Gỏi Cuốn (Vietnamese Fresh Spring Rolls)
Photo: Alexander Sinn / Unsplash
Translucent rice-paper rolls packed with pink prawns, thin slices of pork, rice vermicelli, crisp lettuce and handfuls of mint and coriander, served with a tangy nước chấm and a creamy hoisin-peanut dip. Fresh, light and never fried.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the pork
Put the pork in a small pan of salted water. Bring to a boil, then let it bubble gently for about 20 minutes until cooked through. Let it cool, then slice it very thinly.
Cook the prawns and noodles
Cook the prawns in gently bubbling water until pink, about 2–3 minutes. Let them cool and cut them in half lengthways. Cook the rice noodles as the packet says. Rinse them in cold water and drain well.
Make the dips
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Soften the rice paper
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Roll
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Serve
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Cook the pork
Put the pork in a small pan of salted water. Bring to a boil, then let it bubble gently for about 20 minutes until cooked through. Let it cool, then slice it very thinly.
Cook the prawns and noodles
Cook the prawns in gently bubbling water until pink, about 2–3 minutes. Let them cool and cut them in half lengthways. Cook the rice noodles as the packet says. Rinse them in cold water and drain well.
Make the dips
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Soften the rice paper
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Roll
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Serve
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The Story Behind the Dish
Gỏi cuốn — literally 'salad rolls' — come from the south of Vietnam, where fresh herbs grow all year and meals are built around wrapping, rolling and dipping. The rice paper, bánh tráng, is made by steaming a thin rice batter and drying it on bamboo racks in the sun.
The rolls are a light snack or starter, and every family has its own mix of herbs and its own favourite dipping sauce.
⭐ Why It's Famous
They show off the fresh, herb-driven side of Vietnamese cooking, and they're one of the few spring rolls in the world that is never fried.
💡 Fun Fact
The town of Trảng Bàng in Tây Ninh province is famous for 'dew-dried' rice paper, left out overnight so the morning dew makes it soft and pliable.
Southern Vietnam
10.82°N, 106.63°E
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