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Gỏi Cuốn, often referred to as Vietnamese summer rolls, is a dish that effortlessly combines freshness and simplicity. These translucent rolls, filled with vibrant ingredients and served with a flavourful dipping sauce, are a celebration of balance, a hallmark of Vietnamese cuisine. Perfect as a light appetizer or a satisfying snack, Gỏi Cuốn offers a glimpse into the art of creating harmony on a plate.
What Is Gỏi Cuốn?
Gỏi Cuốn are fresh spring rolls made with rice paper wraps and filled with a combination of shrimp, pork, vermicelli noodles, and fresh herbs. Unlike their fried counterpart, these rolls are not cooked after assembly, preserving the crisp texture and vibrant flavour of their ingredients. The name “Gỏi Cuốn” loosely translates to “salad rolls,” emphasizing the freshness that defines the dish.
What makes Gỏi Cuốn unique is its versatility and the way it captures the essence of Vietnamese cooking: light, healthy, and bursting with flavour. They are typically served with a rich dipping sauce, such as hoisin based peanut sauce or a tangy nước chấm made with fish sauce, lime juice, and sugar. These sauces elevate the rolls, adding depth and complexity to each bite.
Ingredients and Taste
The ingredients in Gỏi Cuốn are carefully chosen to create a balance of textures and flavours. Rice paper wraps, soft and slightly chewy, form the delicate exterior that holds everything together. Inside, you’ll find thin rice vermicelli noodles, providing a light and neutral base.
Fresh herbs like mint, cilantro, and Thai basil add aromatic notes that brighten the dish, while crisp lettuce and cucumber bring a satisfying crunch.
The proteins, usually boiled shrimp and slices of pork, offer a savoury contrast to the freshness of the vegetables and herbs. The combination of these ingredients creates a roll that is refreshing, light, and incredibly satisfying.
When dipped into the sauce, the rolls transform: the creamy peanut sauce adds richness, while the tangy fish sauce based dip introduces a burst of umami and citrusy zest. Each bite is a symphony of fresh, savoury, and tangy flavours, making Gỏi Cuốn a dish that is as dynamic as it is simple.
A Taste of History
Gỏi Cuốn has a long standing place in Vietnamese culinary traditions, with its origins deeply rooted in the country’s emphasis on fresh, seasonal ingredients. Its exact history is difficult to pinpoint, but the dish reflects Vietnam’s agricultural heritage, where rice and fresh produce have always been central to daily life.
The use of rice paper, a staple in Vietnamese cooking, highlights the resourcefulness and creativity of Vietnamese cooks who transformed simple ingredients into something elegant and timeless.
Traditionally enjoyed as a family dish, Gỏi Cuốn is often prepared communally, with family members gathering around to assemble the rolls together.
This practice underscores the dish’s role as more than just food, it’s an opportunity to connect and share. Over time, Gỏi Cuốn has become a symbol of Vietnamese cuisine, appreciated both locally and internationally for its clean flavours and visual appeal.
Gỏi Cuốn (Vietnamese Summer Rolls) Recipe
Serves: 4 people
Ingredients:
For the Rolls:
- 12 rice paper wrappers
- 200g shrimp, cooked, peeled, and deveined
- 150g rice vermicelli noodles, cooked and drained
- 1 small cucumber, julienned
- 1 large carrot, julienned
- 1 handful fresh mint leaves
- 1 handful fresh Thai basil leaves
- 1 handful fresh cilantro
- 4 large lettuce leaves, torn into manageable pieces
For the Dipping Sauce:
- 3 tbsp hoisin sauce
- 2 tbsp peanut butter
- 2 tbsp water
- 1 tsp soy sauce
- 1 clove garlic, minced
- Crushed peanuts and chili flakes (optional, for garnish)
Directions
To begin, prepare all your ingredients. Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain. Julienne the cucumber and carrot, ensuring they are thin and even for easy rolling. Wash and dry the herbs and lettuce leaves.
Prepare the shrimp by slicing each one in half lengthwise. This ensures they lie flat in the rolls and create a visually appealing presentation. If the shrimp are not pre-cooked, boil them for 2-3 minutes in salted water until pink and firm, then chill in ice water.
Set up your rolling station. Fill a large shallow dish or bowl with warm water. Lay a clean, damp kitchen towel on your work surface to prevent sticking. Keep all prepared ingredients within reach for easy assembly.
Dip one rice paper wrapper into the warm water for 5-7 seconds, ensuring it becomes pliable but not too soft. Lay it flat on the damp towel, smoothing out any wrinkles. Work quickly to avoid tearing the wrapper.
Start assembling the roll. Place a small amount of lettuce, vermicelli noodles, cucumber, carrot, and a few leaves of mint, basil, and cilantro on the bottom third of the wrapper. Ensure the filling is evenly distributed but not overfilled.
Add the shrimp. Lay 2-3 halved shrimp pieces on top of the filling, pink side down, to create an attractive pattern when the roll is wrapped. This placement ensures the shrimp will be visible through the translucent wrapper.
Begin rolling tightly. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it up firmly but gently to secure the ingredients without tearing the wrapper. Repeat with the remaining wrappers and fillings.
Prepare the dipping sauce. In a small saucepan over low heat, combine hoisin sauce, peanut butter, water, soy sauce, and minced garlic. Stir until smooth and warmed through. Transfer to a bowl and garnish with crushed peanuts and chili flakes if desired. Serve the summer rolls fresh with the dipping sauce on the side.
