spring rolls
Easy Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Sauce
Welcome to the definitive guide on crafting Vietnamese Spring Rolls (Gỏi Cuốn) with Peanut Sauce! This beloved Vietnamese dish, known for its fresh ingredients and vibrant flavors, is a culinary masterpiece that combines healthy eating with delicious taste. Our comprehensive recipe not only walks you through the traditional methods of preparing these refreshing rolls but also shares expert tips on achieving the perfect balance of flavors and textures.
You’ll learn how to select the freshest ingredients, roll the spring rolls like a pro, and whip up a delectable peanut sauce that perfectly complements the dish. Ready to elevate your culinary skills and impress your guests with authentic Vietnamese cuisine? Dive into this article to uncover the secrets of making the best Gỏi Cuốn with Peanut Sauce, and transform your dining experience into a flavorful adventure!
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What is Vietnamese Spring Rolls?
Vietnamese spring rolls (Gỏi Cuốn) are a unique and popular appetizer or snack in Vietnamese cuisine. They consist of various fresh herbs, vegetables, and proteins wrapped in chewy and transparent rice paper. The combination of the savory fillings with the texture of the rice wrapper creates a light, refreshing bite packed with flavors and textures.
Some key factors that make Vietnamese spring rolls distinct are:
- The use of fresh, vibrant ingredients like mint, cilantro, basil, lettuce, vermicelli noodles, shrimp, pork, chicken etc. This creates a medley of tastes and aromas in each bite.
- The rice paper wrapper that is moistened and rolled around the fillings. It is more delicate than other types of wrappers like egg roll skins.
- The generous use of herbs, which gives the rolls a distinct herbal, grassy essence. This sets it apart from similar appetizers.
- The unique dipping sauces like peanut or fish sauce that add sweet, salty, nutty or umami flavors.
In Vietnam, spring rolls are a popular snack that can be found at street food stalls, local restaurants, special occasion meals, parties and festivals. They embody the fresh, bright tastes of Vietnamese cuisine.
Ingredients and Equipment
Herbs and Vegetables
Some of the best fresh herbs and veggies for Vietnamese spring rolls include:
- Mint – Adds refreshing flavor
- Cilantro – Bright, citrusy taste
- Thai basil – Licorice/anise-like aroma
- Rice vermicelli noodles – For added starch and texture
- Lettuce – Crunch and moisture
- Carrots – For sweetness and color
- Cucumbers – Cooling and crisp
- Bean sprouts – Crunchy and fresh tasting
Rice Paper
The standard rice paper used is thin, round white rice paper wrappers. These are often labeled as spring roll wrappers or “bánh tráng” in Vietnamese. The best kinds are made only from rice and water, which allows them to be chewy and transparent when moistened.
Some other key traits of good quality rice paper:
- Very thin and pliable when moistened
- Neutral in flavor to complement fillings
- Sturdy enough to wrap fillings without tearing
- Sticks to itself to seal rolls
Essential Tools
You’ll need these basic tools for prepping ingredients and assembling spring rolls:
- Cutting board and sharp knife
- Mixing bowls
- Paper towels or clean kitchen towel
- Large plate or tray for assembled rolls
- Small dipping bowls for sauce
- Rice paper wrapper package
Optional but helpful tools:
- Julienne peeler for shredding veggies
- Mason jar or tall glass for dipping wrappers quickly
Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Sauce
Preparing the Rice Paper
- Fill a large bowl/tray with warm water. This will be used to moisten the rice paper.
- Take 1 wrapper and dip it into the water, making sure both sides get moistened.
- Let it sit in the water for 20-30 seconds until softened. The wrapper should still have some firmness, but be pliable.
- Lay the moistened wrapper flat on a cutting board or plate. Smooth out any big wrinkles or folds.
Assembling the Fillings
- In a line across the lower 1/3 of the wrapper, arrange your fillings, leaving about 2 inches uncovered at the bottom and sides. Some combinations include:
- Lettuce, vermicelli noodles, mint, carrots, shrimp
- Lettuce, cucumber, chicken, basil, bean sprouts
- Lettuce, pork, cilantro, carrots, mint
- The key is to layer lighter items on top to prevent heavier fillings from tearing the wrapper.
- Don’t overstuff, as it will make rolling difficult. About 1/2 cup total filling is ideal.
Rolling Techniques
- Fold the bottom of the wrapper over the fillings and begin rolling away from yourself, tucking tightly as you go. Apply gentle pressure to compress the roll.
- When 1-2 inches remain, dab a bit of water along the outer edge of the paper and finish rolling to seal.
- Place the assembled roll seam side down and cover with damp paper towels to prevent drying out.
- Repeat process until all filling and wrappers are used up.
Dipping Sauces
Popular dipping sauces for spring rolls include:
- Nuoc Cham – Sweet/sour/salty lime, fish sauce, garlic and chili mix
- Peanut Sauce – Tangy, nutty blend of peanut butter, lime, fish sauce, ginger, garlic, sugar, chili
- Hoisin Sauce – Sweet, spicy, savory Chinese sauce with molasses, garlic, chili
Combine sauces to taste preferences and serve alongside the spring rolls for delicious flavor combos in each bite.
Serving Suggestions
There are many options for serving Vietnamese spring rolls:
- As an appetizer before a larger meal
- As a light lunch or dinner with a veggie/noodle salad
- As a healthy snack or party food
- As a side dish at a Vietnamese or Asian-inspired meal
Some tasty sides that pair nicely with spring rolls:
- Noodle salad – Vermicelli, veggies, shrimp, nuoc cham
- Vegetable salad – Lettuce, cucumber, carrots, herbs
- Edamame – For protein
- Fresh summer rolls – For variation in flavors
Get creative with substitutions in the filling like tofu, shrimp, beef or avocado. Serve mini spring rolls at your next party!
FAQs: Vietnamese Spring Rolls
What is the difference between Thai spring rolls and Vietnamese spring rolls?
The main differences between Thai and Vietnamese spring rolls are:
- Thai spring rolls use a wheat or egg wrapper while Vietnamese use rice paper.
- Thai rolls focus more on vegetables like cabbage, bell peppers and carrots. Vietnamese emphasize fresh herbs like mint, cilantro and basil.
- Thai rolls use a plum sauce or tamarind dipping sauce. Vietnamese use nước chấm, hoisin or peanut sauce.
- Thai rolls are often deep fried for a crisp texture. Vietnamese are fresh and not fried.
Is Vietnamese spring roll healthy?
Yes, Vietnamese spring rolls can be a very healthy appetizer or meal. The fresh vegetables, herbs, noodles and protein are nutritious. The rice paper wrapper is low calorie and the rolls aren’t fried. Just watch the dipping sauce calories.
What is another name for Vietnamese spring roll?
Another common name for Vietnamese spring roll is gỏi cuốn, the Vietnamese term. They may also be called fresh summer rolls or fresh spring rolls.
How long do Vietnamese spring rolls last in the fridge?
Conclusion: Vietnamese Spring Rolls
Vietnamese spring rolls are the perfect appetizer merging vibrant flavors, contrasting textures, and aromatic herbs. The keys are using the freshest ingredients, properly moistening the wrappers, and wrapping them tight. Balancing the savory fillings with sweet/sour dipping sauces ties it all together. With the right ingredients and techniques, you can master this classic Vietnamese snack.
Ingredients
- For the Spring Rolls (10-12 ingredients):
- 1 pound lean pork or shrimp (cooked and thinly sliced)
- ½ pound vermicelli rice noodles (soaked and cooked according to package directions)
- 1 head romaine lettuce leaves (washed and patted dry)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 cup shredded carrots
- 1 cup julienned cucumber
- ½ cup chopped green onions
- 1 package rice paper wrappers (bánh tráng)
- Optional Spring Roll Fillings:
- Fresh herbs like basil or perilla leaves
- Bean sprouts
- Sliced bell pepper
- Chopped peanuts
- For the Peanut Sauce (4-8 ingredients):
- ½ cup creamy peanut butter
- ¼ cup hoisin sauce
- ¼ cup nước mắm (fish sauce)
- ¼ cup water (or more to desired consistency)
- 1 clove garlic, minced
- 1 lime, juiced
- 1 red chili pepper, thinly sliced (optional)
- Sugar or honey to taste (optional)
Instructions
- Prepare the Peanut Sauce:
- In a bowl, whisk together peanut butter, hoisin sauce, fish sauce, water, minced garlic, and lime juice.
- Taste and adjust seasonings. Add a touch of sugar or honey for sweetness (optional). If the sauce is too thick, add more water until you reach a desired dipping consistency.
- Set aside the peanut sauce.
- 2. Cook the Vermicelli Rice Noodles (if using):
- Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 5-10 minutes.
- Drain the noodles and rinse under cold water to stop the cooking process. Set aside to cool slightly.
- 3. Prepare the Vegetables and Herbs:
- Wash and dry all the vegetables and herbs.
- Shred the carrots and cucumber into julienne strips.
- Thinly slice the green onions.
- Pick the mint and cilantro leaves.
- 4. Assemble the Spring Rolls:
- Prepare a large platter or work surface. Fill a shallow dish with warm water for dipping the rice paper wrappers.
- Dip a rice paper wrapper into the warm water for a few seconds, just until softened and pliable. Lay it flat on your work surface.
- Arrange a few slices of pork or shrimp near the bottom edge of the wrapper.
- Add a small amount of vermicelli noodles (if using), followed by some shredded carrots, cucumber, green onions, mint, and cilantro.
- You can also add other optional fillings like bean sprouts, bell pepper, or chopped peanuts at this point.
- 5. Roll the Spring Rolls:
- Fold the bottom edge of the rice paper wrapper over the filling. Tightly fold in the sides, then roll up the wrapper snugly but gently to enclose the filling.
- 6. Repeat with remaining ingredients to make more spring rolls.
- 7. Serve:
- Arrange the assembled spring rolls on a platter.
- Serve with the peanut sauce for dipping. You can also garnish the platter with additional fresh herbs (like basil or perilla leaves) if desired.
Notes
- Cooking the Protein: You can cook the pork or shrimp by any method you prefer, such as boiling, poaching, grilling, or stir-frying. Just make sure it's thinly sliced and cooked through.
- Rice Paper Wrappers: Be careful not to over-soak the rice paper wrappers, as they can become too soft and tear easily.
- Leftovers: Spring rolls are best enjoyed fresh. However, leftover assembled spring rolls can be stored in an airtight container in the refrigerator for up to a day. The rice paper wrappers may become slightly chewy, but the flavors will still be good. The peanut sauce can be stored separately in the refrigerator for up to a week.
Nutrition Facts
Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Sauce
Serves: 4-6
|
Amount Per Serving: 1-2 rolls
|
||
|---|---|---|
| Calories | 200-300 | |
| % Daily Value* | ||
| Total Fat 10-15 g | 15.4% | |
| Saturated Fat 3-5 g | 15% | |
| Trans Fat 0 g | ||
| Cholesterol 30-50 mg | 10% | |
| Sodium 300-500 mg | 12.5% | |
| Total Carbohydrate 20-30 g | 6.7% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 5-10 g | ||
| Protein 10-15 g | ||
| Vitamin A Moderate (from carrots) | Vitamin C Moderate (from vegetables) | |
| Calcium 50-70 mg | Iron 2-4 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
