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–+ servings

Fresh Vietnamese Spring Rolls (Gỏi cuốn)

Fresh Vietnamese Spring Rolls, or Gỏi cuốn, are a light and refreshing dish made with rice paper wraps filled with shrimp, vermicelli noodles, fresh herbs, and crisp vegetables. Unlike fried spring rolls, these rolls are served fresh and uncooked, highlighting the vibrant flavors of the ingredients. Paired with a savory peanut dipping sauce, they make a perfect appetizer, snack, or light meal. Healthy, colorful, and fun to assemble, these rolls are a staple of Vietnamese cuisine and a crowd-pleasing favorite.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 8 rice paper wrappers
  • 8 large shrimp cooked, peeled, and halved lengthwise
  • 2 oz rice vermicelli noodles
  • 1 cup lettuce leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Thai basil
  • 1/2 cucumber julienned
  • 1 medium carrot julienned
  • Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 garlic clove minced
  • 1/4 cup warm water
  • 1 tsp sriracha optional, for heat

Method
 

  1. Cook vermicelli noodles according to package directions. Drain and rinse with cold water.
  2. Prepare peanut sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, garlic, water, and sriracha until smooth. Set aside.
  3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5–10 seconds until softened. Place it on a clean surface.
  4. Layer lettuce, noodles, herbs, cucumber, carrot, and 2 shrimp halves in the center of the wrapper.
  5. Fold the sides inward, then roll tightly from the bottom up to enclose the filling.
  6. Repeat with remaining wrappers and ingredients.
  7. Serve fresh rolls immediately with peanut sauce.

Nutrition Facts (per serving)

Calories: 160kcalCarbohydrates: 19gProtein: 9gFat: 6g

Notes

Work quickly with rice paper as it can become sticky.
You can substitute shrimp with tofu, chicken, or just vegetables for variety.
Serve with both peanut sauce and nuoc cham (Vietnamese fish sauce dip) for authentic flavor.

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