Summary: Gỏi Cuốn – fresh summer rolls made of rice paper filled with prawns or pork, rice noodles, lettuce and herbs, served with peanut or fish sauce. Main ingredients include rice paper wrappers, cooked prawns, lean pork belly, vermicelli rice noodles, fresh lettuce, mint, cilantro, and chives, prepared by boiling, assembling, and rolling carefully, taking 45 minutes for 6 portions.
Did you cook this recipe? Share the result with the community.
Category: Starters, Vietnamese Cuisine
Success rate: 96% of users successfully made this recipe
Quick overview
- Dish: Gỏi Cuốn
- Category: Starters, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Rice paper wrappers, 300 g (premium quality translucent rice papers)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 45 minutes (30 min prep + 15 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 220.0 g)
- Key technique: Rolling and wrapping fresh ingredients in hydrated rice paper
- Preparation types: Boiling, soaking, wrapping
- Dietary info & Allergens: Crustaceans, peanuts, gluten-free option available
- Suitable for: Parties, light lunches, summer gatherings, healthy eating
- Nutritional values (per 1 portion): 320 kcal, Protein: 18.5 g, Fat: 9.2 g, Carbohydrates: 41.0 g
- Storage: 1 days in the fridge, 0 months in the freezer
- Pairing: Saigon Beer, Jasmine Tea, Lime Soda
- In short: Refreshing, delicate, and vibrant Vietnamese summer rolls bursting with herbs, prawns, and pork.
- Last updated: 24. 8. 2026
WAGUU says: “The secret to perfect Gỏi Cuốn lies in the tightness of the roll and the balance of fresh aromatic herbs combined with tender protein.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 15 minutes |
| Temperature: | Room temperature for wrapping, boiling water for prawns and noodles |
| Number of portions: | 6 portions |
In a nutshell
Gỏi Cuốn represents the epitome of fresh Vietnamese street food. These translucent summer rolls are packed with crisp vegetables, fragrant herbs, succulent prawns, and tender pork, creating an exquisite harmony of textures and clean flavors.
Ingredients
Base portions: 6 portions • Portion weight: 220.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Rice paper wrappers | 300 g | Premium quality translucent |
| Prawns | 300 g | Fresh, peeled and deveined |
| Pork belly | 250 g | Lean, boiled and sliced thin |
| Vermicelli rice noodles | 200 g | Thin rice vermicelli, cooked |
| Lettuce leaves | 150 g | Crisp butterhead or iceberg |
| Fresh mint | 30 g | Freshly picked leaves |
| Fresh cilantro | 30 g | Aromatic fresh herbs |
| Garlic chives | 40 g | Fresh long chive stalks |
| Peanut butter | 100 g | Smooth natural peanut butter |
| Hoisin sauce | 60 g | Sweet Asian bean sauce |
| Fish sauce | 40 ml | First-press premium fish sauce |
| Lime juice | 30 ml | Freshly squeezed lime juice |
| Water | 100 ml | Clean filtered water |
| Salt | 10 g | Fine sea salt for boiling |
Why you will love this recipe
- Extremely fresh: Loaded with crisp vegetables and fragrant herbs that invigorate the palate.
- Nutritionally balanced: Combines lean protein, complex carbohydrates, and fresh greens without heavy fats.
- Visually stunning: Translucent wrappers showcase the vibrant pink prawns and green herbs inside.
Success guaranteed: Following the exact hydration time for the rice paper and layering ingredients neatly ensures rolls that do not tear or fall apart.
Recipe overview
Prep: 30 min | Cooking: 15 min | Difficulty: Medium | Portions: 6 portions | Type: Starter | Origin: Vietnam
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing proteins – 10 min
Appliances: Stove, saucepan
1. Bring a saucepan of water to a boil, add 5 g of salt, and drop in the pork belly. Simmer for 15 minutes at 100 °C until fully cooked through, then remove, let cool, and slice into very thin strips.
VKB: Visual control: pork should be tender and opaque white inside.
Before moving to the next step:
Ensure the pork belly is completely cooled before slicing to achieve clean, uniform cuts.
Phase 2: Cooking prawns – 5 min
Appliances: Stove, saucepan
2. In the same boiling water, add the peeled prawns and cook for 3 minutes at 100 °C until they turn bright pink and opaque. Drain, rinse under cold water, cut each prawn in half lengthwise, and set aside.
VKB: Visual control: prawns must be curled and bright pink.
Before moving to the next step:
Do not overcook the prawns, or they will become rubbery inside the summer rolls.
Phase 3: Preparing noodles and herbs – 10 min
Appliances: Kettle, bowl
3. Soak the vermicelli rice noodles in boiling water for 5 minutes until tender, then drain thoroughly. Wash and dry the lettuce leaves, fresh mint, cilantro, and garlic chives.
VKB: Noodles should be soft yet retain a slight bite.
Before moving to the next step:
Ensure all herbs are completely dry to prevent excess moisture from tearing the rice paper.
Phase 4: Making the dipping sauce – 5 min
Appliances: Small bowl, whisk
4. In a small bowl, whisk together the peanut butter, hoisin sauce, fish sauce, lime juice, and 100 ml of warm water until smooth and creamy. Adjust seasoning to taste.
VKB: Sauce must be pourable and well-emulsified.
Before moving to the next step:
Whisk vigorously to eliminate any lumps in the peanut butter.
Phase 5: Hydrating rice paper – 5 min
Appliances: Shallow wide dish
5. Fill a wide shallow dish with lukewarm water. Dip one rice paper wrapper into the water for 3 to 5 seconds until pliable, then lay it flat on a clean damp cutting board or kitchen towel.
VKB: Paper should feel slightly firm when laid down as it will soften further.
Before moving to the next step:
Do not soak the rice paper too long, or it will become sticky and difficult to handle.
Phase 6: Assembling and rolling – 10 min
Appliances: Cutting board
6. Place lettuce, herbs, noodles, and pork in the lower third of the rice paper. Lay 3 prawn halves pink side down near the top edge. Fold sides inward and roll tightly from the bottom up.
VKB: Visual control: rolls must be firm and display the prawns clearly through the wrapper.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 3-litre capacity | Stock pot | Boiling over if heat is too high |
| Shallow dish | 28 cm diameter | Pie plate | Spilling water during dipping |
| Cutting board | 30 x 40 cm | Clean countertop | Rice paper sticking to wooden surfaces |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 145.5 kcal | 320.0 kcal | 1920.0 kcal |
| Fat | 4.2 g | 9.2 g | 55.2 g |
| of which saturates | 1.1 g | 2.4 g | 14.4 g |
| Carbohydrates | 18.6 g | 41.0 g | 246.0 g |
| of which sugars | 2.5 g | 5.5 g | 33.0 g |
| Protein | 8.4 g | 18.5 g | 111.0 g |
| Salt | 0.9 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always slice the boiled pork belly while cold to achieve paper-thin, professional slices.
- Tip 2: Lay the prawn halves pink-side down first on the wrapper so they show clearly on top of the finished roll.
- Tip 3: Keep a damp kitchen towel over finished rolls to prevent the rice paper from drying out.
- Tip 4: Adjust the peanut dipping sauce consistency with warm water until velvety smooth.
Scientific background
Hydrating rice paper involves gelatinizing starch molecules on the surface of the dried sheet, creating a sticky, pliable matrix that encapsulates the filling. The inclusion of fresh herbs provides volatile aromatic compounds that stimulate olfactory receptors, enhancing perceived flavor without heavy fats.
Fine Dining – Professional techniques
- Plate composition: Arrange rolls diagonally on a rectangular slate platter garnished with purple perilla flowers.
- Textural contrasts: Balance the chewy exterior with crisp lettuce and tender proteins.
- Temperature contrast: Serve rolls at cool room temperature alongside a rich, slightly warm peanut dip.
- Aromatic garnishes: Top the dipping sauce with crushed roasted peanuts and finely julienned red chili.
Sensory radar
- Appearance: Translucent cylindrical rolls revealing vibrant pink prawns and emerald green herbs.
- Aroma: Fresh herbaceous notes of mint and cilantro combined with rich nutty peanut undertones.
- Taste: Clean, savory, sweet, and tangy profile with a nutty finish from the dipping sauce.
- Texture: Soft chewy exterior enclosing crisp greens, tender pork, and succulent prawns.
Pairing
- BEER: Crisp chilled Vietnamese Saigon or Tiger lager to cleanse the palate.
- WINE: Dry aromatic Riesling or Grüner Veltliner with vibrant acidity.
- NON-ALCOHOLIC: Iced jasmine green tea with fresh lime and mint leaves.
Various preparation variants
- Vegetarian variant: Replace prawns and pork with firm pan-seared tofu and avocado slices.
- Spicy variant: Add finely sliced bird’s eye chilies into the peanut dipping sauce for extra heat.
Allergens and dietary information
Contains: Crustaceans, peanuts, fish • Gluten: Naturally gluten-free • Not suitable for: Peanut allergy sufferers
Suitable for
Parties, light lunches, summer gatherings, healthy eating
Substitution catalog
- Pork belly: Chicken breast or firm tofu
- Peanut butter: Almond butter or cashew butter
FAQ
Why does my rice paper tear when rolling?
The rice paper was soaked for too long or in water that was too hot. Dip it briefly in lukewarm water for just 3 to 5 seconds.
Can I make Gỏi Cuốn ahead of time?
They are best consumed immediately. If storing for a few hours, wrap each roll individually in damp paper towels and plastic wrap.
What is the traditional dipping sauce?
Both peanut hoisin sauce and a sharp garlic-lime fish sauce (Nuoc Cham) are traditional accompaniments.
Can I freeze these summer rolls?
No, freezing destroys the texture of the rice paper and fresh herbs, making them mushy upon thawing.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredients and set up a DIY rolling station where guests can wrap their own rolls • 20+ people: Prepare proteins and noodles in advance, keep ingredients in chilled partitioned trays, and provide multiple dipping sauce bowls.
Sides and Serving
- Pickled carrots and daikon – Adds tangy crunch (not included in the recipe)
- Crushed roasted peanuts – Enhances nutty flavor profile (not included in the recipe)
Serving: Serve fresh at room temperature arranged neatly on a platter with bowls of peanut dipping sauce.
Storage and reheating
Fridge: 1 days • Freezer: 0 months • Reheating: Do not reheat; consume fresh at room temperature.
Recipe created by WAGUU culinary team on 15. 5. 2024.
More Recipes from This Article
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Over-soaking rice paper – Soaking rice paper too long in hot water makes it overly sticky and prone to tearing during wrapping.
- Wet ingredients – Leaving excess moisture on herbs and lettuce dilutes the flavors and tears the delicate rice paper wrapper.
- Overfilling the rolls – Putting too much filling inside prevents tight rolling and causes the wrapper to burst open.
- Incorrect slicing temperature – Slicing warm pork belly instead of chilled pork results in ragged, uneven slices.