Vietnamese Shrimp Spring Rolls

Vietnamese shrimp spring rolls, or Gỏi Cuốn, are a delightful culinary treasure that encapsulates the essence of Vietnamese cuisine. These fresh rolls are a beautiful mix of flavors and textures. All wrapped in delicate rice paper and filled with succulent shrimp, crisp vegetables, and fresh herbs. Not only are they delicious, but they are also a healthy and refreshing dish, perfect for any occasion. They make a perfect canape, starter, side dish and even a main dish.

Ingredients and Preparation

To make these spring rolls, you’ll need rice paper wrappers, cooked shrimp, vermicelli noodles, fresh herbs (such as mint, cilantro, and Thai basil), lettuce, and julienned vegetables like carrots and cucumber. The process is simple yet satisfying, allowing you to get creative with your fillings.

Start by soaking the rice paper in warm water for a few seconds until it becomes pliable. Lay it flat on a damp kitchen towel or cutting board to prevent sticking. Arrange a few shrimp in the center of the wrapper, followed by a small handful of noodles, vegetables, and herbs. The key is not to overstuff, as this will make rolling difficult.

To roll, fold the bottom of the rice paper over the filling, tuck in the sides, and continue rolling tightly until you have a neat, sealed roll. The translucent wrapper gives a beautiful glimpse of the colorful ingredients inside.

Dipping Sauces

No spring roll is complete without a delicious dipping sauce. The traditional choice is nước chấm, a tangy and sweet fish sauce blend made with lime juice, sugar, garlic, and chili. Alternatively, you can serve the rolls with a rich peanut sauce, made from peanut butter, hoisin sauce, soy sauce, and a touch of garlic and lime.

Serving

Vietnamese shrimp spring rolls are perfect as an appetizer, light lunch, or a party dish. They are best enjoyed fresh, with the contrasting flavors and textures coming together harmoniously in every bite. These rolls not only provide a healthy meal option but also offer a hands-on dining experience that is both fun and interactive.

Whether you are a novice in the kitchen or an experienced cook, Vietnamese shrimp spring rolls are a versatile and beautiful dish to prepare. They capture the vibrant spirit of Vietnamese cuisine and are sure to impress anyone who tries them. So, gather your ingredients, and start rolling!

Vietnamese Shrimp Spring Rolls

Vietnamese shrimp spring rolls are a healthy and refreshing dish that combines succulent shrimp, crisp vegetables, and fresh herbs in delicate rice paper wrappers. Perfectly delicate.

4.80 from 50 votes

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Course: Canapes, Main Dish, Side Dish, Starter

Cuisine: Asian, Vietnamese

Keyword: Shrimp, Vegetables, Vegetarian, Wrappers

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 Rolls

Calories: 77kcal

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Ingredients

 

MetricImperial

Spring Rolls Ingredients:

• 12 large rice paper wrappers
• 24 medium shrimp cooked and peeled
• 4 oz vermicelli noodles cooked
• 1 cup lettuce shredded
• 1 cup carrots julienned
• 1 cup cucumber julienned
• 1/2 cup mint
• 1/2 cup cilantro basil

Nước Chấm Dipping Sauce:

• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup water
• 2 tbsp sugar
• 1 clove garlic minced
• 1 small red chili finely chopped (optional)

Peanut Dipping Sauce:

• 1/4 cup peanut butter smooth
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 clove garlic minced
• 1/4 cup water
• 1 tbsp lime juice

Instructions

• Prepare the vermicelli noodles according to the package instructions. Drain and set aside.
  4 oz vermicelli noodles
• Cook and peel the shrimp, then slice them in half lengthwise.
  24 medium shrimp
• Wash and julienne the carrots and cucumber.
  1 cup carrots
• Rinse the fresh herbs and lettuce, and pat them dry.
  1/2 cup mint, 1/2 cup cilantro
• Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Lay it flat on a damp kitchen towel or a cutting board.
  12 large rice paper wrappers
• Place 2 shrimp halves in the center of the wrapper.
• Add a small handful of vermicelli noodles on top of the shrimp.
• Layer with a bit of lettuce, followed by the julienned carrots and cucumber.
  1 cup lettuce, 1 cup cucumber
• Add a few leaves of each fresh herb.
• Fold the bottom of the rice paper over the filling. Fold in the sides, and then roll tightly from the bottom to the top until you have a neat, sealed roll. Repeat with the remaining ingredients.

Nước Chấm Dipping Sauce:

• In a small bowl, combine the fish sauce, lime juice, water, and sugar. Stir until the sugar is dissolved.
  1/4 cup fish sauce, 1/4 cup lime juice, 1/4 cup water, 2 tbsp sugar
• Add the minced garlic and chopped chili. Mix well.
  1 clove garlic, 1 small red chili

Peanut Dipping Sauce:

• In a small saucepan over low heat, combine the peanut butter, hoisin sauce, soy sauce, minced garlic and water.
  1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 clove garlic, 1/4 cup water
• Stir until the mixture is smooth and heated through.
• Remove from heat and stir in the lime juice.
  1 tbsp lime juice
• Serving:
• Arrange the spring rolls on a platter.
• Serve with the nước chấm and peanut dipping sauces on the side.

Nutrition

Calories: 77kcal | Carbohydrates: 7g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 563mg | Potassium: 197mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1.984IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg