Vietnamese-style Salad Rolls (Gỏi Cuốn)
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
160 kcal
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Cuisine
Asian, Vietnamese
Vietnamese-style Salad Rolls (Gỏi Cuốn)
Description
The Vietnamese-style Salad Rolls are made by soaking rice paper briefly in hot water to soften, then layering with cooked vermicelli noodles, leafy greens, julienned cucumber, sliced pork patty, and halved cooked shrimp, along with fresh Vietnamese mint, basil, and cilantro. Rolling them tightly keeps the filling contained while maintaining a delicate texture. The peanut dipping sauce blends peanut butter, soy sauce, sugar, and hot water, with optional chili oil and sesame seeds, to complement the savory and fresh tastes of the rolls. Serving these immediately ensures the rice paper remains tender and the fresh ingredients crisp for a balanced bite. This dish offers a clean, refreshing flavor profile with a mix of textures characteristic of Vietnamese fresh rolls.
The peanut dipping sauce adds a creamy, tangy element with a hint of sweetness and optional heat, enhancing the taste experience. This recipe showcases fresh herbs and simple proteins while relying on the gentle preparation of rice paper and vermicelli noodles. It works well as a light appetizer or a fresh, satisfying snack.
Ingredients
For the rolls:
- ½ pkg rice vermicelli noodles
- 10 heets rice paper large round
- 1 head lettuce green leaf or iceberg
- ½ cucumber julienned
- ½ pkg Chả Lụa sliced, pork patty
- 8-10 Shrimp cooked, de-veined and sliced in half, medium
Herbs:
- Vietnamese mint
- basil leaves
- cilantro
Peanut Dipping Sauce:
- 1 tablespoon peanut butter or tahini
- 1 tablespoon soy sauce
- 1-2 teaspoon granulated sugar
- 1-2 tablespoon water hot
- sesame seeds optional
- 1 teaspoon Chili oil optional
Instructions
- Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.
- Boil some hot water in a kettle.
- Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.
- Next, have a similar sized clean plate for rolling.
- Carefully pour the boiling water into the shallow dish.
- Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
- Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
- Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.
- Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.
Make the peanut sauce:
- In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
- Add in a little hot water to loosen. Adjust seasonings to taste.
- Garnish with sesame seeds if you wish.
- For a spicy kick, add a little chili oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 477mg | 20% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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