Gỏi Cuốn-springrolls Recipe

Cook noodles

Bring a pot of water to a rolling boil. Add rice vermicelli and cook according to package instructions (usually 3–4 minutes) until tender but still slightly firm. Drain in a colander and rinse under cold running water to stop cooking. Toss gently with a teaspoon of neutral oil to prevent sticking; set aside.

Prepare shrimp and vegetables

If shrimp are not cooked, simmer in gently boiling water for 2–3 minutes until pink and cooked through, then plunge into ice water to stop cooking. Peel and butterfly each shrimp, then slice lengthwise if large. Julienne the carrot and cucumber into matchsticks, trim bean sprouts, and cut green onion into 3–4 inch batons. Wash and pat dry lettuce, basil, cilantro, and mint.

Set up rolling station

Fill a large shallow bowl or pie plate with warm water. Lay a clean work surface with a damp kitchen towel. Place all fillings within reach: lettuce, noodles (portion into 12 small bundles), herbs, veggies, shrimp, and wrappers.

Soften wrapper and assemble

Working one at a time, submerge one rice paper wrapper in warm water for 8–12 seconds until pliable but not falling apart. Lay the softened wrapper on the damp towel. Near the bottom third of the wrapper, place 1 lettuce leaf (torn if large). On top of lettuce place a small bundle (about 25–30 g) of noodles, a few carrot and cucumber matchsticks, a small handful (about 2 tbsp) bean sprouts, a couple sprigs of herbs (basil, cilantro, mint), and one green onion baton (optional). Place 2 butterflied shrimp, pink side down, across the top edge of the filling so they show through the wrapper when rolled.

Roll and finish

Fold the bottom edge of the wrapper up over the fillings, then fold the sides toward the center, and continue to roll tightly (but gently) away from you until sealed. Place the finished roll seam-side down on a plate. Repeat with remaining wrappers and fillings. Keep rolls covered with a damp towel until serving to prevent drying.

Tips

Do not over-soak wrappers or they will tear. Place the shrimp on top so the bright color faces outward for an attractive presentation. Assemble ingredients in small portions so rolls are easy to roll and not overfilled.

In a medium bowl, combine peanut butter, hoisin sauce, soy sauce, lime juice, sugar, minced garlic, and Sriracha. Whisk while adding warm water a little at a time until the sauce reaches a smooth, dippable consistency (about 100–140 ml depending on desired thickness). Taste and adjust: add more lime for brightness, soy for saltiness, or water to thin. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top.

In a small bowl dissolve sugar into the water, then stir in fish sauce and lime juice. Add minced garlic and sliced chili. Taste and adjust balance between salty (fish sauce), sour (lime), sweet (sugar) and spicy. Serve alongside rolls for a lighter, tangy dipping option.