Appetizer: Vietnam – Southern Vietnam – Gỏi cuốn (Vietnamese fresh shrimp spring rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 16 medium shrimp, peeled and deveined, cooked, approx. 1 lb (454 g) total
- 4 oz (115 g) dry rice vermicelli noodles
- 12 rice paper wrappers
- 6 large butter or Boston lettuce leaves
- 1 cup (240 ml) (packed) fresh Thai basil leaves (about 11/16 oz (20 g))
- 1 cup (240 ml) (packed) fresh mint leaves (about 11/16 oz (20 g))
- 1 cup (240 ml) (packed) fresh cilantro leaves (about 11/16 oz (20 g))
- 1/2 cup (50 g) thinly sliced cucumber, julienned
- 1/2 cup (50 g) shredded carrot
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/2 cup (120 ml) hoisin sauce
- 1/3 cup (80 g) creamy peanut butter
- 2 tbsp (30 ml) water, plus more to thin (as needed)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) sesame oil
- 1/4 cup (60 ml) warm water (for softening wrappers)
- Optional: 1 small red chile, thinly sliced (for serving)

Show original ingredient measurements

- 16 medium shrimp, peeled and deveined, cooked, approx. 1 lb (454 g) total
- 4 oz (115 g) dry rice vermicelli noodles
- 12 rice paper wrappers
- 6 large butter or Boston lettuce leaves
- 1 cup (packed) fresh Thai basil leaves (about 20 g)
- 1 cup (packed) fresh mint leaves (about 20 g)
- 1 cup (packed) fresh cilantro leaves (about 20 g)
- 1/2 cup (50 g) thinly sliced cucumber, julienned
- 1/2 cup (50 g) shredded carrot
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) hoisin sauce
- 1/3 cup (80 g) creamy peanut butter
- 2 tbsp (30 ml) water, plus more to thin (as needed)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) sesame oil
- 1/4 cup (60 ml) warm water (for softening wrappers)
- Optional: 1 small red chile, thinly sliced (for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring 4 cups (960 ml) water to a boil, remove from heat, add rice vermicelli and soak 4–5 minutes until tender; drain and rinse under cold water; toss and set aside.
2. If shrimp are raw, poach in simmering water 2–3 minutes until pink and opaque; cool and halve lengthwise or leave whole; if already cooked, slice in half lengthwise. Pat dry.
3. Make hoisin-peanut dipping sauce: in a bowl whisk together hoisin sauce, peanut butter, minced garlic, lime juice, sesame oil and 2 tbsp (30 ml) water until smooth; add more warm water 1 tbsp (15 ml) at a time to reach dipping consistency.
4. Prepare assembly station with a shallow pan of warm water for softening wrappers, a clean towel, and fillings arranged. Dip one rice paper wrapper into warm water 2–4 seconds just until pliable; lay flat on towel.
5. On lower third of wrapper place a lettuce leaf, a small handful of vermicelli (about 1 oz (30 g)), a few basil, mint and cilantro leaves, a little cucumber and carrot, and 2 shrimp (approx. 2 oz (57 g) total). Fold bottom edge over filling, fold sides inward, then roll tightly to close.
6. Repeat to make 12 rolls, cover with a damp towel to keep moist. Slice in half diagonally if desired.
7. Serve chilled or room temperature with hoisin-peanut dipping sauce and optional sliced chile on the side.

1. Bring 4 cups (960 ml) water to a boil, remove from heat, add rice vermicelli and soak 4–5 minutes until tender; drain and rinse under cold water; toss and set aside.
2. If shrimp are raw, poach in simmering water 2–3 minutes until pink and opaque; cool and halve lengthwise or leave whole; if already cooked, slice in half lengthwise. Pat dry.
3. Make hoisin-peanut dipping sauce: in a bowl whisk together hoisin sauce, peanut butter, minced garlic, lime juice, sesame oil and 2 tbsp (30 ml) water until smooth; add more warm water 1 tbsp (15 ml) at a time to reach dipping consistency.
4. Prepare assembly station with a shallow pan of warm water for softening wrappers, a clean towel, and fillings arranged. Dip one rice paper wrapper into warm water 2–4 seconds just until pliable; lay flat on towel.
5. On lower third of wrapper place a lettuce leaf, a small handful of vermicelli (about 1 oz / 30 g), a few basil, mint and cilantro leaves, a little cucumber and carrot, and 2 shrimp (approx. 2 oz / 57 g total). Fold bottom edge over filling, fold sides inward, then roll tightly to close.
6. Repeat to make 12 rolls, cover with a damp towel to keep moist. Slice in half diagonally if desired.
7. Serve chilled or room temperature with hoisin-peanut dipping sauce and optional sliced chile on the side.