Allergens: Gluten-Free | Dairy-Free | Nut-Free Adaptable | Low-Carb Adaptable
Cuisine: Vietnamese
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Learn to make authentic Vietnamese Fresh Spring Rolls (Gỏi Cuốn) with rice paper, herbs, vegetables, and optional shrimp or tofu. Served with a tangy hoisin-peanut or nuoc cham dipping sauce.

Gỏi Cuốn, or Vietnamese Fresh Spring Rolls, are light and vibrant handheld rolls made with rice paper, fresh herbs, rice noodles, and protein like shrimp or tofu. Unlike fried spring rolls, these are served fresh and cold, dipped in savory-sweet sauces. They originated in southern Vietnam and reflect the region’s love for fresh produce, balanced textures, and herbaceous flavors. Gỏi Cuốn are often enjoyed as appetizers, snacks, or part of a communal meal.

Ingredients (Makes 8 rolls)

For the Rolls:

• 8 rice paper wrappers
• ½ cup cooked rice vermicelli noodles (optional)
• 8 cooked shrimp, halved lengthwise (or marinated tofu strips)
• 1 small carrot, julienned
• ½ cucumber, julienned
• ½ cup shredded lettuce or cabbage
• Fresh mint leaves
• Fresh Thai basil or cilantro

For the Hoisin-Peanut Dipping Sauce (Optional):

• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 2 tbsp water
• ½ tsp rice vinegar
• 1 garlic clove, minced
• Chili flakes or sriracha, to taste
  (For nuoc cham: use lime juice, fish sauce, garlic, sugar, chili, and water.)

Instructions

1. Prep the Fillings

• Slice all vegetables and cook noodles according to package instructions. Let everything cool before rolling.

2. Soften the Wrappers

• Fill a large bowl with warm water. Dip one rice paper for 5–10 seconds until just pliable. Place on a clean surface.

3. Assemble the Rolls

• Layer shrimp or tofu, herbs, noodles, and veggies in the bottom third of the wrapper. Fold the bottom over the filling, fold in the sides, and roll tightly like a burrito.

4. Make the Sauce

• Whisk together hoisin, peanut butter, water, vinegar, garlic, and chili in a small bowl.

Dietary Substitutions & Allergen Swaps

• Nut-Free: Use sunflower seed butter or omit peanut sauce; serve with nuoc cham.
• Low-Carb: Skip noodles and double the veggies and protein.
• Vegan: Use marinated tofu or tempeh instead of shrimp.
• Gluten-Free: Ensure hoisin sauce is gluten-free or use tamari in the dipping sauce.

Chef’s Tips

• Don’t Overfill: Less is more — keep rolls tight and clean.
• Cover with Damp Cloth: Prevents wrappers from drying while you roll.
• Serve Immediately: These are best fresh. Leftovers tend to harden.

Wine Pairing

Pair with a crisp Sauvignon Blanc, Riesling, or sparkling rosé. Non-alcoholic pairings include iced jasmine tea or lemongrass lime soda.

Nutrition Facts

Serving Size: 2 rolls with sauce
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I make spring rolls ahead of time?
A: Yes — store them in a sealed container wrapped in a damp paper towel, but eat within 24 hours.

Q: What’s the difference between spring rolls and summer rolls?
A: “Summer rolls” is a Western name for fresh, non-fried Gỏi Cuốn.

Q: Can I air-fry these?
A: These are meant to be eaten fresh, not fried. For crispy versions, use Vietnamese fried spring roll recipes.

Q: What protein alternatives work best?
A: Tofu, tempeh, grilled mushrooms, or poached chicken all work beautifully.

🥢🌿 Refreshing, clean, and bursting with Vietnamese flavor — try these Fresh Spring Rolls and tag @simplycookingxwith #GlobalCuisineSeries to roll with us!