Vietnamese Spring Rolls Recipe

Here’s a delicious recipe for Vietnamese Spring Rolls, also known as Gỏi Cuốn. These fresh, light rolls are filled with shrimp, vegetables, and vermicelli noodles, wrapped in delicate rice paper. They are often served with a flavorful dipping sauce.

Vietnamese Spring Rolls Recipe

Ingredients

For the Spring Rolls:

• 1 lb (450g) large shrimp (21-25 count), peeled and deveined
• 3 oz (85g) vermicelli rice noodles
• 12 large rice paper sheets (8.5” diameter)
• 1/2 head butter lettuce, leaves separated
• 2 medium carrots, peeled and julienned
• 1/2 English cucumber, julienned
• 1 cup fresh cilantro sprigs
• 1/4 cup fresh mint leaves (optional)

For the Dipping Sauce:

• 1/3 cup water (preferably filtered)
• 1/4 cup fish sauce
• 1/4 cup granulated sugar (or to taste)
• 2 tablespoons lime juice (freshly squeezed)
• 2 teaspoons rice wine vinegar
• 2 teaspoons chili garlic sauce (or to taste)
• 1 large garlic clove, minced
• 2 teaspoons sesame oil

Instructions

Prepare the Shrimp:

• Bring a pot of water to a boil. Add the shrimp and cook for about 3 minutes until they turn pink and opaque. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and slice the shrimp in half lengthwise.

Cook the Noodles:

• Cook the vermicelli noodles according to package instructions until softened. Drain and rinse them under cold water to stop cooking, then set aside.

Prep the Vegetables:

• Julienne the carrots and cucumber. Separate the lettuce leaves and rinse them if necessary. Coarsely chop the cilantro and mint.

Make the Dipping Sauce:

• In a small bowl, combine all dipping sauce ingredients: water, fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, minced garlic, and sesame oil. Stir until the sugar is dissolved. Adjust flavors to your liking.

Assemble the Spring Rolls:

• Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until softened but not too floppy.
• Lay the softened rice paper on a clean surface or damp cutting board.
• On the lower third of the wrapper, layer a piece of lettuce, a small handful of noodles, some carrots, cucumber strips, cilantro sprigs, mint leaves (if using), and finally place two shrimp halves cut-side up.
• Starting from the bottom, roll up tightly while tucking in the sides as you go to secure the filling inside.
• Repeat with remaining ingredients.

Serve:

• Place finished spring rolls on a serving platter and cover with a damp kitchen towel to prevent drying out.
• Serve with dipping sauce on the side.

Tips for Making Great Spring Rolls

• Keep Ingredients Fresh: Use fresh herbs and vegetables for optimal flavor and crunch.
• Customize Fillings: Feel free to add other ingredients like sliced bell peppers or cooked chicken for variety.
• Practice Rolling: It may take a few tries to get rolling techniques down; don’t worry if they aren’t perfect!

What Are the Differences Between Fresh and Fried Vietnamese Spring Rolls?

Fresh Spring Rolls (Gỏi Cuốn):

• Preparation: Made with rice paper wrappers that are soaked in warm water until pliable. They are filled with fresh ingredients like shrimp, vegetables, vermicelli noodles, and herbs.
• Texture: Light and refreshing, with a chewy texture from the rice paper and a crisp bite from the vegetables.
• Serving Temperature: Served cold or at room temperature, often accompanied by dipping sauces like nuoc cham (fish sauce) or peanut sauce.
• Health Aspect: Generally considered healthier due to the absence of frying and the use of fresh ingredients.

Fried Spring Rolls (Chả Giò):

• Preparation: Made with wheat flour or rice flour wrappers that are filled with a mixture of meat (often pork), vegetables, and sometimes noodles. They are then deep-fried until golden brown.
• Texture: Crispy and crunchy on the outside with a savory filling. The frying process adds richness and depth to the flavor.
• Serving Temperature: Served hot, typically with dipping sauces that complement the crispy texture.
• Health Aspect: Higher in calories and fat due to frying.

Can I Use Frozen Shrimp for the Spring Rolls?

Yes, you can use frozen shrimp for making spring rolls. Just ensure to thaw them properly before cooking. Here’s how to prepare frozen shrimp:

1. Thawing: Place frozen shrimp in a bowl of cold water for about 15-20 minutes until thawed. Alternatively, you can leave them in the refrigerator overnight.
2. Cooking: Once thawed, cook the shrimp as you would fresh shrimp—boil or sauté them until they turn pink and opaque.

What Are Some Variations of the Vietnamese Dipping Sauce?

There are several delicious variations of dipping sauces for Vietnamese spring rolls:

1. Nuoc Cham (Vietnamese Fish Sauce):
   • Made from fish sauce, water, sugar, lime juice, garlic, and chili. It’s sweet, tangy, and savory.
   • Recipe:
     • 1/4 cup fish sauce
     • 1/4 cup sugar
     • 1/3 cup water
     • 2 tablespoons lime juice
     • 1 clove minced garlic
     • 1 small chili pepper (optional)
2. Peanut Dipping Sauce:
   • Creamy and nutty; pairs well with fresh spring rolls.
   • Recipe:
     • 1/4 cup peanut butter
     • 2 tablespoons hoisin sauce
     • 1 tablespoon lime juice
     • Water to thin
3. Hoisin Sauce:
   • Sweet and savory; can be used alone or mixed with crushed peanuts for added texture.
4. Sweet Chili Sauce:
   • A ready-made sauce that adds sweetness and heat; great for those who prefer something simpler.

How Can I Make Vegan Spring Rolls?

To make vegan spring rolls, simply replace any animal-based ingredients with plant-based options:

Ingredients for Vegan Spring Rolls:

• Rice Paper Wrappers
• Vermicelli Noodles
• Vegetables: Use a mix of carrots, cucumbers, bell peppers, lettuce, avocado, and sprouts.
• Herbs: Fresh mint and cilantro add flavor.

Assembly Instructions:

1. Soak rice paper wrappers in warm water until pliable.
2. Layer vermicelli noodles, julienned vegetables, and herbs on the wrapper.
3. Roll tightly while tucking in the sides.
4. Serve with your choice of vegan dipping sauce (like peanut sauce or nuoc cham made without fish sauce).

What Are the Best Sauces to Serve With Spring Rolls?

The best sauces to serve with spring rolls include:

Soy Sauce or Tamari: Simple yet effective for those who prefer a straightforward option.

Nuoc Cham: A classic Vietnamese dipping sauce that adds a perfect balance of flavors.

Peanut Sauce: Creamy and rich; it contrasts nicely with the freshness of spring rolls.

Hoisin Sauce: Sweet and savory; pairs well with both fresh and fried spring rolls.

Sweet Chili Sauce: Adds sweetness and spice; great for those who enjoy a bit of heat.

Vietnamese spring rolls are not only delicious but also versatile and healthy. They make for a great appetizer or light meal and are perfect for gatherings or summer picnics. Enjoy making these fresh rolls at home with your favorite fillings!