Fresh spring rolls filled with shrimp and herbs.

These Vietnamese Fresh Spring Rolls (Gỏi cuốn) are a refreshing dish made with rice paper wrappers filled with shrimp, rice vermicelli, fresh vegetables, and aromatic herbs. To prepare, soak the wrappers in warm water, then layer with lettuce, shrimp, noodles, carrots, cucumbers, and herbs before rolling them tightly. They are typically served with a creamy peanut dipping sauce, which enhances their fresh flavors. For a complete meal, pair these spring rolls with a light dipping sauce like nuoc cham (Vietnamese fish sauce dip) and a side of fresh fruit or a light salad. They make a perfect appetizer or a healthy light lunch

Ingredients

• For the Rolls
  • 10 rice paper wrappers (8-10 inches in diameter)
  • 1 cup cooked shrimp, halved lengthwise (or you can use cooked chicken or tofu)
  • 1 cup rice vermicelli noodles, cooked according to package instructions
  • 1 cup lettuce leaves (butter or romaine), torn into pieces
  • 1/2 cup grated carrots
  • 1/2 cup cucumber, julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves (Thai basil is preferred)

• For the Peanut Dipping Sauce
  • 1/4 cup peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water (or more for desired consistency)
  • Crushed peanuts (for garnish, optional)

Directions

1. Prepare the Dipping Sauce
   • In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, and water until smooth. Adjust the consistency with more water if needed. Set aside.
2. Prepare the Filling
   • Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
   • Prepare the shrimp, lettuce, carrots, cucumber, and herbs.
3. Assemble the Spring Rolls
   • Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper in the water for about 5-10 seconds until it becomes soft but not too mushy. Lay it flat on a clean surface.
   • On the lower third of the wrapper, layer a small handful of lettuce, a few shrimp halves, a small amount of rice vermicelli, carrots, cucumber, and a few leaves of mint, cilantro, and basil.
   • Fold the sides of the wrapper inwards, then roll it up tightly from the bottom to the top, ensuring the filling is secure. Repeat with the remaining wrappers and filling.
4. Serve
   • Arrange the spring rolls on a serving platter. Serve with the peanut dipping sauce, garnished with crushed peanuts if desired.

Tips

• For added flavor, you can include sliced jalapeños or red chili for some heat.
• You can also mix in cooked and seasoned tofu for a vegetarian version.
• Serve immediately after making for the best texture.