Vietnamese · Appetizer / Light meal · Testada 11 vezes

Gỏi Cuốn — rolinhos frescos vietnamitas

Vietnam's fresh (unfried) spring rolls: prawns, pork, rice vermicelli and a bundle of herbs wrapped in soft, translucent rice paper, served cool with a rich peanut-hoisin dip. Light, fresh and pretty — the herbs glowing through the wrapper — and naturally gluten-free. Once you get the hang of rolling, they're quick and endlessly customisable.

Por Cam Nguyễn · Vietnam editor · Publicada 2026-06-01 · Atualizada 2026-06-01
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Preparo
40 min
Cozimento
15 min
Total
55 min
Rende
10 rolls
Dificuldade
Medium
#vietnamese#gluten-free#no-cook-wrap#fresh#shareable
Resposta rápida · Resposta em 30 segundos

Poach prawns and a piece of pork belly, then slice. Cook rice vermicelli and ready a platter of lettuce and herbs (mint, coriander, Thai basil). Soften one rice-paper round at a time in warm water, lay on lettuce, herbs, vermicelli and pork, then a row of prawns, and roll up tightly like a burrito, folding in the sides. Serve with a peanut-hoisin dipping sauce (or nuoc cham).

  • Dip the rice paper in warm water just briefly — it keeps softening as you work, so don't oversoak.
  • Don't overfill; a modest, tidy line of filling rolls far tighter and neater.
  • Place the prawns pink-side down last so they show through the translucent wrapper.

Equipment

  • Shallow bowl of warm water
  • Pot (for poaching)
  • Clean damp work surface

Ingredientes

Fillings

  • 200 g prawns, poached and halved lengthways
  • 200 g pork belly, poached and thinly sliced
  • 100 g rice vermicelli, cooked
  • Lettuce, mint, coriander, Thai basil, garlic chives
  • 10 round rice paper wrappers (bánh tráng)

Peanut-hoisin dip

  • 60 g hoisin sauce
  • 30 g peanut butter
  • 120 ml water, to loosen
  • 1 garlic clove, chilli, crushed peanuts to top

Modo de preparo

  1. ETAPA
    01

    Poach the prawns until pink and the pork belly until tender; cool and slice both (halve prawns lengthways). Cook the vermicelli, rinse and drain. Wash and dry the herbs and lettuce.

  2. ETAPA
    02

    Warm the hoisin and peanut butter with the water and grated garlic into a smooth, pourable dip. Top with crushed peanuts and chilli.

  3. ETAPA
    03

    Dip one rice-paper round in warm water for a few seconds until just pliable (it keeps softening), and lay it on a damp surface.

  4. ETAPA
    04

    On the lower third, layer lettuce, a little vermicelli, herbs and pork. Fold the bottom up over the filling, fold in the sides, and roll halfway. Lay a row of prawns (cut-side up) along the seam, then finish rolling tightly so the prawns show through.

  5. ETAPA
    05

    Repeat with the rest. Serve the rolls whole or halved on the diagonal, with the peanut-hoisin dip. Eat fresh, while the wrappers are soft.

Make ahead

Prep all the fillings and the dip ahead, then roll close to serving (or set up a roll-your-own platter). Rolled gỏi cuốn don't keep well, so assemble fresh; the components hold fine.

Storage

Best eaten within a few hours — the rice paper toughens and dries as it sits. If holding briefly, cover with a damp cloth and keep at cool room temperature, not the fridge (cold makes the wrappers hard). The dip keeps a week refrigerated.

Variations

Vegetarian

Fill with tofu, avocado and extra herbs; skip the prawn and pork.

Nuoc cham dip

Serve with a tangy fish-sauce nuoc cham instead of (or alongside) the peanut-hoisin.

Roll-your-own

Put everything on the table and let guests soften wrappers and roll their own — a fun, interactive meal.

Serve with

Peanut-hoisin dipping sauceNuoc chamExtra fresh herbsIced jasmine or lotus tea

Nutrition per serving

280 kcal 9 g fat 34 g carbs 16 g protein 6 g sugar 3 g fiber 560 mg sodium
Allergens: Shellfish, Peanuts, Soy
Diet: Dairy-free

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Perguntas frequentes

What's the difference between gỏi cuốn and fried spring rolls?

Gỏi cuốn are fresh (unfried) 'summer rolls' — soft rice paper wrapped around cool fillings and eaten as is. Fried spring rolls (chả giò / nem) use a different wrapper and are deep-fried until crisp. Gỏi cuốn are light, fresh and naturally gluten-free.

How do I stop the rice paper tearing or sticking?

Dip it in warm water only briefly — a few seconds — because it keeps softening on the work surface. Oversoaked paper turns fragile and sticky. Work on a slightly damp surface, don't overfill, and roll one at a time, keeping finished rolls from touching each other.

Can I make gỏi cuốn ahead?

The fillings and dip can be fully prepped ahead, but the rolled rolls are best within a few hours — the wrappers dry and toughen, especially in the fridge. For a party, set up a roll-your-own platter so everyone wraps fresh.

What's the classic dipping sauce?

Two are traditional: a peanut-hoisin sauce (rich and nutty) and nuoc cham (a tangy fish-sauce-lime dip). The peanut-hoisin is especially associated with gỏi cuốn. Serve either or both; top the peanut sauce with crushed peanuts and chilli.

Are gỏi cuốn healthy?

Yes — they're fresh, light and packed with herbs, lean protein and vegetables, with no frying, and naturally gluten- and dairy-free. The dip adds richness, so the main indulgence is there; the rolls themselves are very wholesome.

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