Fresh & Delicious
These Vietnamese Spring Rolls (Gỏi cuốn) are one of those recipes that never fail to impress, yet they're surprisingly easy to make at home. With juicy prawns, soft vermicelli noodles, crisp lettuce, and fresh mint wrapped up in delicate rice paper, every bite tastes light, fresh, and satisfying.
Jump to:
- What is vietnamese spring rolls?
- Why you should try this recipe
- Ingredients
- Role of ingredients in this recipe
- Directions
- Expert tips for perfect vietnamese spring rolls
- Advice for recipe success
- Nutritional information (per roll, approx.)
- Health benefits
- FAQ about vietnamese spring rolls
- Recipes you may like
- 📖 Recipe
- 💬 Reviews
I still remember the first time I made these at home-Emily thought they looked too pretty to eat. But once she dipped hers into the peanut sauce, she didn't stop at just one. Honestly, that's the magic of this recipe-it looks restaurant-level fancy, but the steps are simple enough for a weeknight dinner.
If you enjoy fresh, no-fuss meals, you might also love Shrimp fried rice recipe that's just as quick and family-friendly.
What is vietnamese spring rolls?
Vietnamese spring rolls are fresh rice paper rolls filled with a mix of noodles, prawns, crunchy lettuce, herbs, and sprouts. Unlike fried egg rolls, these are served cold with a dipping sauce-usually peanut or hoisin. They're a staple in Vietnamese cooking because they're quick, nourishing, and endlessly adaptable.
Why you should try this recipe
- It's healthier and lighter than fried appetizers.
- The peanut sauce is downright addictive.
- They're customizable-swap prawns for chicken, tofu, or keep it all veggie.
- It's a hands-on meal that makes dinner fun for kids and adults alike.
Ingredients
- 7-14 sheets round rice paper (22cm/8.5″)
- 11 small cooked prawns (about 12cm/5″, unpeeled with head)
- 50g (1.5 oz) dried vermicelli noodles
- 7 lettuce leaves (soft types like butter lettuce or oak lettuce)
- 14 mint leaves
- 1 cup bean sprouts
Vietnamese peanut dipping sauce
- 1 tablespoon peanut butter (smooth or crunchy)
- 2 tablespoon hoisin sauce
- 1 ½ tablespoon white vinegar (or lime juice)
- ⅓ cup milk (any fat %) or water
- 1 garlic clove, minced
- ½ teaspoon chili paste (optional, adjust to taste)
Role of ingredients in this recipe
- Rice paper: the delicate wrapper that keeps everything together.
- Prawns: the main protein-sweet, tender, and a nice contrast to crunchy veggies.
- Vermicelli noodles: add a chewy base to the rolls.
- Lettuce: gives structure and freshness.
- Mint: that pop of herbal brightness Vietnamese food is known for.
- Bean sprouts: light crunch in every bite.
- Peanut sauce: creamy, tangy, slightly sweet, and ties it all together.
Directions
Step 1: Make the peanut sauce
Combine peanut butter, hoisin, vinegar, milk, garlic, and chili paste in a bowl. Mix briefly, microwave for 30 seconds, then stir until smooth. Let it cool. Adjust the taste with extra vinegar, salt, or chili, and thin with milk or water if needed.
Step 2: Prep the fillings
- Soak vermicelli noodles in warm water for 2 minutes, then drain.
- Peel and devein the prawns, slicing each in half lengthwise.
- Remove the crunchy core from the lettuce leaves.
- Make lettuce bundles by rolling noodles and bean sprouts inside lettuce leaves (seam side down).
Step 3: Soften the rice paper
Fill a large bowl with warm water. Dip two rice papers together (smooth side out) for 2 seconds. If your bowl is small, rotate the paper to wet all sides. Place on a board with the smooth side facing down.
Step 4: Assemble the rolls
- On the top third of the rice paper, place 3 prawn halves with mint leaves between them.
- Add a lettuce bundle in the center.
- Fold the sides inward, then roll tightly from the bottom upwards. The rice paper seals itself as you roll.
Step 5: Serve
Arrange on a platter and serve immediately with the peanut dipping sauce.
Expert tips for perfect vietnamese spring rolls
- Keep the rice paper slightly firm when you pull it out of the water-it will continue to soften as you roll.
- Don't overfill, or the wrapper may tear.
- If you're new to rolling, practice with just noodles and lettuce first.
Advice for recipe success
- Prep all ingredients ahead of time-rolling goes faster this way.
- Cover finished rolls with a damp cloth if not serving right away.
- Switch up the fillings with tofu, chicken, or extra veggies.
Nutritional information (per roll, approx.)
- Calories: 80
- Protein: 5g
- Fat: 1g
- Carbs: 14g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg (without sauce)
Health benefits
- Low in calories, making them a light meal or snack.
- Packed with fresh herbs and veggies for vitamins and minerals.
- Protein from prawns keeps you full longer.
- Naturally gluten-free if you choose a gluten-free dipping sauce.
FAQ about vietnamese spring rolls
Yes, up to a few hours in advance. Keep them covered with a damp cloth to avoid drying out.
Peanut sauce is classic, but hoisin or even spicy chili sauce is great too.
Yes, as long as your dipping sauce doesn't contain gluten.
Definitely! Try chicken, pork, tofu, or even just extra veggies.
Recipes you may like
📖 Recipe
Vietnamese Spring Rolls Recipe
These Vietnamese Spring Rolls (Gỏi cuốn) are fresh, light, and delicious. With prawns, soft vermicelli noodles, crisp lettuce, and mint wrapped in rice paper, every bite is refreshing and satisfying. Served with an addictive peanut dipping sauce, this recipe is easier than it looks and perfect for any meal.
Ingredients
- 7–14 sheets round rice paper (22cm/8.5″)
- 11 small cooked prawns (about 12cm/5″, unpeeled with head)
- 50g (1.5 oz) dried vermicelli noodles
- 7 lettuce leaves (butter or oak lettuce)
- 14 mint leaves
- 1 cup bean sprouts
Vietnamese Peanut Dipping Sauce:
- 1 tablespoon peanut butter (smooth or crunchy)
- 2 tablespoon hoisin sauce
- 1 ½ tablespoon white vinegar (or lime juice)
- ⅓ cup milk (any fat %) or water
- 1 garlic clove, minced
- ½ teaspoon chili paste (optional, adjust to taste)
Instructions
- Make the Peanut Sauce: Mix peanut butter, hoisin, vinegar, milk, garlic, and chili paste. Microwave 30 seconds, stir smooth, let cool. Adjust to taste.
- Prep the Fillings: Soak vermicelli noodles 2 minutes, then drain. Peel, devein, and halve prawns lengthwise. Remove lettuce core. Roll noodles and bean sprouts inside lettuce leaves.
- Soften the Rice Paper: Dip 2 sheets rice paper (smooth side out) in warm water for 2 seconds. Place smooth side down on board.
- Assemble the Rolls: Place 3 prawn halves with mint leaves on the top third. Add a lettuce bundle in the center. Fold sides in, then roll tightly from bottom up.
- Serve: Arrange on platter and serve with peanut dipping sauce.
Notes
Keep rice paper slightly firm when removing from water—it softens as you roll. Don’t overfill to avoid tearing. Cover finished rolls with a damp cloth if not serving immediately. Customize with chicken, tofu, or extra veggies.
Nutrition Information:
Serving Size:
1 rollAmount Per Serving: Calories: 80Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 25mgSodium: 200mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 5g
Comments
No Comments