Light, refreshing rice paper rolls filled with shrimp, herbs, vegetables, and vermicelli noodles. Known as gỏi cuốn in Vietnamese, these translucent spring rolls showcase fresh ingredients wrapped in delicate rice paper wrappers. Unlike fried spring rolls, these are served fresh and at room temperature, allowing the natural flavors and textures to shine. Served with a sweet and savory peanut dipping sauce or tangy fish sauce, fresh spring rolls are a healthy, vibrant appetizer beloved in Vietnamese cuisine.
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15 items
Bring a pot of water to a boil and cook the dried rice vermicelli noodles according to package directions, usually 3-4 minutes, then drain and rinse under cold water until completely cool.
Cut each cooked large shrimp in half lengthwise to create two thin pieces, then set aside.
Prepare all the filling ingredients and arrange them on a large platter or cutting board for easy assembly, including the cooled rice vermicelli noodles, halved shrimp, red leaf lettuce, fresh mint leaves, fresh cilantro, fresh thai basil, julienned carrot, and julienned english cucumber.
Whisk together the hoisin sauce, peanut butter, water, rice vinegar, and sriracha if using in a small bowl until smooth, then transfer to a serving dish and garnish with crushed peanuts.
Fill a large shallow dish or pie plate with warm water, dip one rice paper wrapper from the package into the water for 2-3 seconds until just softened but not completely soft, then transfer to a clean, damp cutting board or plate.
Place one red leaf lettuce leaf on the lower third of the softened rice paper wrapper, leaving about 1 inch of space at the bottom edge.
Layer a small handful of rice vermicelli noodles, 2-3 pieces of halved shrimp, a few pieces of julienned carrot and english cucumber, and several fresh mint leaves, fresh cilantro, and fresh thai basil leaves on top of the lettuce.
Fold the bottom edge of the rice paper wrapper up and over the filling, tucking it tightly underneath, then both sides and roll tightly forward to create a neat cylinder, making sure the filling is compact and visible through the translucent wrapper.
Place the finished vietnamese spring roll seam-side down on a serving platter and cover with a damp towel to prevent drying while you repeat the assembly process with the remaining rice paper wrappers and filling, which should take about 15-20 minutes total.
Serve the vietnamese fresh spring rolls whole or cut in half diagonally to display the colorful filling, accompanied by the peanut dipping sauce.
