Description
Fresh, vibrant, and packed with flavor, Gỏi Cuốn (Vietnamese Rice Paper Rolls) are light yet satisfying. Perfect for summer meals or appetizers, these rolls feature shrimp, herbs, noodles, and vegetables wrapped in soft rice paper and served with a creamy hoisin-peanut dipping sauce.
Ingredients
Scale
- 8 to 10 rice paper wrappers
- 16 medium shrimp, cooked and sliced in half lengthwise
- 100 grams rice vermicelli noodles, cooked
- 8 lettuce leaves (green leaf or butter lettuce)
- 1 handful fresh mint leaves
- 1 handful fresh Thai basil leaves
- 1 handful fresh cilantro
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 clove garlic, minced
- 2 to 3 tablespoons water
- 1 tablespoon lime juice
Instructions
- Prepare a large shallow bowl with warm water and your workspace with all ingredients laid out.
- In a small bowl, mix hoisin sauce, peanut butter, lime juice, minced garlic, and water until smooth. Set aside as dipping sauce.
- Dip one rice paper sheet into warm water for about 3 seconds, then lay it flat on a board or plate.
- Layer a piece of lettuce, some herbs, noodles, carrot, cucumber, and 2 shrimp halves.
- Fold in the sides, then roll tightly from the bottom up like a burrito.
- Repeat with remaining wrappers and ingredients.
- Serve immediately with dipping sauce, or cover with a damp towel to keep moist until serving.
Notes
- Use a damp towel over finished rolls to prevent them from drying out.
- Customize with tofu, mango, or avocado for different variations.
- Keep rice paper soaking time short to avoid tearing.
Nutrition
- Serving Size: 2 rolls
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg