Fresh Vietnamese Rice-Paper Rolls (Gỏi Cuốn)
Fresh rice-paper rolls filled with noodles, cooked pork belly, shrimp, vegetables, and herbs, served with peanut sauce. Makes 20 rolls for 4 people.
This version of Gỏi Cuốn, typical of southern Vietnam, is served fresh and unfried. The filling combines shrimp and pork belly with rice noodles, vegetables, and herbs; ingredients can vary by region and preference.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables and herbs
Wash the bean sprouts, lettuce, mint, and cilantro. Cut the cucumber into thin batons and chop the tender part of the Chinese chives; set aside a few whole stems to place in the rolls.
Ready to continue when: The leaves are clean, the cucumber is cut into batons, and the chives are chopped with a few stems set aside.
- 02
Cook the pork belly and shrimp
Cook the pork belly in boiling water for about 20 minutes, until cooked through. Reserve 1 cup of the broth. Cook the shrimp in the same broth until cooked through. Cool both, cut the pork into thin strips, and peel and halve the shrimp.
Ready to continue when: The pork is cooked and cut into strips; the shrimp are cooked, peeled, and halved, and 1 cup of broth is set aside.
20 min - 03
Cook the noodles
Cook the rice noodles for the time stated on the package. Drain them well and let them cool.
Ready to continue when: The noodles are cooked according to the package directions, drained, and cool.
- 04
Make the peanut sauce
Heat the vegetable oil in a small saucepan and cook the chopped garlic until fragrant. Add the hoisin sauce, peanut butter, and reserved broth. Stir as the sauce reduces and thickens. Remove it from the heat and finish with the chopped roasted peanuts.
Ready to continue when: The garlic is fragrant and the sauce is combined, thick, and easy to stir; the chopped peanuts are mixed in or sprinkled on top.
- 05
Soften the wrappers and assemble the rolls
Dip a wrapper in room-temperature water until it can be folded, then lay it on a flat surface. Add lettuce, mint, cilantro, chopped chives, cucumber, bean sprouts, noodles, and pork. Roll halfway, fold both sides inward, add the shrimp halves and a chive stem, then finish rolling firmly without tearing the wrapper. Repeat with the remaining wrappers and serve with the sauce.
Ready to continue when: All 20 wrappers are closed around the filling without tearing, and the rolls stay rolled when placed on the plate.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.