Description
These Vietnamese Spring Rolls (Gỏi Cuốn) are light, fresh, and full of vibrant flavor. Made with tender pork belly, shrimp, vermicelli noodles, crisp vegetables, and fragrant herbs, they’re wrapped in rice paper and served with a savory peanut-hoisin dipping sauce. Perfect as a refreshing appetizer or a satisfying light meal!
Ingredients
For the Spring Rolls:
1 pound pork belly, thinly sliced
1 pound shrimp, halved lengthwise
5 ounces vermicelli noodles
12 pieces rice paper
1 head lettuce
1 carrot, julienned
1 cucumber, julienned
Fresh mint, to taste
For the Peanut Hoisin Dipping Sauce:
2 cloves garlic, minced
1/4 cup hoisin sauce
1 tablespoon peanut butter (creamy or chunky)
1 cup water
1 teaspoon cornstarch
1 tablespoon water (for slurry)
1 tablespoon chopped roasted peanuts (optional topping)
Instructions
Make the Peanut Sauce
-
Heat 1 tablespoon of oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds.
-
Stir in hoisin sauce and peanut butter. Cook for another 30 seconds.
-
Add 1 cup of water and bring to a boil.
-
Mix cornstarch with 1 tablespoon water to make a slurry. Stir it into the sauce and simmer for 1–2 minutes until thickened.
-
Remove from heat and pour into a bowl. Top with chopped peanuts if using.
2. Prepare the Fillings
-
Boil the Pork Belly: Place pork belly in a pot with 8 cups of water. Boil for about 1 hour or until internal temperature reaches 160°F (71°C). Let it cool, remove the skin, and slice thinly.
-
Cook the Vermicelli Noodles: Boil noodles in a separate pot for 2–3 minutes. Drain and set aside.
-
Cook the Shrimp: In the same pot, boil shrimp for 2–3 minutes until pink and opaque. Let rest for 10 minutes, then slice in half lengthwise.
-
Prepare the Vegetables: Julienne carrots and cucumbers. Separate lettuce leaves and rinse the mint.
3. Assemble the Spring Rolls
-
Dip one rice paper into warm water briefly and place it on a flat surface.
-
On one end of the wrapper, layer lettuce, mint, vermicelli, carrot, cucumber, and pork belly.
-
Roll the rice paper halfway, then lay 3 shrimp halves in front of the roll.
-
Continue rolling tightly, tucking in the sides as you go.
-
Repeat with remaining wrappers and fillings.
4. Serve
-
Serve fresh spring rolls with the peanut-hoisin dipping sauce on the side.
Notes
-
Don’t Overfill: Keep the rolls light and easy to wrap by using small amounts of each ingredient.
-
Rice Paper Tip: Dip rice paper in warm water for just 2–3 seconds—over-soaking can make it too sticky or prone to tearing.
-
Make Ahead: Prep fillings in advance, but assemble rolls fresh for best texture.
-
Peanut-Free Option: Use sunflower seed butter or skip the peanut butter in the sauce if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Boiled + No-Cook Assembly
- Cuisine: Vietnamese