Vietnamese Fresh Spring Rolls Recipe
(Gỏi Cuốn)
- 40 min
- Easy
- For 2 people
Vietnamese Fresh Spring Rolls (Gỏi Cuốn in Vietnamese) is one of the popular dishes not only in Vietnam but also abroad.
Many people like it. It’s fresh and yummy with a rich combination of vegetables, meats, rice vermicelli, shrimps, and tasty dipping sauce. And you what? It’s very easy to make.
If you are struggling with what to eat today, well let’s try to do the Vietnamese Fresh Spring Rolls with AMA Vietnam.
Ingredients
- Pork: 300 gr
- Shrimp: 300 gr
- Egg: 3 pieces
- Dried rice vermicelli: 200 gr
- Rice paper: 1 packet
- Chives: 10-15 branches
- Chilli: 1 piece
- Garlic: 5 cloves
- Red onion: 1 piece
- Lime: 1 piece
- Lettuce: 1 piece
- Carrot: 1 piece
- Cucumber: 1 piece
- Fish sauce: 5 tablespoons (tbsp)
- Water: 1 bowl
- Spices: Salt, sugar, oil
- And clean hands 🙂
Step 1: Boil pork
- Wash the meat
- When water boils, add a little salt and a red onion cut in half
- Put pork in and boil for about 15-25 minutes depending on the thickness of the meat.
- When pork is cooked, take it out, let it cool down, then cut it into thin slices
- In the original recipe of the Vietnamese Fresh Spring Rolls, we use pork. But if you are not a big fan of this meat, you can replace it with chicken or beef.
Step 2: Boil dried rice vermicelli
It’s easy to buy fresh rice vermicelli in Vietnam, but it’s totally difficult to find one abroad. Fortunately, we have dried rice noodles in Asian stores around. So, we just need to boil it.
- When the water is still cold, add 200 gr of dried rice vermicelli (ensure the vermicelli is submerged in water)
- When the water boils, keep cooking around 3-8 minutes depending on different types of noodle. You can follow the direction on the packaging for the exact time.
- I don’t soak rice vermicelli in water separately before boiling. Instead, I put it in when the water is still cold, so it has time to be soaked. I find this way more efficient and the noodle tastes good.
- When the rice noodle is cooked, rinse under clean water
- Drain off about 5 minutes
Step 3: Prepare vegetables
- Lettuce: Rinse with cold water (soak in diluted saltwater first for about 5 minutes if needed), then let it drain
- Chives: Rinse with cold water, cut into pieces about 14 cm
- Cucumber: Pill out the skin (you can keep the skin but ensure to clean it thoroughly). Cut lengthwise into thin pieces about 8cm long
- Carrot: Pill out the skin. Cut lengthwise into thin pieces about 8cm long, too
- You can use a peeler to grate carrots into thin strips. I prefer this way because it’s quicker and it’s easier when it comes to the rolling step.
Step 4: Prepare shrimps
- Peel off the skins and take off the heads
- Remove the black line in the back
- Split in half lengthwise, or feel free to keep the whole one
Step 5: Fry eggs
- Mix 3 chicken eggs well
- Heat a pan, add 1 tbsp cooking oil
- When the oil is hot, add the egg mixed and fry it
- Keep the stove medium hot
- When the eggs are fried until golden brown, take them on a plate
- Cut them to the size of the cucumber above
Step 6: Make dipping sauce
- Chop 5 garlic cloves and 1 piece of chilli, then mix them well
- Put 5 tbsps of fish sauce in a bowl, then add 2 tbsps of sugar, 5 tbsps of clean water, 2 tbsps of lemon juice (0.5 -1 lemon)
- Stir the mixture until it dissolves
- Add the mix of chilli and garlic to the sauce, stir them well
- You can slightly adjust the amount of fish sauce, sugar, cold water, lime juice, as well as chili and garlic to suit your taste.
Step 7: Roll
- Quickly dip the rice paper in water, then spread it on a clean plate or cutting board
- Add the toppings in turn
- First, put some lettuce in, then arrange rice vermicelli, boiled pork, cucumber, carrot, fried egg in the same direction for easy to roll.
- Add shrimp in the front along with 1 stalk of chives
- Fold the sides of the rice paper to keep the toppings inside
- Roll up the rice paper firmly with your hand
- The Vietnamese Fresh Spring Rolls are rolled in advance and served in restaurant, but if you make them at home, let’s all members roll it themselves. It’s much more fun 🙂
Notes for you
- If you have never rolled any Vietnamese Fresh Spring Rolls before, you should start rolling a small one by adding less topping inside the rice papers.
- Many beginners failed at rolling this yummy dish because they put so many things inside. Therefore, the rice paper is broken, and then ending up with a cute mess 🙂
- Apart from the fish sauce, there are different versions of dipping sauce to eat with the Vietnamese Fresh Spring Rolls. I will share with you the recipes soon.
- The total time I spend for this dish is just 40 minutes or even less. Because I can do many things at the same time.
- I usually start boiling pork and fried rice vermicelli first. Meanwhile (when waiting for meat and noodle to get cooked), I prepare vegetables, fried eggs as well as a dipping sauce.
- If you are a vegetarian, you can replace all meats and shrimp with fried tofu. Also using soya sauce or peanut butter dipping sauce instead of fish sauce. This version is very tasty, too.
Over to you
Vietnamese Fresh Spring Roll is one of my favorite food as it’s fresh, yummy, and easy to make. In addition, we prepare, roll, and eat it together with our beloved ones. You can do it with your family, your roommates, your partners, etc.
If you have any question about this recipe, don’t hesitate to let me know. And, don’t forget to share with me the pictures of your own Fresh Spring Rolls 🙂
What recipe you’d like to discover next? I will make it based on the most question asked.
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