Description
Vietnamese rice paper rolls, also known as gỏi cuốn or spring rolls, are fresh, healthy, and easy to make. Filled with prawns, vermicelli noodles, fresh vegetables, and herbs, they’re served with a creamy peanut dipping sauce. Perfect as a light appetizer or snack!
Ingredients
Scale
- 7 to 14 sheets of 22cm round rice paper
- 11 small cooked prawns
- 50g dried vermicelli noodles
- 7 lettuce leaves
- 14 mint leaves
- 1 cup bean sprouts
- 1 tablespoon peanut butter
- 2 tablespoons Hoisin sauce
- 1 ½ tablespoons white vinegar
- ⅓ cup milk
- 1 garlic clove, minced
- ½ teaspoon crushed chili (optional)
Instructions
- Prepare the peanut dipping sauce by combining peanut butter, Hoisin sauce, white vinegar, minced garlic, and crushed chili in a bowl. Microwave for 30 seconds, stir until smooth, and let cool. Adjust sourness or thickness as needed.
- Soak vermicelli noodles in warm water for about 2 minutes until soft. Drain and set aside.
- Peel and slice the cooked prawns in half lengthwise. Devein if necessary and set aside.
- Remove the crunchy core from the lettuce leaves, leaving only the flexible leafy parts.
- Place soaked noodles and a handful of bean sprouts onto a lettuce leaf, roll it up, and place seam side down. Repeat for all lettuce leaves.
- Fill a large bowl with warm water. Submerge rice paper sheets for about 2 seconds to soften. Use two sheets for thicker rolls if desired.
- Lay softened rice paper on a flat surface, smooth side down. Place three prawn halves with a mint leaf between them on the top third. Add the lettuce bundle in the center.
- Fold the left and right sides of the rice paper over the filling, then roll tightly from the bottom up until sealed.
- Repeat for remaining rolls. Serve immediately with the peanut dipping sauce.
Notes
- Do not soak the rice paper too long—2 seconds is enough to soften it without tearing.
- Do not overfill the rolls to avoid tearing or difficulty rolling.
- Use fresh and high-quality ingredients for best flavor.
- Roll tightly but gently to avoid bursting.
- Store leftovers with a damp paper towel in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 110
- Sugar: 3g
- Sodium: 240mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Vietnamese rice paper rolls, spring rolls, gỏi cuốn, healthy appetizer, fresh rolls, peanut sauce, shrimp rolls