National Dishes of the World

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Gỏi cuốn (fresh spring rolls)
Photo: pelican from Tokyo, Japan, CC BY-SA 2.0, Wikimedia Commons

snack

Gỏi cuốn (fresh spring rolls)

gỏi cuốn

Unfried rice-paper rolls with prawns, pork, noodles and herbs, served with a peanut and hoisin dip.

Eaten in: Vietnam

Prep
40 min
Cooking
30 min
Total
1 h 10 min
Servings
4

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About the dish

Gỏi cuốn is a light snack from southern Vietnamese cooking: moistened rice paper is rolled around lettuce, fine rice noodles, mint and coriander, boiled pork belly and halved prawns that show pink through the translucent wrapper. The rolls are not fried – they are eaten at room temperature, dipped into a thick hoisin and peanut sauce or into nước chấm. They turn up at family meals, at street stalls and on hot days as a refreshing bite. There are versions with tofu, beef or vegetables only.

Main ingredients

  • rice paper
  • prawns
  • pork belly
  • rice vermicelli
  • lettuce
  • mint
  • hoisin sauce
  • peanuts

More: Wikipedia (en)

Recipe

Gỏi cuốn (fresh spring rolls)

https://foodmap.ominuvo.com/dish/goi-cuon

Ingredients

4 servings

4 servings

Method

  1. Boil the pork belly in salted water for about 25 minutes, cool and slice thinly.

  2. Cook the prawns in boiling water for 1–2 minutes, peel and halve each one lengthways.

  3. Cook the noodles, rinse in cold water and drain; wash and dry the lettuce and herbs.

  4. Dip a sheet of rice paper in lukewarm water for 2–3 seconds and lay it on a damp board.

  5. On the lower part arrange lettuce, a small bundle of noodles, herbs and pork; just above them lay 2 prawn halves cut side up.

  6. Roll once tightly, fold in the sides, add a chive stalk and finish rolling.

  7. For the dip, soften the garlic in the oil, add the hoisin, peanut butter and water and warm, stirring, until smooth; sprinkle with peanuts and serve with the rolls.

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