Vietnamese Fresh Spring Rolls: Gỏi cuốn Recipe

Vietnamese Fresh Spring Rolls: Gỏi cuốn Recipe

Fresh Vietnamese spring rolls gỏi cuốn (not fried!) — rice paper with prawns, rice noodles, herbs and nước chấm sauce. Light, fresh and perfect for warm weather.

History of the dish

Gỏi cuốn are cold rolls from southern Vietnam, popular as a summer starter. Unlike the fried chả giò, they are lighter and lower in fat. 'Gỏi' means 'mixed', 'cuốn' means 'roll'.

Key ingredients

Rice paper (bánh tráng), cooked prawns (halved lengthways), rice vermicelli, lettuce leaves, mint, coriander, bean sprouts. Nước chấm dipping sauce: fish sauce, lime, sugar, chilli, garlic.

How to cook at home

Soak rice paper in warm water for 15–20 seconds — it should be soft but still slightly firm (it will soften further as you roll). Do not over-soak or it will tear. Roll tightly but without pulling.