Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

🧂 Ingredients

• 12 Rice paper wrappers(Look for round, 22cm (8-inch) diameter wrappers.)
• 200 g Pork belly(Boiled until tender, then sliced thinly (about 1/8-inch thick). Alternatively, use pre-cooked pork belly or thinly sliced cooked pork loin.)
• 12 Shrimp(Medium-sized, peeled, deveined, and cooked. Halved lengthwise for easier rolling and visual appeal.)
• 100 g Rice vermicelli noodles(Cooked according to package directions until al dente, then rinsed under cold water and drained well.)
• 6 leaves Butter lettuce(Washed and dried. You can also use other tender lettuce varieties like green leaf or romaine hearts.)
• 1 cup Fresh mint leaves(Washed and dried. Use only the leaves.)
• 1 cup Fresh cilantro sprigs(Washed and dried. Use leaves and tender stems.)
• 60 ml Peanut butter(Smooth or crunchy, unsweetened is preferred.)
• 3 tbsp Hoisin sauce(A thick, sweet, and savory Chinese sauce.)
• 60 ml Water(For thinning the peanut sauce. Adjust as needed.)
• 1 clove Garlic(Minced (optional, for peanut sauce).)
• 1 tsp Chili garlic sauce or sriracha(Adjust to your spice preference (optional, for peanut sauce).)

👨‍🍳 Instructions

1. 1

   Cook the pork belly: Place the thinly sliced pork belly in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 10-15 minutes, or until tender. Drain and set aside to cool slightly before slicing thinly if not already done. Cook the rice vermicelli noodles according to package instructions until al dente. Rinse under cold water to stop the cooking process and drain thoroughly to prevent sogginess.

   ⏱️ 20 minutes
2. 2

   Prepare the peanut dipping sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, and water until smooth and creamy. If using, stir in the minced garlic and chili garlic sauce or sriracha. The sauce should be pourable but not too thin. Add a little more water, 1 teaspoon at a time, if needed. Set aside.

   ⏱️ 5 minutes
3. 3

   Set up your rolling station: Have all your prepared ingredients (lettuce leaves, drained vermicelli, sliced pork, fresh mint and cilantro, halved shrimp) laid out within easy reach. Prepare a shallow dish or pie plate with warm water (not hot) for softening the rice paper wrappers.

   ⏱️ 5 minutes
4. 4

   Soften the rice paper: Dip one rice paper wrapper into the warm water for about 10-20 seconds, just until it becomes pliable and soft. Do not over-soak, as it will become too sticky and difficult to handle. Carefully lift it out and lay it flat on a clean, damp work surface (a cutting board or a plate works well).

   ⏱️ 10-20 seconds per wrapper
5. 5

   Assemble the roll: Arrange the ingredients on the lower third of the softened rice paper, leaving about an inch border on the sides. Start with a piece of lettuce, followed by a small nest of vermicelli noodles, a few slices of pork, and a generous amount of fresh mint and cilantro. Place two halves of a shrimp near the edge closest to you, with the pink side facing up so they will be visible through the wrapper.

   ⏱️ 1-2 minutes per roll
6. 6

   Roll the spring roll: Fold the bottom edge of the rice paper up and over the filling. Then, fold in the left and right sides. Finally, starting from the bottom edge with the shrimp, roll the spring roll up tightly and snugly towards the top edge, like rolling a burrito. Ensure the roll is firm to prevent it from falling apart, but be gentle to avoid tearing the wrapper.

   ⏱️ 1 minute per roll
7. 7

   Repeat the process with the remaining wrappers and fillings. Place the finished rolls on a platter, ensuring they don't touch each other to prevent sticking. Serve immediately with the prepared peanut dipping sauce.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Don't over-wet the rice paper; it should be pliable, not soggy.
• ✓Roll tightly but gently to ensure the fillings are contained and the wrapper doesn't tear. The shrimp should ideally be visible through the translucent wrapper.
• ✓If the rice paper feels too sticky, wet your hands slightly.
• ✓For a cleaner look, ensure herbs and vermicelli are neatly arranged.
• ✓You can prepare the fillings and sauce ahead of time, but assemble the rolls just before serving for the best texture.

🔄 Variations

• All shrimp version: Omit the pork and use 2-3 shrimp halves per roll.
• Vegetarian version: Substitute the pork and shrimp with pan-fried or baked tofu, thinly sliced.
• Add other vegetables: Thinly sliced cucumber, julienned carrots, or bean sprouts can be added for extra crunch and flavor.

🥗 Nutrition

Per serving