|---|---|---|
| prawns | 600 g | medium, raw, peeled, deveined |
| pork belly | 300 g | boneless, with rind, thinly sliced |
| rice paper | 12 pcs | round, diameter 22 cm, thin |
| rice noodles | 180 g | thin 1 mm, made from rice flour |
| lettuce | 150 g | crisp, leaves stripped of thick ribs |
| carrot | 2 pcs | firm, cut into thin matchsticks |
| cucumber | 1 pcs | salad, deseeded, cut into sticks |
| mango | 1 pcs | unripe, firm, cut into thin matchsticks |
| fresh mint | 30 g | fresh, leaves only |
| fresh coriander | 30 g | stem and leaf, without root |
| Thai basil | 20 g | fresh, leaves |
| Chinese chives | 30 g | long stems, fresh |
| peanut sauce | 120 ml | thick, with peanut pieces |
| hoisin sauce | 60 ml | thick, dark |
| fish sauce | 30 ml | fermented from anchovies, sugar-free |
| cane sugar | 15 g | light, coarse |
| lime | 2 pcs | juicy, for juice and wedges |
| roasted peanuts | 60 g | unsalted, coarsely crushed |
| fresh chilli | 2 pcs | red, thinly sliced |
Why you’ll love this recipe
- Nothing is fried: The rolls are just rolled. No grease left in the kitchen and the dish is ready in under an hour.
- Crunchy and fresh layer: Lettuce, cucumber and herbs give the roll a juiciness that fried rolls lack.
- Exact ratios for 6 servings: Twelve rolls, two per person, with the right amount of prawns, meat and vegetables. The number of servings recalculates according to your guests.
Guaranteed success: Rice paper is soaked only in warm water and only for a few seconds. White dry spots must remain on the paper, which even out during rolling. If the paper is soaked in boiling water or left to soften completely, it will stick together and tear. Prawns and herbs are placed on the bottom layer because they show through and create the roll’s appearance. The amount of filling per roll should be about the size of your palm.
Recipe overview
Preparation: 35 min | Cooking: 20 min | Difficulty: Medium | Servings: 6 | Type: Starter | Origin: Vietnamese
Detailed method
Overall method: 0 % done
Phase 1: Cooking the prawns and pork – 15 min
Equipment: 3 l saucepan, colander, bowl of iced water
1. Bring the water in the saucepan to the boil, reduce to a simmer and add the prawns. Cook briefly until they turn pink and curl into a C shape, then transfer to the iced water.
2. Add the sliced pork belly to the same water and poach until it is pale throughout. Remove the meat, leave to cool and cut into thin slices.
Key check: The prawns are pink, firm and cold to the touch. The pork is pale with no pink juices and the slices hold their shape.
Before you move on:
Cool the prawns in iced water straight after cooking, otherwise they turn soft and fall apart in the roll. Cook them only until pink.
Phase 2: Preparing the filling – 15 min
Equipment: chopping board, grater, bowl, colander
1. Pour boiling water over the rice noodles and leave to soften, then rinse under cold water and drain. The noodles must not be wet or the paper will tear.
2. Grate the carrot and mango into thin matchsticks, cut the cucumber into batons and shred the lettuce. Leave the herbs whole, just pick and dry them.
3. Lay out all the ingredients on a large tray in the order they will go onto the paper. When rolling there is no time to search the kitchen for ingredients.
Key check: The noodles are cold and dry to the touch, the vegetables cut into evenly thick strips. The tray is full and everything is within reach.
Before you move on:
Wet noodles and vegetables will soak the rice paper and the roll will split. Drain everything well and dry the tray with a cloth.
Phase 3: Peanut sauce – 8 min
Equipment: small bowl, whisk
1. In a bowl, mix the peanut sauce with the hoisin sauce, fish sauce and palm sugar. Stir until the sugar dissolves and the sauce is smooth.
2. Loosen the sauce with two tablespoons of warm water, add the lime juice and chilli rings. Taste and adjust the balance of salty, sweet and sour.
Key check: The sauce is smooth, thick as cream and coats the back of a spoon. The flavour is balanced, no single element dominates.
Before you move on:
Peanut sauce thickens as it stands. Before serving, loosen it with a tablespoon of warm water and stir again, otherwise it is too thick for dipping.
Phase 4: Rolling the rolls – 12 min
Equipment: wide bowl of lukewarm water, clean cloth, chopping board
1. Dip the rice paper into the lukewarm water for a few seconds and lay it on the cloth. The paper is ready when it is soft but still has white dry patches.
2. Place two prawns and a mint leaf on the lower third of the paper, shiny side down. Add lettuce, noodles, a slice of meat, carrot, mango and cucumber. Keep the filling in a narrow strip.
3. Fold the bottom edge over the filling, press it down, fold in the sides and roll tightly to the end. Place the finished roll on the tray seam-side down.
Key check: The roll holds its shape, is firm to the touch and the prawns and herbs show through the top layer. The paper is not torn and the seam holds.
Before you move on:
Roll tightly but do not crush the filling. A loosely rolled roll falls apart when dipped, an over-tight one splits the paper.
Phase 5: Chilling and drying – 5 min
Equipment: tray, cling film, fridge
1. Cover the finished rolls with a damp cloth or cling film so the paper does not dry out. Leave them in the fridge for a short while; the paper firms up and holds its shape better.
2. Arrange the rolls on the tray in a single layer and separate them so they do not stick together. Only stack them once the paper has firmed up.
Key check: The paper is matte, not wet, the rolls do not bend when lifted and there are no water marks on the tray.
Before you move on:
Uncovered rolls harden and crack within half an hour. Keep them under a damp cloth or in cling film until serving.
Phase 6: Serving – 5 min
Equipment: serving platter, dipping bowls
1. Stand the rolls on the platter at an angle so the translucent side with the prawns is visible. Place a bowl of peanut sauce alongside and scatter with crushed peanuts.
2. Add lime wedges, chilli rings and the remaining herbs to a glass of water. Each guest dips their own roll into the sauce.
Key check: The rolls are cold, the paper matte and translucent, the sauce thick and smooth. There are no water or oil marks on the platter.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| wide dipping bowl | 28 cm diameter, 6 cm deep | large shallow plate with water | a small bowl makes the paper fold and stick to itself |
| clean cotton cloth | 50 x 40 cm | double layer of paper towels | wet paper tears on a damp surface |
| grater or mandoline | adjustable to 2 mm | sharp knife and patience | thick vegetable strips push through the paper and the roll splits |
| serving platter | 30 x 20 cm with a rim | large shallow plate | a platter without a rim lets the rolls slide off the table |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 707 kJ / 169 kcal | 2749 kJ / 657 kcal | 16495 kJ / 3942 kcal |
| Fat | 4.6 g | 18.0 g | 108.0 g |
| of which saturates | 2.8 g | 2.8 g | 2.8 g |
| Carbohydrate | 22.9 g | 89.0 g | 534.0 g |
| of which sugars | 4.6 g | 4.6 g | 4.6 g |
| Protein | 9.5 g | 37.0 g | 222.0 g |
| Salt | 1.8 g | 1.8 g | 1.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Keep the soaking water at 35–40 °C. In cold water the paper stays hard; in boiling water it falls apart.
- Tip 2: Place the prawns on the bottom layer, translucent side down. Once rolled, they are visible and the roll holds its shape.
- Tip 3: Keep the filling in a narrow strip about three fingers wide. A wide filling tears during rolling.
- Tip 4: Keep the finished rolls under a damp tea towel. Uncovered, they harden and crack within half an hour.
Scientific background
Rice paper is a thin sheet of pre-cooked rice starch. When soaked in warm water, the starch swells and the paper softens, but only to a point. If left in water too long, the starch dissolves and the paper loses strength. Cooling prawns in iced water after cooking stops the protein from cooking further, so the meat stays firm and does not fall apart in the roll. Herbs placed directly under the paper release their volatile aromatics only when eaten, which is why the roll smells fresh.
Fine Dining – Professional techniques
- Plate composition: Stand the rolls on a platter at an angle in two rows and place a bowl of sauce between them. The translucent side with the prawns must be visible from above.
- Texture contrasts: Add a few thin slices of fried shallot to the filling. The crisp layer contrasts with the soft paper and noodles.
- Temperature contrast: Serve the rolls straight from the fridge and the sauce at room temperature. A cold roll with warm sauce is the basis of a fresh impression.
- Aromatic additions: Add a tablespoon of chopped lemongrass and a pinch of ground sesame to the sauce. The aroma develops and the sauce gains depth.
Sensory radar
- Appearance: Translucent paper showing pink prawns and green mint leaves, with white noodles and orange mango inside.
- Aroma: First mint and coriander, then peanut sauce and finally fresh lime.
- Taste: Sweet from peanut sauce and mango, salty from fish sauce, sour from lime and fresh from herbs.
- Texture: Paper soft, vegetables crisp, prawns firm, noodles silky and peanuts crumbly.
Pairings
- Vietnamese lager: A light pale beer with high carbonation cleanses the palate of peanut sauce. Serve chilled at 6–8 °C.
- Dry Riesling: The acidity in Riesling pairs with lime and herbs. Sweeter wines overpower the delicate prawn flavour.
- Iced jasmine tea: Jasmine tea with an ice cube and a mint leaf. The floral aroma accompanies the fresh herbs in the roll.
Variations
- Gỏi cuốn with chicken: Replace the pork belly with poached chicken breast cut into thin slices. The rolls are lighter and suitable for those who do not eat pork.
- Gỏi cuốn with roasted tofu: Cut tofu into thin slices, brush with soy sauce and fry until crisp. The rolls are fully meat-free but firm.
Allergens and dietary information
Contains: crustaceans (prawns), fish (fish sauce, hoisin), soy (hoisin), peanuts (peanut sauce, peanuts), gluten (hoisin) • Gluten: yes, trace amounts from hoisin sauce • Not suitable for: people with allergies to crustaceans, fish, soy, peanuts and gluten
Suitable for
Starter for dinner, party snack, picnic or light summer supper.
Substitution catalogue
- prawns: cooked chicken breast or roasted tofu; the rolls will be crustacean-free
- pork belly: boneless chicken thigh or cooked tongue; the meat will be leaner
- rice paper: thin wheat or corn paper; the taste will differ and the roll cannot be eaten raw
- mango: pear or apple cut into matchsticks; the sweetness will be milder
- peanut sauce: sesame sauce with a tablespoon of water and sugar
FAQ
How long do I soak rice paper?
Just a few seconds in warm water. The paper is ready when it is soft but still has white dry patches that even out during rolling.
Why do my rolls tear?
The paper was in the water too long, or there is too much filling. Keep the filling in a narrow strip and do not push it to the edges when rolling.
Can I prepare the rolls in advance?
Yes, but at most an hour ahead and under a damp tea towel in the fridge. Longer storage makes the paper soggy and the rolls lose their shape.
What can I use instead of peanut sauce?
Sesame sauce thinned with warm water, or hoisin sauce with a tablespoon of vinegar. The taste will be less nutty, but the rolls can be dipped the same way.
Do I have to cook the prawns?
Yes. In fresh rolls the prawns do not heat through, so they are briefly poached below boiling point and cooled in iced water. Shop-bought cooked prawns only need chilling.
What lettuce should I use in the rolls?
Crisp lettuce with tender leaves. Remove thick ribs as they would pierce the paper. Place the lettuce between the paper and the other ingredients.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Prepare all components on trays in advance and roll at the table; guests roll their own. • 10+ people: Prepare prawns and meat a day ahead and keep them in the fridge separate from the vegetables. Cut vegetables into matchsticks and store in cold water to keep them crisp. Make a double batch of sauce and keep it in a thermos so it stays runny.
Sides and serving
Serving: Serve the rolls on a platter in a single layer, with a bowl of peanut sauce sprinkled with crushed peanuts. Put the herbs in a tall glass of water; they stay fresh and guests can add as they like.
Storage and reheating
Fridge: 1 day • Freezer: 1 month • Reheating: Rolls are not reheated; they are served cold. The prawn and meat filling can be reheated separately and the rolls rolled again with fresh paper.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An speciality with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, prawns and bean sprouts
Chả Giò – fried Vietnamese rolls with meat, vegetables and noodles
Cá Kho Tộ – caramelised braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts from beans, tapioca and coconut milk
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Most common mistakes
- Paper soaked too long – it sticks together and tears during rolling. Soak for just a few seconds.
- Wet noodles and vegetables – water makes the paper soggy and the roll falls apart. Drain everything and pat dry.
- Filling spread over the whole sheet – the edges cannot be folded. Keep the filling in a narrow strip on the bottom third.
- Uncovered rolls – they harden and crack within half an hour. Keep them under a damp tea towel.