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Fresh Spring Rolls

Fresh spring rolls, also known as Vietnamese spring rolls or Gỏi cuốn, are a delightful and healthy dish that's perfect for warm weather or as a light appetizer any time of the year. These translucent rolls are filled with a colorful array of fresh ingredients and are typically served with a flavorful dipping sauce. Here's how to make them.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 people
Author: Saitama

Ingredients

For the Spring Rolls:

  • 8 rice paper wrappers (spring roll wrappers)
  • 16 large cooked shrimp, peeled and halved lengthwise (or tofu for a vegetarian option)
  • 4 ounces about 113 grams rice vermicelli noodles, cooked and cooled
  • 8 large lettuce leaves (such as iceberg or butter lettuce)
  • 32 fresh mint leaves
  • 32 fresh cilantro leaves
  • 1 cucumber (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 carrot (julienned)
  • Warm water for softening rice paper

For the Dipping Fish Sauce:

  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 garlic clove (minced)
  • 1/4 cup water
  • Red pepper flakes or chili sauce (optional, for added spice)

For the Dipping Peanut Sauce:

  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1 1/2 tablespoons honey (adjust to taste)
  • 1 teaspoon sesame oil
  • 1 small garlic clove (minced)
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1-2 tablespoons warm water (to thin the sauce, if needed)

Instructions

Prep the Ingredients:

  • Cook the rice vermicelli noodles according to the package instructions, rinse them with cold water, and set them aside to drain.
  • Prepare all the vegetables and herbs by washing, slicing, and arranging them neatly.

Soften the Rice Paper Wrappers:

  • Fill a shallow, wide dish with warm water. The water should be warm but not hot.
  • Dip one rice paper wrapper into the water for about 15-20 seconds until it becomes soft and pliable. Carefully remove it and place it on a clean, damp kitchen towel or a plate. Repeat with the remaining wrappers.

Assemble the Spring Rolls:

  • On each softened rice paper wrapper, place a lettuce leaf in the center.
  • Add a small handful of cooked rice vermicelli noodles on top of the lettuce.
  • Arrange 4 halves of shrimp (or tofu) on top of the noodles.
  • Add four mint leaves, four cilantro leaves, cucumber slices, bell pepper slices, julienned carrots, and bean sprouts (if desired).
  • Carefully fold the sides of the wrapper over the filling.
  • Place your choice of protein (shrimp or tofu) on top of the folded side.
  • Carefully start rolling from the bottom, tucking in the sides as you go. The rice paper will seal itself as you roll. Repeat with the remaining ingredients.

Prepare the Dipping Fish Sauce (Optional):

  • In a small bowl, combine the fish sauce, sugar, lime juice, minced garlic, and water. Adjust the ingredients to taste.
  • If you like some heat, you can add a pinch of red pepper flakes or a dash of chili sauce to the dipping sauce.

Prepare the Dipping Peanut Sauce (Optional):

  • Prepare the Sauce: In a bowl, combine the peanut butter, soy sauce, lime juice, water, honey, sesame oil, minced garlic, ginger, and red pepper flakes.
  • Mix Thoroughly: Whisk the ingredients together until the sauce is smooth and well combined. If the sauce is too thick, add 1-2 tablespoons of warm water to reach your desired consistency. Adjust the honey or red pepper flakes to taste.
  • Taste and Adjust: Taste the sauce and adjust the flavor to your liking. You can add more soy sauce for saltiness, lime juice for tanginess, honey for sweetness, or red pepper flakes for heat.