Fresh Spring Roll Recipe
2 rolls. Gỏi Cuốn | Rice paper wrapped with vegetable, peanut sauce. Shrimp | Grilled Pork | Tofu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fresh Spring Roll Filling
Peanut Sauce
Method
Preparing the Fresh Spring Rolls
- 1
Prepare the Shrimp
Boil or grill the shrimp until they are cooked through and pink. This usually takes about 3-4 minutes. Allow them to cool, then slice them in half lengthwise.
- 2
Prepare the Tofu
If using tofu, pan-fry the cubes in a non-stick skillet over medium heat until they are golden brown on all sides, about 5-7 minutes. Allow them to cool.
- 3
- 4
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it is soft. Remove and lay it flat on a clean surface.
- 5
- 6
Roll the Rice Paper
Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, making sure the filling is secure inside. Repeat for the remaining rice paper wrappers and filling.
Making the Peanut Sauce
- 7
Combine Ingredients
In a small bowl, combine peanut butter, soy sauce, honey, water, lime juice, crushed garlic, and chili flakes. Stir until smooth and well-mixed.
- 8
Adjust Consistency
If the sauce is too thick, add a little more water until you reach a desired dipping consistency.