Vietnamese Summer Rolls

5 from 2 votes

Vietnamese summer rolls, also known as gỏi cuốn, are made with rice paper wrappers filled with a mix of fresh herbs, crisp vegetables, and protein such as shrimp or pork, along with rice noodles.

Prep Time10

Assembly Time10

Total Time20

Course: Appetizer

Cuisine: Asian, Vietnamese

Keyword: Summer Rolls

Yield: rolls

Calories: 135kcal

Materials

Vietnamese Summer Rolls

7 - 14 sheets 8.5" round rice paper
Room temperature water in a large bowl
11 small cooked shrimp sliced in half (no tails)
1 lb pork belly cut into 1” pieces and boiled
1.5 oz dried rice noodles
7 lettuce leaves such as Oak or Butter Lettuce
1 cucumber peeled and cut inti matchstick size
2 cups shredded carrots
14 mint leaves
7 chives each about 3” long

Dipping Sauce

2 tbsp Hoisin Sauce
1 tsp sugar
2 tbsp of water
1/2 tsp crushed chili or other chili paste, adjust to taste (optional)
Mix ingredients using water to thin to a nice consistency.

Instructions

Instructions
Place rice noodles in a bowl and cover with warm water for 2 minutes, then drain
Peel the shrimp, slice in half lengthwise and devein
Fill a large bowl with warm water.
Submerge the rice paper into the water for 2 seconds, rotating the rice paper until it is damp all over.
Place the rice paper on a board or the counter with the smooth side down.
On the top part of the rice paper, place the lettuce leaf
On the lettuce, add some shredded carrots on a couple of cucumber matchsticks
Place the mint on the carrots & cucumbers
Rice noodles go on top of the veggies (don’t over fill with noodles)
place 3 shrimp and some pork belly on the rice noodles
Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce & veggies
Then keep rolling firmly. The rice paper is sticky, and it will seal itself.
Serve immediately with the dipping sauce.

Video

Nutrition