SaveVietnamese Fresh Spring Rolls (Gỏi Cuốn)
Shrimp, rice vermicelli, mint, basil, and lettuce wrapped in rice paper. Served with peanut-hoisin dipping sauce.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 12 piece large shrimp (peeled, deveined)
- 3 oz rice vermicelli
- 8 piece rice paper wrappers (22cm)
- 8 leaf butter lettuce
- 1 bunch fresh mint
- 1 bunch Thai basil
- 1 bunch cilantro
- 1 large carrot (julienned)
- 1 piece cucumber (julienned)
- 1/3 cup hoisin sauce
- 2 tbsp natural peanut butter
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 clove garlic (grated)
- 3 tbsp hot water
- 2 tbsp crushed peanuts
- 1 tsp sriracha
Instructions
- 1
Poach shrimp in salted water 2 minutes until pink and curled. Shock in ice water, halve lengthwise.
- 2
Cook vermicelli per package (usually 3 minutes), rinse cold to stop cooking and prevent sticking.
- 3
Whisk peanut sauce: hoisin, peanut butter, lime juice, vinegar, garlic, sriracha, hot water. Thin to pourable. Top with peanuts.
Lime juice is crucial — brightens and cuts the peanut butter's heaviness.
- 4
Fill a pie dish with warm water. Dip a wrapper for 10 seconds until pliable — still slightly firm; it finishes softening as you roll.
Wet too long = shreds. Under-hydrated = brittle. 10 seconds, trust it.
- 5
Lay flat. On the bottom third: lettuce, herbs, vermicelli, carrot, cucumber. Fold bottom up, fold sides in, place 3 shrimp halves cut-side up above filling, roll tight.
Shrimp facing up shines through the wrapper — restaurant presentation trick.
- 6
Keep finished rolls under a damp towel so they don't dry out. Slice on bias, serve with peanut sauce.
Pairs With
Crisp Vietnamese rice beer
Dry and light — doesn't overpower herbs.
Provence style
Mineral acidity frames mint and basil.
Sweet, creamy
Rich counterpoint to bright rolls.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Fill less than you think. Overstuffed rolls tear every time.
- •Set up assembly line: water bowl, cutting board, filling tray.
- •Make peanut sauce day-of — it thickens hard overnight.
Substitutions
- shrimp → poached chicken or baked tofu
- Thai basil → regular basil + pinch anise seed
Leftovers
Best within 4 hours. Rice paper hardens in the fridge — wrap tightly in damp paper towels to slow it.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
