The Pioneer Woman Tasty Kitchen
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Vietnamese Fresh Spring Roll-Gỏi Cuốn

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Fresh spring rolls, also called salad rolls, typify Vietnamese cuisine and are often what we first think of when someone says Vietnamese food. In my opinion, what makes these rolls so delicious is the simplicity of the ingredients. Fresh herbs and flavors, combining together. A great appetizer or a light lunch. Easy enough to make vegetarian by leaving out the meat and still tasty.

Ingredients

  • 12 whole Rice Paper Rounds
  • 12 whole Lettuce Leaves (Butter Or Romaine)
  • 6 ounces, weight Vermicelli Rice Noodles, Cooked
  • 12 whole Medium Shrimp, Cooked, Cleaned And Peeled (or 24-30 Small)
  • ⅓ pounds Boneless Pork Chop Or Loin, Cooked And Thinnly Sliced Across The Grain (optional)
  • 1 cup Bean Sprouts
  • 1 whole Cucumber, Peeled, Seeded And Julienned (optional)
  • 2 whole Carrots, Peeled And Julienned (optional)
  • 12 sprigs Cilantro
  • 12 sprigs Mint
  • 12 sprigs Thai Basil (optional)
  • _____
  • FOR THE PEANUT DIPPING SAUCE:
  • 1-½ cup Water
  • 1 cup Finely Chopped Onion
  • ½ cups Hoisin Sauce
  • ¼ cups Plum Sauce
  • ¼ cups Brown Sugar
  • ¼ cups Creamy Peanut Butter
  • 4 Tablespoons Lime Juice, Freshly Squeezed

Preparation

Dip the rice paper round/wrapper in warm water for a few seconds. It will still be stiff when it comes out of the water. But by the time you layer all the ingredients in it, they will have softened and will be ready to roll up.

Lay the moistened rice paper round on a flat surface.

Lay a small lettuce leaf in the center of the rice paper.

Then lay in a small handful of vermicelli noodles, 1 medium shrimp or 2-3 smaller shrimp, bean sprouts, 2 cilantro leaves, and 2 mint leaves. These ingredients are kinda the essentials (and it’s easy enough to leave out the shrimp if you want to go vegetarian), but please add more to cater to your family’s tastes. These are some optional ingredients that I see regularly in fresh spring rolls: julienned carrots and cucumber, thinly sliced pork, and Thai basil leaves. There are many variations with imagination.

Now don’t put in too much or it will be very difficult to roll up and the rice paper may split. Roll them up by folding the ends over and rolling it up. Try to roll them up as tightly as you can without the rice paper splitting. The rice paper will be sticky and stick to itself. You may have to practice figuring how much to add and how to roll them up. Eating the ones that don’t turn out so well is yummy!

You can make these rolls a couple hours before serving, but cover them till it’s time to eat.

As you are eating, everybody gets their own little bowl of peanut dipping sauce. You can easily make the sauce, or it is sold in jars at the Asian market.

To make the peanut dipping sauce, simply mix the sauce ingredients together.

2 Comments

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mrsmichaels on 4.6.2010

I’m making these tonight! I sent my husband to the asian market to pick up some ingredients and he is drooling.. we can’t wait for dinner

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countrygirlcooks on 3.17.2010

These look really good! I’ll have to give these a try some time.

One Review

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beanplant on 11.25.2011

I made these for dinner tonight and they were quite good! We really liked the combination of flavours. I had a lot of angst with the folding and rolling of the rice paper, until I realized that the rice paper had to be mostly dry for it to actually stick! So recommend rolling them on a towel to absorb most of the moisture.

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