Easy Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Sauce

Vietnamese Spring Rolls
Jump to recipe

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!

What is Vietnamese Spring Rolls?

Vietnamese Spring Rolls
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

Vietnamese Spring Rolls

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?

Vietnamese spring rolls can last 3-4 days refrigerated in an airtight container. The rice paper may get slightly soggy over time. For best texture and flavor, aim to eat them within 1-2 days.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *