Vietnamese Gỏi Cuốn recipe

Today on TACKRECIPE, we are going to explore the refreshing and delicious Vietnamese Gỏi Cuốn recipe, also known as fresh spring rolls. This traditional Vietnamese dish is a perfect combination of crisp vegetables, vermicelli noodles, shrimp, and fresh herbs, all wrapped in delicate rice paper and served with a flavorful dipping sauce. Gỏi Cuốn is not only light and healthy but also a fun dish to prepare, making it an excellent choice for gatherings and family meals.

Ingredients (Serves 4)

• 8 rice paper wrappers
• 16 medium shrimp, peeled and deveined
• 4 ounces rice vermicelli noodles
• 1 cup lettuce leaves, shredded
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• ½ cup fresh Thai basil
• 1 small cucumber, julienned
• 1 medium carrot, julienned
• For the Hoisin-Peanut Dipping Sauce:
• ¼ cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• ¼ cup water
• Chopped peanuts for garnish

Cook the Shrimp

Start by bringing a medium-sized pot of water to a rolling boil. Add a pinch of salt to enhance the natural sweetness of the shrimp. Gently add 16 medium shrimp, ensuring they are fully submerged. Let them cook for 2-3 minutes until they turn pink and opaque. Overcooking can make the shrimp rubbery, so watch closely. Once done, immediately transfer them to a bowl of ice water to stop the cooking process and maintain their delicate texture. After cooling, drain them and slice each shrimp in half lengthwise to make them easier to wrap into the rolls. Set them aside.

Prepare the Vermicelli

Take 4 ounces of rice vermicelli noodles and place them in a heatproof bowl. Bring a pot of water to a near-boil and pour it over the noodles, ensuring they are fully covered. Let them soak for 5 minutes, or as directed on the package, until they become tender and slightly chewy. Stir gently with chopsticks to separate them evenly. Once soft, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch, which helps prevent them from clumping. Let them drain thoroughly before using.

Arrange the Fillings

While the shrimp and vermicelli are preparing, start washing and prepping your vegetables and herbs.

🟢Lettuce (1 cup, shredded): Use soft butter lettuce or romaine, chop it into thin strips for easy rolling.
🟢Fresh herbs: Use a mix of mint (½ cup), cilantro (½ cup), and Thai basil (½ cup) for authentic Vietnamese flavor.
🟢Cucumber (1 small): Cut into thin julienne strips about 3 inches long for a crisp texture.
🟢Carrot (1 medium): Peel and julienne finely or use a grater for even slices.
🟢Lay all the prepared vegetables and herbs on a large plate or cutting board for easy access during assembly.

Soften the Rice Paper

Fill a large, shallow dish with warm water. The water should be warm but not too hot, as excessively hot water can make the rice paper too fragile. Take one rice paper wrapper and submerge it in the warm water for 5-10 seconds. It should become pliable but not too soft—if left too long, it will become sticky and difficult to work with. Gently lay the softened wrapper flat onto a damp clean surface like a wooden board or a non-stick silicone mat.

Assemble the Rolls

Now comes the fun part!

🟢Layering the ingredients: Start by placing a small handful of vermicelli noodles in the center of the rice paper. Spread them out slightly for even rolling.
🟢Add the vegetables: Place a layer of shredded lettuce, cucumber, carrot, and fresh herbs on top of the noodles.
🟢Position the shrimp: Place three shrimp halves, pink side facing down, near the top edge of the rice paper. This ensures the shrimp will be visible through the translucent wrapper when rolled.
🟢Rolling the spring roll: Carefully fold the bottom edge of the wrapper over the filling. Fold in the sides tightly to seal the edges, then continue rolling upward while keeping the ingredients compact. The shrimp should be positioned near the top of the roll for an elegant presentation. Repeat with the remaining wrappers.

Make the Dipping Sauce

For the perfect balance of sweet, salty, and nutty flavors, prepare a delicious hoisin-peanut sauce:

🟢In a small saucepan, combine ¼ cup hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon rice vinegar, 1 minced garlic clove, and ¼ cup water.
🟢Stir well over low heat until the mixture becomes smooth and slightly thickened. If it’s too thick, add a little more water to adjust consistency.
🟢Transfer to a serving bowl and garnish with chopped peanuts for extra crunch.
🟢For a lighter alternative, you can also serve these rolls with Vietnamese nước chấm (fish sauce dip) by mixing ¼ cup fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, ½ cup warm water, and 1 minced garlic clove with a few sliced chilies.

Serve and Enjoy

Arrange the fresh spring rolls on a serving platter, ensuring they do not stick to each other. Serve immediately with the dipping sauce of your choice. These rolls are best enjoyed fresh, as the rice paper tends to dry out when refrigerated. If needed, cover them with a damp paper towel until serving. Enjoy your homemade Vietnamese Gỏi Cuốn, a refreshing, healthy, and authentic dish perfect for any occasion!

Tips:

Don’t Over-Soak the Rice Paper

🟢One of the most common mistakes is leaving the rice paper in water for too long. Instead of making it pliable, it turns too soft and sticky, making rolling difficult. Dip the rice paper in warm water for just 5-10 seconds, then lay it on a damp surface. It will continue softening as you add the fillings.

Keep the Fillings Balanced

🟢Avoid overstuffing the rolls, as this can make them hard to wrap and prone to tearing. Use a small amount of vermicelli, herbs, and vegetables, ensuring even distribution. Place shrimp near the top of the rice paper so that when rolled, they create a visually appealing effect through the translucent wrap.

Serve Immediately or Store Properly

🟢Fresh spring rolls dry out quickly if left uncovered. If not serving immediately, cover them with a damp paper towel and wrap them loosely in plastic wrap to maintain moisture. Avoid refrigerating for too long, as the rice paper can become tough and chewy.