Bring the best of Vietnamese cuisine to the comfort of your own house! These Vietnamese fresh spring rolls (gỏi cuốn) are an explosion of flavors!
I’m telling you, these colorful Vietnamese rolls are going to be your new healthy obsession! Filled with healthy ingredients, you will be able to enjoy a guilt-free, light meal. The crisp of fresh vegetables and herbs with every bite will get you hooked!
Vibrant Vietnamese Rolls!
Listen, you know you only get the truth out of me, and let me tell you, these spring rolls might not be the easiest thing you have ever made. Especially if you’re making them for the first time.
And that’s only because of the rolling process. Some people find that part quite challenging. But for me, I think that you will be able to master it the more you practice! Other than that, it should be a breeze to make!
Dip Them in Something Flavorful!
Let me tell you a secret, when it comes to these traditional Vietnamese spring rolls, dipping sauces make all the difference, so you don’t feel like you’re just eating raw vegetables. But there’s nothing wrong with that, right?!
Next time you make this Vietnamese dish, try serving it with Hoisin sauce! It’s similar to soy dipping sauce but so much better! It is sweet and savory with a hint of tanginess! Sounds like the perfect companion for your fresh summer rolls, doesn’t it?!
Fish sauce is a classic Vietnamese dipping sauce. It is sweet yet tangy with a strong citrus flavor! Usually, lime juice, chili, and sugar are added to it.
Hoisin peanut butter sauce is a combination of a powerful duo, hoisin sauce and peanut butter. In addition to the two main ingredients, you just have to add garlic and sesame oil, it is THAT simple!
Last but not least, peanut butter dipping sauce! It is actually my favorite dipping sauce. I would say it is my go-to when it comes to these fresh summer rolls, and it is the one I used in this recipe!
Chop, Fill, Roll, Dip, Eat Repeat!
Spice it Up!
Even if you don’t have all the ingredients, don’t let that stop you from enjoying every bite! Feel free to add or substitute ingredients based on what’s available for you and what you like!
This Vietnamese spring rolls recipe is also known as salad rolls! So you know what that means?! When it comes to fresh herbs, do not hesitate to add as many as you want!
If you are able to find Thai basil at your local grocery store, do not hesitate to add it! It makes all the difference! Lettuce, green onions, celery, and cilantro are a great add-up as well!
Shrimp spring rolls are an extremely popular variation of this recipe, so if you are a fan of shrimps, add them to the filling and get rolling!
These Vietnamese Rolls Never Disappoint!
Tips For The Best Vietnamese Rolls
If you’re using sugar, make sure to dilute it in warm water until it dissolves completely.
Do NOT over boil your rice noodles! They will get soggy. You can also soak them in hot water then rinse them in cold water, drain and you’re done!
Don’t be intimidated by the rice paper wrappers. Just soak them in warm water until they’re soft (quick 5 seconds) and pull them out immediately. Leaving your spring roll wrappers in hot water for too long may result in them tearing. And don’t worry, the wraps will continue to soften as you add the filling ingredients.
Attention! These Vietnamese rolls should be served fresh not fried!
Frequently Asked Questions
It is highly recommended that you consume your fresh summer rolls within a few hours of making them since they are made with rice paper. Refrigerating them overnight will harden the rice paper sheets. However, the sauce can be made up to 2 days before.
Absolutely! And the good news is that this very recipe is vegan friendly!
You can store your Vietnamese rolls in the refrigerator for up to 3 days. Place them in an air-tight container and you’re good to go!
The vegetables and herbs
- Rice paper
- Red bell pepper
- Yellow pepper
- Fresh Mint
- Red cabbage
- Bean sprout
- Rice paper
- Rice noodles
The dipping sauce
- Peanut butter
- Soy Sauce
- Lemon juice
- Sriracha hot sauce
- Hot water
Steps to Prep
Follow these step-by-step instructions to make the best Vietnamese spring rolls!
First, start by prepping the noodles. Cook the rice noodles according to the instructions on the packaging, and then strain them.
Now for the vegetables and herbs, bring your cutting board and get chopping! Julienne the carrots, red bell peppers, and cucumbers.
Then, remove the stems from the mint and roughly chop. Roughly chop the red cabbage, too.
To make the peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, sugar, sriracha, and hot water until smooth and creamy.
To wrap your spring rolls, take your prepped noodles, fresh veggies, and herbs and organize your work surface.
Next, fill a shallow bowl or pie pan with warm water. Put a spring roll wrapper into the warm water. Make sure it’s submerged, gently flip it over, wait a few moments, and then remove it.
After that, place your wrapper onto a clean, flat surface. Place small portions of the vegetables, herbs, and noodles, onto the wrapper. Then, roll the wrapper up like a burrito.
Repeat the wrapping process, one by one, until complete. Serve immediately and enjoy!
More Healthy Recipes You Must Try!
- Vietnamese Pho Soup Recipe
- Sweet, Spicy, & Crispy Asian Chicken
- Carrot and Sweet Potato Thai Soup
- Ramen Noodle Chicken Soup (Instant Pot)
- Tuna Salad Sandwich
- Keto Friendly Egg Wraps
- Greek Salad with Marinated and Grilled Chicken Recipe
- 10 Minute Air Fried Viral Breakfast Cookie
- Brownie Baked Oatmeal (gluten free- Vegan)
- Caramel Spice White Hot Chocolate
- 4 Ingredient Homemade Electrolyte Drink (Hydrating)
- 20 rice paper
- ½ red bell pepper julienned
- ½ yellow pepper julienned
- 3 carrots peeled and julienned
- 3 mini cucumbers julienned
- 1 bunch mint chopped
- ¼ cup red cabbage chopped
- ¾ cup bean sprouts
- 1 package rice noodles
The dipping sauce
- 1 cup peanut butter
- 4 tablespoon soy sauce
- 1 teaspoon lemon
- 1 teaspoon sugar
- 1½ tablespoon sriracha hot sauce
- ½ cup hot water
To prep the noodles:
- Cook the rice noodles according to the instructions on the packaging.
- Strain the noodles.
To prep the vegetables and herbs:
- Julienne the carrots, red bell peppers, cucumbers.
- Remove the stems from the mint. Roughly chop.
- Roughly chop the red cabbage.
To make the peanut dipping sauce:
- Whisk together peanut butter, soy sauce, lime juice, sugar, sriracha, and hot water until smooth and creamy.
To wrap your spring rolls:
- Take your prepped noodles, vegetables, and herbs and organize your work surface.
- Fill a shallow bowl or pie pan with warmwater. Put a spring roll wrapper into the warm water. Make sure it's submerged, gently flip it over, wait a few moments, and then remove it.
- Place your wrapper onto a clean, flat surface.Place small portions of the vegetables, herbs, and noodles, onto the wrapper.Then, roll the wrapper up like a burrito.
- Repeat the wrapping process, one by one, until complete.
- Serve immediately and enjoy!
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